Homemade Pizza Showdown: Traditional vs Gluten-Free

Homemade Pizza Showdown!
I made two homemade pizzas from scratch: a traditional dough that ended up making two full pizzas (24 slices total), and a gluten-free pizza made with buckwheat flour (12 slices).
Both were topped the same way so the comparison is fair.

Below are the exact recipes I used and the nutrition including toppings.


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🍕 Traditional Pizza Dough (makes 2 pizzas – 24 slices)

Ingredients:

• 2 ¼ cups all-purpose flour
• 1 cup warm water
• 1 tbsp olive oil
• 1 tsp sugar
• 1 tsp salt
• 2 ¼ tsp active dry yeast

Instructions:

1. Mix warm water, sugar, and yeast. Let stand 5–10 minutes.


2. Add flour, salt, and olive oil.


3. Knead until smooth.


4. Cover and rest overnight for better texture.


5. Divide into 2 pizzas, top, and bake at 400°F for 15 minutes.


6. Finish directly on the oven rack for a crisp bottom.



Nutrition (per 1 of 24 slices — dough + toppings):

Calories: ~94
Protein: ~3.4 g
Carbs: ~13.5 g
Fat: ~2.9 g

Toppings used (for both pizzas):
12 slices pepperoni, ¼ cup pizza sauce, ½ cup shredded cheddar, 15 slices zucchini per pizza


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🌾 Gluten-Free Buckwheat Pizza Dough (makes 1 pizza – 12 slices)

Ingredients:

• 1 ½ cups buckwheat flour
• 1 tsp xanthan gum
• ½ tsp salt
• 1 tsp baking powder
• 1 cup warm water
• 1 tbsp olive oil

Instructions:

1. Mix dry ingredients.


2. Add warm water and olive oil and form a soft dough.


3. Buckwheat dough doesn’t need a long rest; it rolls out easily.


4. Bake at 400°F for 15 minutes, then finish on the rack if needed.



Nutrition (per 1 of 12 slices — dough + toppings):

Calories: ~142
Protein: ~4.9 g
Carbs: ~23 g
Fat: ~3.9 g

Toppings used:
12 slices pepperoni, ¼ cup pizza sauce, ½ cup shredded cheddar, 15 slices zucchini


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✨ Final Notes

The traditional and gluten-free pizzas turned out very different in texture and flavor, and this was a great side-by-side test.
If you make gluten-free pizza at home, let me know which flour I should try next.

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