Apr 10, 2015

Buckwheat Chia Pizza Crust

I can’t tell you how long I’ve been trying to create a pizza crust recipe using buckwheat flour. I can’t tell you because it’s been that long. Two, three years? I lost track. My poor man has eaten so many failed crusts. He never complains. God bless him. All of the previous attempts were: dry, cakey, doughy, brittle, falling apart, and generally just a big, fat mess.

Do you love chia seeds like I love chia seeds? If you do, then hang on to your shoes because this simple crust will knock your socks off! Nutty, grain-free buckwheat combined with the A+ nutrient profile of chia seeds makes this crust a winner and one that will stay on my menu rotation. Top it with whatever your pizza-loving heart desires. I used baby kale, beets, caramelized onion, black olives and macadamia “cheese” (recipe for the cheese is also below—it really rocked).

Okay, without further fussing, here it is…

 Healthy trails,


Buckwheat Chia Pizza Crust
A wonderful, gluten-free pizza crust alternative!
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  1. 1½ cups buckwheat flour
  2. ½ cup chia seeds + 1¼ cup water
  3. 2 tsp date sugar or other minimally processed sweetener
  4. 1 tsp baking powder
  5. pinch sea salt (optional)
for the "cheese"
  1. 1 cup raw macadamia nuts, soaked for 3 hours
  2. ¼ cup plant-based milk (I used homemade cashew milk)
  3. 1 TBS nutritional yeast
  4. 2 tsp apple cider vinegar
  5. 1/8 tsp garlic powder
  1. For the cheese, simply pulse all the ingredients together in a food processor until combined. The mixture will be quite thick. You can then plop bits of it on your pizza.
for the pizza
  1. Mix the chia seeds with the water and let sit for about 30 minutes.
  2. Preheat oven to 350° F.
  3. Mix the buckwheat flour with the sugar, baking powder and salt, if using.
  4. Add the chia mixture (it will be thick and gloppy). Cut it into the flour with a fork or a pastry cutter. If needed add more water, a little at a time and knead the dough, right in the bowl, until combined.
  5. Turn the dough out onto whatever you'll be baking it on. You can bake it on a parchment-lined cookie sheet or a pizza stone. Add more flour as needed to shape it into a round or oblong crust. Leave the sides higher and try to get the bottom to be about ½" thick. It will be sticky but you should be able to work with it as you add bits of flour to shape.
  6. Dock the bottom of the crust (poke holes in it with a fork).
  7. Pre-bake the crust for 20 minutes.
  8. Remove and add whatever toppings you're using. Try to work quickly on this step so the crust doesn't cool off too much.
  9. Bake for another 10-15 minutes until the toppings are hot.
Helyn's Plant-Based Kitchen https://helynskitchen.com/

14 responses to “Buckwheat Chia Pizza Crust”

  1. Anonymous says:

    Hello, it looks fantastic:).. i need to try this asap, but i do have a question: can i replace chia seeds with flaxseeds? if so, should i use the same amount, and maybe ground them? thank you and regards from Romania:)

  2. Helyn says:

    Hi there! I'm sorry but I have not the crust with flax seeds. If you do try it, I would grind the seeds first, but leave them a bit rough, not grind into a fine powder. Please let me know how it works out. Thanks!!!

  3. Anonymous says:

    Can I use a different nut for the cheese mixture, maybe cashew or almond?

  4. Helyn says:

    Yes, absolutely. Cashew would be great. Almond, too. Just make sure to soak them first. 🙂

  5. Susan says:

    Does the crust get crisp or is it more thick & chewy?

  6. Suki says:

    Thanks for the recipe Helyn! I’ve been looking for a buckwheat pizza base. It’s delicious and light. I’ll add more salt, and some herbs/spices next time 🙂

  7. JCB says:

    Would love to have a print friendly format that would only take one page.

    • helynskitchen says:

      Done! I added the recipe card to this post. Eventually they will all have it. Sorry for the inconvenience. Enjoy! 🙂

  8. Helen says:

    My husband and I enjoyed this crust. Thanks.

  9. Zoe lau says:

    Thanks for the quick reply! Sorry one more question is did you use light buckwheat or fake buckwheat flour? Thank you!

    • helynskitchen says:

      I have used light buckwheat flour and traditional buckwheat flour and didn’t notice any difference in the result. xo

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