Grain-Free Chia Buckwheat Pizza

Grain-Free Chia Buckwheat Pizza

I’ve spent the past week in one of my favorite cities in the world, New York City. Known for many many things, New York has it all, including its own style of pizza. Large, thin-crust, half-sloppy NYC style pizza is one of those things people associate NYC food with. And home to the first ever pizza establishment in the United States, I figured this city would be the perfect place to introduce you to my favorite pizza, aka. my healthy take on thin crust pizza. Not sloppy or foldable – but full of great flavours & nutrition.

This thin crust chia buckwheat pizza base is full of great flavour, high quality nutrition and has a firm texture resembling that of a regular pizza crust. It is perfect for those who love pizza and want a healthy twist to the usual carb-heavy versions made from refined flours, yeast and unnecessary amounts of grease. This base is actually inspired by my chia seed crackers and is completely free of gluten, grains & yeast.


I like to blitz my nuts & seeds for the crust in my food processor to make it quick. But you can also chop them by hand if you prefer or don’t have a food processor. The finer you chop, the easier the dough will be to work with.

4.9 from 16 reviews
Grain-Free Chia Buckwheat Pizza
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • ¼ cup chia seeds (whole)
  • ¾ cup water
  • 3 tbsp unrefined whole grain buckwheat flour (gluten free)
  • 1 tsp oregano, dried
  • 1 tbsp pine nuts, chopped
  • 2 tbsp pumpkin seeds, chopped
  • 1 tsp sea salt
  • ¼ cup tomato paste
  • 10 cherry tomatoes, halved
  • 4 mushrooms, sliced
  • 4-5 slices bell pepper, sliced
  • small handful fresh basil leaves
  • 1-2 tsp oregano, dried
  • ½ Spanish onion, sliced
  • salt & pepper to taste
  • 1 oz goats cheddar cheese, grated
  • handful arugula leaves (rucola)
  1. Combine chia seeds, water, buckwheat flour, oregano & salt and mix well until the mixture starts to thicken up.
  2. Add chopped pine nuts and pumpkin seed.
  3. Spread out the crust mixture on a piece of parchment paper and form the dough in a round shape. Flatten to about 1 cm for a firm thin crust.
  4. Bake at 175°C (350°F) for 30-40 minutes until firm.
  5. Remove from oven and add toppings of your choice and bake for an additional 10 minutes.
  6. Grate goat's cheese on top and sprinkle with fresh arugula before serving.

I recommend this fabulous non-stick parchment paper for best results. I love this brand and all their products are completely free from bleach – a common nasty in many parchment papers.Chia Buckwheat Pizza

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116 Responses to Grain-Free Chia Buckwheat Pizza

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  2. Im says:

    yum, looks great, and the base is firm !

  3. Chantelle says:

    I just googled “buckwheat pizza dough recipe” and am stoked to find your blog! Beautiful! I’d like to make your pizza tonight but I don’t have any pine nuts…can you recommend a substitution (maybe walnuts? Or extra pumpkin seeds?) or would you suggest leaving them out? Thanks 🙂 Chantelle

    • Regina says:

      So sorry for the slow reply Chantelle.. just spent two days on a flight to Australia so haven’t had any access to the site. I’d recommend using extra pumpkin seeds or sunflower seeds in place of the pine nuts. I have a feeling walnuts will be too tangy. We all love this recipe and hope you will too x

      • Chantelle says:

        No worries 🙂 I realised I had a leftover base in the freezer to use up, so I’ll be trying your recipe next time, and I’ll probably try it with sunflower seeds as you recommended. Thanks so much!

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  8. Tara says:

    I followed your instructions exactly (except for some toppings that I didn’t have) and this pizza turned out great. I made the crust another time for use as a flatbread, coating the parchment paper with olive oil and brushing the crust with olive oil, garlic, salt, pepper and oregano once it had solidified in the oven (and cooked it on a bottom rack to make sure the bottom was crispy). It was excellent. I recently started a diet for candida, and I’m so happy that I came across your blog and this recipe — thank you!! — this is going to be such a staple for me. I think that this is a really creative/brilliant recipe. Again, thank you!

    • Regina says:

      Hi Tara. Thank you! So glad it worked out well for you too and you enjoyed it. I love this crust too and your idea of using it as a flatbread sounds amazing! I’m gonna have to try that soon xx

  9. Kacey says:

    How does this freeze? Would you recommend par baking or full bake prior to freezing? Thanks and I can’t wait to try this! I’ve developed gluten intolerance and love trying new options rather than the potato/tapioca starch laden substitutes that lack any nutritional benefit.

    • Regina says:

      To be honest, I haven’t tried freezing this yet. But I imagine it will be fine just like the seeded breads I have on the blog, which I freeze all the time. I’d bake the crust for the full 30-40 minutes, then freeze. Let me know how it goes! Hope you love this as much as we do!

      • Chantelle says:

        I’ve frozen it and it came out just as good! 🙂 After baking the bases I let one cool, and put it in a Ziploc bag (still on baking paper). When I needed to use it, I defrosted it on a cooling rack and then put toppings on and cooked it as per the directions above. It’s a fantastic recipe!

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  11. angela says:

    This is just delish! I substituted pine nuts for sunflower seeds and topped with red onions, tomatoes, and zucchini. I love this crust! Fast, easy, tastey, and filling. I’m never making wheat crust again.

  12. Caryl says:

    I made the pizza crust tonight. I LOVED it! Perhaps even more exciting – my 13-year-old daughter loved it also, and had seconds! I had to add another 1/4 c of chia and a little extra flour, as we live in a humid climate, and the dough was too runny, but then it was perfect. Because I’m allergic to tomatoes, I made nomato sauce, a delicious tomato sauce replacement using veggies and spices. Topped it off with onion and green pepper sauteed in olive oil, with marbled cheddar and crumbled goat cheese. Delish! This is DEFINITELY going to be a staple in our house!! Love your site and you will be highly recommended.

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  14. afracooking says:

    What a fabulous healthy take on a pizza crust. Lately I have beem making mine out of soaked and then purreed quinoa, but it is time for something new. Must give this a try!

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  16. Polina says:

    Made it today and it was fabulous. Nice and crunchy which I loved. My hubby, my mom and I enjoyed it very much. It’s really easy to make and it’s fun to play with the toppings. Thank u. Definitely be making it again.

  17. mimi says:

    Made this Pizza tonight as I am doing the candida diet, and it was so unique and delicious. It was a bit salty for my taste, so next time I will probably use 1/4 tsp of salt and a bit more buckwheat flour. So good though, and i topped it off with aged gruyere, tomatoes, red peppers, spinach, and grilled chicken. Will definitely be something I make again! Thank you for the recipe 🙂

  18. Lesley says:

    Looks fabulous! I can’t wait to try it, but I was wondering if I baked it at a higher heat for less time would it burn?

  19. Lesley says:

    I just noticed that the 175 was celsius not Farnheidt, so I take back my question. I’m going to make the pizza now.

  20. Anna says:

    I was looking for a buckwheat pizza base and came across your recipe so thought I’d give it a go. LOVED IT! Easy to make, very tasty, held its shape & enjoyed by the whole family! Thank u for sharing 🙂

  21. Shweta says:

    I purchased the Arrowhead buckwheat flour, do you think tha will change any taste/texture of the recipe?

    • Regina says:

      I haven’t tried this particular brand but I think it’ll be just fine as the different buckwheat flours I have tried have all been pretty similar. Good luck!

  22. Tuesday Bull says:

    Do you soak the chia seeds before or will adding the water to the whole mixture do that? I’ve just found out I have celiac disease so I am excited to try this 😀

    • Regina says:

      No I don’t pre soak the chia seeds as the added water will naturally absorb the moisture. I do mix it for a few minutes and let it stand until it becomes thick. About 5 mins or so. Good luck!

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  25. Dayna says:

    Hi. I am always looking for better/healthier pizza crust recipes. They can be hard to make.

    Would grinding everything a few seconds in the blender ruin it? My son may object to seeing to too big chunkies in the crust.


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  27. Cliona says:

    Hi there,

    I tried this and it was easy and fab! Thanks so much. I want to do it again but couldn’t get whole chia seeds, only milled. Will it still work? Would I need to adjust the weight of chia seeds I use?
    Thanks a lot,

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  32. Nick says:

    Thanks! Eating it right now and loving it… Didn’t have pine nuts so added some crushed almonds and cashews.

  33. Victoria says:

    Have been eating clean for a couple of months and wanted to try this recipe as soon as I saw it! Made it tonight and it was very tasty. Feel really healthy after eating it too, and not bloated in the slightest. Will definitely be making it again. Thankyou 🙂

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  36. Jill says:

    Love it ! yumm fantastic base, not at all soggy which surprised me , considering my overloading of topping I spread chopped tomatoes , pesto , mozzarella, paprika, and broccoli on mine because it was what i had to hand and it was fantastic . Thank you great recipe .

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  38. Olivia says:

    This is amazing so super delcious!! Simple and easy even for a novice cook just as good as normal pizza thanks a bunch 🙂

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  40. Carl says:

    i made today ,delicious you feel complete satisfaction add some salmon
    Five stars

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  43. Shari says:

    Thanks so much! I made this yesterday and enjoyed it without guilt. I was wondering if you have tried making the crust in a pan, instead of the oven, to cut down the baking time?

    • Regina says:

      Glad to hear you like it. No I haven’t tried it in a pan. But please let us know how it works out if you try it. x

  44. Amy says:

    Thank you SO much! I didn’t have pine nuts so used white sesame seeds and I didn’t have oregano so used basil but it turned out perfectly. Really yummy, easy and healthy. Will be my go-to pizza base.

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  47. Rileyb says:

    I made this for dinner and it turned out so fantastic ! I was a little wary I have to admit, because it sounded too good to be true, but somehow it turned into a delightfully crispy crust. So many non traditional pizza recipes require lots of cheese or a lot of flour (healthier flours but still..) I also love that this took no time at all to make ! No rising. You do have to pre bake but I don’t mind as I had to prepare the veggies for the pizza and make a salad anyways.

    Since I didn’t have pumpkin seeds I used 1 tbs hemp seeds and 2 tbs sunflower seeds which I pulsed in the blender. I also added some garlic and onion powder too the crust, cayenne, a lot of black pepper, and may add some nutritional yeast for more flavor next time. Once baked I topped with a vegan pesto (from ohsheglows, highly recommended) and a bunch of veggies.

    Thank you for the fantastic recipe !

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  51. Matthew says:

    Buzzfeed led me to your website and I cannot begin to tell you how excited I am to make all these recipes. I live on an island in Alaska so I had to order a lot of the base ingredients, thank God for amazon prime 🙂 I finally received the last of my order yesterday and I was able to make this pizza today. SO AMAZING! I’m in the beginning steps of living a healthier lifestyle and I really feel that your blog is going to be a major part of that. Thank you!

  52. Rosie says:

    Do you have to use buckwheat flour or could you use almond flour?

    • Regina says:

      I haven’t tried almond flour and don’t know how it would turn out as almond flour isn’t quite as absorbent as buckwheat. But if you try, please let me know how it turns out! Good luck x

  53. Dardan M says:


    Love this recipe wanted to know if we can use it on our site we sell Chia Seed.

  54. Dalila says:

    I made this tonight with my friends. I was nervous, not sure how it was going to turn out.
    Amazing, and simple! It is such a perfect dough and I cannot believe it is gluten free, and has no added processed crap. Love it and looking forward to using this in the future without having to buy nasty and expensive pre made dough’s.

    I really loved the toppings you have, I am excited to try this dough with other toppings.

    I use mozzarella cheese instead of the goat cheese, but sounds amazing.

  55. Lora says:

    I made this pizza last night for dinner and this morning I am still delighted by how great it was! After having been on the Candida diet for 3 weeks now I was really starting to crave old habits. Pizza! When I saw this recipe I was quite excited to give it a try as I can have all ingredients in this dish. I could not find Buckwheat flour at my local Sprouts so I substituted with Sorghum flour. It worked out perfect and the pizza was a smash with friends.
    Thank you so much for sharing and giving me a new healthy choice to old habits (:

    • Regina says:

      You’re very welcome! Thank you so much for the sweet comment and for the sorghum flour idea! Good to know it works well x

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  59. David Watson says:

    I tried this recipe but leaving out the chia seeds and substituting flax seeds. Yummy. I have one quibble with your justification for using buckweat however and that is that buckwheat is just as calorific as normal wheat. Indeed buckwheat has more saturated fat content so your statement is perfect for those who “want a healthy twist to the usual carb-heavy versions” is a bit misleading. It is however, gluten free and it does appear to be one of the top SIRT foods so it is certainly claimed to be a more healthy choice overall than wheat / gluten alternatives, but don’t expect it not to make a big dent in your calorie budget.

    • Regina says:

      I’m glad you enjoyed it! Regarding your comment concerning the buckwheat, I’m sorry you feel it is misleading. But 3 tbsp of buckwheat flour is nowhere near as “carb-heavy” as regular pizza crusts made from primarily flour. While the calorie content may be similar (due to the fats from the seeds), the carbohydrate content is definitely lower when compared to your standard pizza crust. And that was my point. However, if your focus is calorie counting, you’re right. The difference is not as big.

  60. Anonymous says:

    This recipe is elite.

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  62. Keita says:

    After trying several buckwheat pizza base recipes that resulted in dry, crumbling bases I had almost given up hope. This recipe is delicious and moist, although I reduced the salt to 1/4 and used linseed and sunflower seed rather than nuts and pumpkin seeds.

    Thank you

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  64. Marta says:

    Hi, need to admitt it is THE BEST base I’ve ever tried. Thanks for it

  65. Julienne says:

    Is it ok to make with no pine nuts and sunflower seeds? My kids are allergic to those.

    • Regina says:

      You can definitely sub pine nuts for another seed. The recipe doesn’t call for sunflower seeds, but if you meant to sub pine nuts for sunflower seeds that would definitely work. Good luck!

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  73. Dalia says:

    I tried this out last and it turned out amazingly!!! I’m making it again tonight for a friend 😉

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  75. natalie says:

    Hey! I would love to make this for dinner tonight. I don’t have pine nuts or pumpkin seeds. Are they optional for taste or are they needed? I have almonds, walnuts, pistachios, hemp seeds, flax seeds in my pantry – would any of these work? x

    • Regina says:

      Yes, I think you could easily swap the pine and pumpkin seeds out and I think pistachios and/or almonds would be your best bet as they are the most solar in consistency. Hope it works out well for you!

  76. Stacy says:

    Thank you so much for this!!! I too am on the candida diet and needed a work around for my pizza dough. Only suggestion is not so much salt…was way too salty for me, otherwise DELICIOUS!!!

  77. Buck says:

    “Grain free”… except for, y’know, the buckwheat.

    • Regina says:

      buckwheat is not a actually grain but is technically a seed (despite its misleading name). It is commonly referred to as a pseudo-grain because its often used as a substitute for typical gluten related grains.

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  81. Laurel Emmert Olsen says:

    Thanks for this tasty and nutritious recipe – we love it. Trying to find gluten free and dairy free recipes that taste good is a real challenge

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