This is one of the first recipes I did from Niki's Rebel Recipe website and I love it. When my boyfriend is doing his make-your-own pizza with a shop bought base, I can whip this up in very little time and have a pizza alongside him that's wheat, gluten, yeast and dairy free.
I think I've mentioned before I am not the biggest fan of buckwheat's strong earthy flavour - like recently when I was testing out yeast free breads; sometimes it's okay but other times I find it a bit overpowering.
If you're the same feel free to mix up the 3 tbsp of buckwheat flour in this recipe for a generic gluten free flour. For example I just do 1 tbsp buckwheat, and then 2 tbsp Dove's Farm gluten free flour.
Also when I was making the pizza to take the photos for this post I realised I didn't have pine nuts or pumpkin seeds that Niki uses in her recipe so I swapped them in for sunflower seeds. This worked just as well so I reckon you could easily swap in these 3 tbsps for any other nut or seed you think could add some nice flavour and texture to your crust. Give it a try and let me know what you think.
My post of this recipe on Instagram is here.
PREP TIME: 15 minutes
COOK TIME: 40 minutes
- 40g (¼ cup) chia seeds (whole)
- 180ml (¾ cup) water
- 3 tbsp buckwheat flour (or other gluten free flour)
- 1 tsp dried oregano
- 1 tbsp chopped pine nuts and 2 tbsp chopped pumpkin seeds OR 3 tbsp chopped sunflower seeds OR 3 tbsp of any other nuts and seeds
- 1 tsp sea salt
- Whatever you like! I used tomato puree, fresh tomato slices, sweetcorn and capers and then topped with avocado, rocket and coriander. But get creative and top with your favourites - other yeast free friendlies are vegan pesto (try the broccoli walnut pesto here), beetroot, peppers and asparagus. You could even try an egg the Florentine way...
1. Combine chia seeds, water, buckwheat flour, herbs & salt and mix well until the mixture starts to thicken up. I leave mine for about 10 minutes just to really let the water soak into the chia and form a gel / paste. Don't be afraid to add all the water - it's necessary and will be absorbed.
2. Add chopped pine nuts and pumpkin seeds or sunflower seeds and stir well. If you don't want to hand chop the nuts and seeds (which can be fiddly) stick them in your nutribullet and give them a little whiz.
3. Divide the mixture in two and spread out the base mix on a piece of baking paper and flatten to about 1 cm for a firm thin crust.
4. Bake at Gas mark 4/350°F for approximately 30 minutes until firm.
5. Remove from oven and add toppings of your choice and bake for an additional 10 minutes.
6. If you're having salad-y bits, sprinkle these on at the end before serving.