Colcannon Skillet Pizza with a Buckwheat Crust

Colcannon, a beloved Irish dish consisting of mashed potatoes, kale or cabbage, butter, and cream, receives a creative twist in this recipe. Grated potatoes are lightly fried with local radish greens, scallions, and a touch of lemon, resulting in a vibrant variation of the classic. This flavorful colcannon topping is paired with a simple gluten-free buckwheat crust that perfectly complements its earthy taste. The crust’s preparation is akin to chickpea socca or soaked quinoa crust, offering a hearty yet light base for this delightful meal. Whether you’re seeking a gluten-free alternative or a seasonal fall dish, this colcannon skillet pizza is sure to satisfy your taste buds.


Buckwheat Crust (adapted from golubka)

  • 1 ¼ cups raw buckwheat groats, soaked overnight (or for at least an hour) with 1 tablespoon of vinegar
  • ½ cup water
  • 1 tablespoon melted butter
  • Approximately ½ teaspoon salt (adjust to taste)
  • 1 tablespoon neutral heat-safe oil for greasing the skillet

Colcannon Mixture

  • 1-2 tablespoons butter
  • 1 russet potato (see notes), grated or diced very small, patted dry with a towel
  • 1 bunch radish greens, washed, dried, and thinly sliced into ribbons
  • White and pale green parts of a bunch of scallions/green onions, thinly sliced
  • Generous squeeze of lemon
  • Salt and pepper to taste

To Top

  • Green parts of scallions/green onions, sliced (an essential nod to the song!)
  • Optional toppings: thinly sliced radish, bacon, ham, smoked tempeh, applewood smoked salt, grated Irish cheddar


  1. Prepare the colcannon mixture in advance so it’s cooled when ready to top the crust. Heat a large skillet over medium heat and add butter. Spread grated potatoes evenly in the skillet and cook, stirring occasionally, until tender. Add radish greens, pale/white scallion parts, lemon juice, salt, and pepper. Stir until radish greens wilt slightly. Remove from heat and set aside.
  2. Preheat the oven to 450°F (230°C) and place a large cast iron skillet in it.
  3. After rinsing soaked buckwheat groats to remove sliminess, blend them in a food processor with water, melted butter, and salt until smooth. Remove the food processor blade for the next step.
  4. Carefully remove the preheated skillet from the oven and add neutral oil to coat the surface. Pour the buckwheat batter into the skillet, smoothing it with a spatula. Return the skillet to the oven and bake for 15 minutes.
  5. Flip the crust after 15 minutes. It should have pulled away from the skillet edges, making flipping easy. Bake the other side for about 5 more minutes.
  6. Optionally, brush a tablespoon of butter on the crust. Spread the colcannon mixture over the crust, followed by the scallion tops and any extra toppings. Bake for 10-15 minutes until toppings are hot and beginning to brown. For extra crispiness, consider using the broiler during the final minutes.
  7. Allow the pizza to cool slightly before cutting and serving. Enjoy, perhaps with a dollop of ‘pickled cream’ if desired.


  • You can make this recipe dairy-free/vegan by substituting oil (refined coconut, olive, or grapeseed) for butter.
  • Use a starchy potato like russet for best results.
  • Gently pat dry grated potatoes to avoid clumping during cooking.
  • If preferred, substitute thinly sliced leek for green onions.
  • Adjust slicing for 6-8 hearty slices, considering the substantial buckwheat crust.
  • If you lack a cast iron skillet, a parchment-lined, lightly-oiled standard baking sheet works. Preheat the prepared pan before making the crust.

Leave a Reply

Your email address will not be published. Required fields are marked *