Grain-Free Chia Buckwheat Pizza

I’ve spent the past week in one of my favorite cities in the world, New York City. A place I called home for over 3 years and the birth place of my son, August, NYC will always feel like home to me, and even more so while many of our best friends live there.

Known for many many things, New York has it all, including its own style of pizza. Large, thin-crust, half-sloppy NYC style pizza slices that fold over are one of those things people often associate with NYC food (let me be real clear here – NYC has much better things to offer!). 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 & nourishing nutrition.

Grain-Free Chia Buckwheat Pizza

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 oil. This base is actually inspired by my chia seed crackers and is completely free of gluten, grains & yeast, making this pizza suitable for those who are gluten free as well as those following a paleo style diet. The crust itself contains no dairy, so for a dairy free option, simply omit the goats cheddar I used on top, or substitute it with a no-dairy cheese alternative for a no dairy option.

Nutrition

Nutritionally the crust consists of fiber rich chia seeds, which aids detoxification and provides a healthy dose of heart healthy omega 3 & 6 fats that also promote healthy looking hair, skin and nails. The buckwheat, pumpkin seeds & pine nuts adds a great amount of plant based protein, making the crust quite protein rich and extra satisfying. The pine nuts and pumpkin seeds add a great nutty taste and are both great sources of many minerals. They are particularly high in magnesium, zinc, manganese & iron, and the pumpkin seeds are also known for their high concentration of the amino acid tryptophan,  which is also referred to as nature’s sleeping pill. Once absorbed, Tryptophan is essentially converted into the neurotransmitter serotonin, which, aside from sleep, helps regulate our mood and appetite. Tryptophan is commonly found in meats, so for those who don’t eat a lot of meat nuts and seeds are excellent sources of this important amino acid.

pizza

Grain-Free Chia Buckwheat Pizza
5.0 from 3 reviews
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Recipe type: Main
Author:
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
PIZZA BASE
  • 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
TOPPINGS
  • 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)
Instructions
  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.

Note: I normally use Bob’s Red Mill Buckwheat Flour or Doves Farm Organic Buckwheat Flour to develop this recipe, so these are the two brands I recommend using for best results (note that these are handled in facilities that also handle wheat and may therefore contain traces of gluten). Homemade buckwheat flour tends to bake differently, so keep that in mind when making substitutions. Using other types of flours will also drastically affect the results, and are therefore not recommended.

Chia Buckwheat Pizza

My husband and I usually share this size pizza. It may look small to some, but believe me, it is very filling and will leave you satisfied for hours – minus the uncomfortable bloating and feeling of being stuffed full of bread.

Bon Appétit

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36 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 :D

    • 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.

    Thanks

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