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    Home » Lunch/ Dinner

    Funghi pizza w/ buckwheat crust

    Published: Apr 18, 2020 · Modified: Feb 4, 2022 by Emica D.

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    Funghi pizza is a vegan pizza with buckwheat crust, so it's gluten-free. Topped with vegan cheese and white button mushrooms make this pizza an excellent alternative to non-vegan pizza.

    Funghi pizza

    Back in the days (days before being vegan and before me actually enjoying cooking), just the thought of making homemade pizza dough made me cringe. It felt like too much work and unnecessary time spent in the kitchen. Now that I know better, once I tried making pizza from scratch, I'm never going back. Well except when I'm being lazy or craving store-bought pizza dough.
    Something about making food from scratch makes me feel all housewifey and that everything is under control if you know what I mean.
    Now I have a few pizza dough ideas that I would like to try out (polenta crust, scone crust, puff pastry crust..well anything but the regular pizza crust haha). In my head, they all sound delicious but will see when they are done. I'll probably let you know when I'm done experimenting.

    Funghi pizza

    What I love about this funghi pizza with buckwheat crust is that the buckwheat is gluten-free and a high source of amino acids, vitamins, minerals, and antioxidants. And I love mushrooms so it's a win-win for me.

    How does buckwheat taste like?

    The flavor of buckwheat can be a bit intense. I don't mind it because I like the taste of buckwheat. It is nutty and a little bitter. If you don't like the taste but still want to make funghi pizza go with other pizza crust or try mixing buckwheat flour with other flours to tame the taste.

    If you like buckwheat make sure to try out my Blueberry buckwheat porridge and Buckwheat porridge with raspberry swirl.

    Funghi pizza
    Funghi pizza

    Funghi pizza w/ buckwheat crust

    4.56 from 9 votes
    Plant-baked
    Course: Lunch/ Dinner
    Cuisine: American
    Keyword: buckwheat pizza dough, funghi pizza, pizza ai funghi
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 2
    Calories: 646kcal
    Vegan pizza with buckwheat crust, gluten-free, and topped with vegan cheese and white button mushrooms.
    Print Recipe Pin Recipe

    Ingredients  

    • 2 cups buckwheat flour
    • ½ tsp salt
    • ½ tsp baking powder
    • 3 tbsp sunflower oil or other neutral oil
    • 1 cup water
    • ½ cup tomato sauce
    • 1 tbsp tomato paste
    • ½ tsp garlic powder
    • ½ tsp coconut sugar
    • 1 tsp oregano dried
    • 200 gr white button mushrooms sliced
    • ½ cup shredded plant-based cheese (I used violife smoked)
    • thyme
    • salt to taste

    Instructions

    • 1. Preheat oven to 200°C (392°F).
    • 2. Combine buckwheat flour, salt, baking powder, sunflower oil (or other neutral oil) and water, in a medium-sized bowl. Stir to combine.
    • 3. Line a baking sheet with parchment paper. Move the dough to a baking sheet and flatten the dough, using your hands.
    • 4. Bake for about 5 minutes.
    • 5. Make the pizza sauce. In a small bowl, add tomato sauce, tomato paste, garlic powder, coconut sugar, and oregano. Stir together.
    • 6. Remove pizza from the oven. Evenly spread pizza sauce. Top with shredded cheese and sliced white button mushrooms.
    • 7. Sprinkle some thyme and salt to taste.
    • 8. Bake for 10-15 minutes.

    Nutrition

    Serving: 1g | Calories: 646kcal | Carbohydrates: 97g | Protein: 19g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 21g | Sodium: 1310mg | Fiber: 16g | Sugar: 10g
    Tried this recipe?Mention @plantbaked_kitchen or tag #plantbaked_kitchen!

    If you try this recipe, let me know what you think. And don't forget to follow me on Instagram and Pinterest for more recipes.

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    Reader Interactions

    Comments

    1. TONIA KAUFMAN

      December 11, 2020 at 12:24 am

      Fantastic ! My first pizza ! And it was a success ! Thanks !! I topped mine with red lentils, soy mince and leek (what I had available !), and the sauce was a purée of runner beans and peas. Used several herbs and spices, including cumin seeds and nutritional yeast on top. I was extremely happy as I ate !

      Reply
      • Emica D.

        December 11, 2020 at 7:46 am

        I'm glad you liked it, Tonia!

        Reply
        • TONIA KAUFMAN

          December 12, 2020 at 5:46 am

          Thank you !

          Reply
      • Tavia Parker

        April 08, 2021 at 5:53 pm

        I made this today and I was delicious. One thing I did wonder is the nutrional value came up very different when copied recipe over to my fitness pal. It was coming up to nearly 3,000 calories when it states in your recipe its closer to 700 ?

        Reply

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