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.
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.
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.
|Grain-Free Chia Buckwheat Pizza|| || |
- 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)
- Combine chia seeds, water, buckwheat flour, oregano & salt and mix well until the mixture starts to thicken up.
- Add chopped pine nuts and pumpkin seed.
- 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.
- Bake at 175°C (350°F) for 30-40 minutes until firm.
- Remove from oven and add toppings of your choice and bake for an additional 10 minutes.
- 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.
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.