Gluten-Free Buckwheat Pizza with a Crispy Cast-Iron Crust

Method

1. The night before, grind the buckwheat into flour. In the bowl of a stand mixer, combine the buckwheat flour, water, and apple cider vinegar. Stir until it forms a thick, paste-like batter (it should resemble stringy tile grout). Cover and let it sit at room temperature overnight.
2. The next day, preheat your oven to 375°F.
3. Sprinkle the tapioca flour, salt, baking soda, garlic powder, dried oregano, and black pepper over the soaked batter. Using the paddle attachment, mix on low speed until well combined.
4. With the mixer running, slowly drizzle in the olive oil. Continue mixing until the oil is fully incorporated and the batter is smooth.
5. Place two large cast-iron skillets (or one 10-inch skillet and a cast-iron griddle) over medium heat. Let them heat for about 2 minutes, then add a little fat (butter or oil) and coat the surfaces thoroughly.
6. Working quickly, use a spatula to spread the batter as thinly as possible over the hot pans. Dip the spatula in water occasionally to prevent sticking.
7. Cook the crusts on the stovetop for 1-2 minutes, just until the bottom begins to set. Peek underneath to ensure it's not browning too much.
8. Transfer the pans directly into the preheated oven and bake for 10 minutes. If the pans don't fit on the same rack, place them on the top and bottom racks, then bake for 5 minutes, swap positions, and bake for another 5 minutes.
9. Remove the crusts from the oven. Add your desired toppings (sauce, cheese, etc.) and broil on high for 2-3 minutes, until the cheese is melted and bubbly. Watch closely to avoid burning.
10. Optional method without cast iron: Preheat the oven to 425°F with two baking stones inside. Grease the hot stones, spread the batter thinly, and bake for 8-10 minutes until the crust sounds hollow when tapped. Top and bake for another 8-10 minutes.