Vegan Black Charcoal Pizza With a Buckwheat Crust

This vegan black charcoal pizza is my favourite way to turn pizza night into a protein-rich meal (with a wow effect): the crust is almost half buckwheat, lower in gluten than a classic dough, and your base starts doing the protein work before a single topping goes on.

The secret: don’t skip the resting time

Buckwheat has no gluten, so on its own it doesn’t hold together. It needs time to absorb the water. Those 20 minutes under a cloth let the flour hydrate and the spelt relax, so the dough binds. It rolls thin without cracking, it doesn’t tear when you move it, and it stays together in the oven. If you rush it, the dough crumbles at the edges, and shrinks back or sticks when you roll it. If you rest it, it holds better.

Don’t expect a classic pizza while making it

This isn’t your usual gluten pizza, and it isn’t trying to be. With almost half buckwheat, the dough won’t puff up, stretch or chew like a classic Italian base. It’s thinner, crisper, earthier, and much lighter on the belly. Come to it for what it is, and you’ll love it for what it gives you.

Working with low-gluten flours is a different game. They behave differently, they need different handling, and small details like resting time and how thin you roll make all the difference. That’s exactly what I teach in my plant-based pizza masterclass: we make a protein-rich tomato sauce and three high-protein crusts together, and you leave understanding your ingredients, not just following a recipe. I run it in person in Bahrain and online from anywhere. Ask me the details here.

The ingredients and why they’re here

• Buckwheat flour: complete plant protein, fibre, and a deep, earthy taste. Bob’s Redmill has a buckwheat flour that I really love.
• Spelt flour: gives the dough its stretch (sprouted spelt works too).
• Activated charcoal: the dramatic black colour, and my secret for a lighter digestion, but this ingredient that you can find at your organic shop remains optional.
• Active dry yeast + lukewarm water: lukewarm means just warm to the touch, about 37 °C, never hot. It wakes the yeast up faster than room-temperature water, which matters with a short rest.
• Green peas: they add protein and fibre to the pesto and make it creamy. So yummy!
• Basil and garlic: freshness and punch.
• Tofu (optional, but you’ll want it): firm tofu has roughly 12–15 g of protein per 100 g, depending on the brand. Store-bought tofu is already cooked, so you can use it raw: crumble or slice it very thin over the pesto before baking, or add a spoon of my tofu mayo once the pizza is out.

Swaps

• No pesto? Use tomato paste.
• Want cheese? Add your favourite cheese. I prefer roasted vegetables or nutritional yeast flakes.
• Need it gluten-free? Go for my cauliflower pizza.
• More protein: double the tofu layer, or scatter the leftover peas on top.
• Prefer a thicker base? Roll it a little thicker and add 5–10 minutes to the bake.

A note on activated charcoal (optional ingredient) and why I like it

I first used it for the colour, but I’ve kept it because it genuinely helps my digestion. I feel lighter after this pizza than after a classic one. I’m not the only one: activated charcoal is officially recognised for helping reduce bloating and gas after eating.

You can find it in an organic shop or here.

One thing to know: charcoal can bind to medications and reduce how well they’re absorbed. If you take any daily medication, ask your pharmacist about timing and keep a few hours between the two.

FAQ

Why is this pizza dough black?
Activated charcoal powder. It colours the dough without changing the taste or the texture. See above, where to find it.

Is this pizza gluten-free?
No. It’s lower in gluten because almost half the flour is buckwheat (gluten-free), but the spelt contains a bit of gluten.

Is buckwheat a complete protein?
Yes. Buckwheat contains all nine essential amino acids, which is why the crust is a good protein base.

Why does the dough need to rest?
Buckwheat has no gluten, so it needs time to absorb the water. Resting is what makes the dough hold together and roll thin without cracking.

Why bake at only 180–185 °C?
Because the crust is rolled very thin. It cooks through and turns crisp without burning, while the vegetables roast on top.

How do I make this pizza higher in protein?
Add a thin layer of raw firm tofu before baking, or tofu mayo after. That takes a medium pizza from about 20 g of protein to 30 g or more.

Can I freeze the dough?
Yes. Wrap it well after resting and thaw it in the fridge before rolling.

Healthy vegan black charcoal pizza, and,

Tasty, crusty and so good for your digestion !