Buckwheat Crust Wild Mushroom & Truffle Oil Pizza

Celiac.com 09/27/2025 - Pizza has a long and storied history, stretching back to rustic flatbreads in the Mediterranean world. Traditionally topped with olive oil, herbs, and simple vegetables, these early versions paved the way for the global phenomenon we know today. While most pizzas are based on wheat flour crusts, alternative grains like buckwheat have gained popularity as both a gluten-free option and a flavorful twist on the classic dish.

Buckwheat, despite its name, is not related to wheat. It has been used for centuries in Eastern Europe and Asia in dishes such as soba noodles, crepes, and porridges. Its nutty, earthy taste provides a hearty foundation, making it an ideal base for pizza. In this recipe, the robust flavors of buckwheat pair beautifully with wild mushrooms, creamy fontina cheese, fresh thyme, and a drizzle of aromatic truffle oil. The result is a pizza that is both rustic and elegant, perfect for entertaining or enjoying as a special weekend meal.

Ingredients

For the Buckwheat Crust

• 1 cup buckwheat flour
• ½ cup rice flour
• 1 teaspoon baking powder
• ½ teaspoon sea salt
• 2 tablespoons olive oil
• ½ cup warm water (more if needed)

For the Topping

• 2 tablespoons olive oil
• 2 cups mixed wild mushrooms (such as chanterelle, oyster, or shiitake), sliced
• 1 teaspoon fresh thyme leaves
• 1 cup shredded fontina cheese
• Salt and freshly ground black pepper to taste
• 1–2 teaspoons truffle oil for drizzling

Instructions

1. Prepare the crust: Preheat the oven to 400°F (200°C). In a large bowl, whisk together the buckwheat flour, rice flour, baking powder, and salt. Add the olive oil and gradually pour in the warm water, stirring until a soft dough forms. If the dough feels too dry, add a little more water, one tablespoon at a time.
2. Shape the crust: Place the dough between two sheets of parchment paper and roll it out into a thin circle or rectangle about ¼ inch thick. Transfer the crust (with parchment) onto a baking sheet or pizza stone. Bake for 8–10 minutes until just set but not browned.
3. Cook the mushrooms: While the crust bakes, heat olive oil in a skillet over medium heat. Add the mushrooms and thyme and sauté for 6–8 minutes until softened and golden. Season with salt and pepper.
4. Assemble the pizza: Remove the crust from the oven. Sprinkle the shredded fontina evenly over the base. Scatter the sautéed mushrooms on top. Return the pizza to the oven and bake for another 10–12 minutes, until the cheese is melted and bubbly.
5. Finish and serve: Remove the pizza from the oven and let it cool slightly. Drizzle with truffle oil just before serving for a fragrant, luxurious touch.

Conclusion

Celiac.com Sponsor (A12):
This buckwheat crust wild mushroom and truffle oil pizza is more than just a gluten-free alternative—it is a celebration of deep, earthy flavors and gourmet simplicity. The nuttiness of the crust, the richness of the mushrooms, and the elegance of truffle oil create a dish that elevates pizza night into something memorable. Whether you are gluten-sensitive or simply eager to try new ingredients, this recipe is a delightful way to enjoy pizza with a fresh perspective.