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…
- 1½ cups buckwheat flour
- ½ cup chia seeds + 1¼ cup water
- 1 TBS potato starch (you can omit but it does give some lightness to the crust)
- 2 tsp date sugar or other minimally processed sweetener
- 1 tsp baking powder
- pinch sea salt (optional)
- 1 cup raw macadamia nuts, soaked for 3 hours
- ¼ cup plant-based milk (I used homemade cashew milk)
- 1 TBS nutritional yeast
- 2 tsp apple cider vinegar
- 1/8 tsp garlic powder
- 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.
- Mix the chia seeds with the water and let sit for about 30 minutes.
- Preheat oven to 350° F.
- Mix the buckwheat flour with the sugar, baking powder, potato starch and salt.
- 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.
- 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.
- Dock the bottom of the crust (poke holes in it with a fork).
- Pre-bake the crust for 20 minutes.
- Remove and add whatever toppings you're using. Try to work quickly on this step so the crust doesn't cool off too much.
- Bake for another 10-15 minutes until the toppings are hot.
14 responses to “Buckwheat Chia Pizza Crust”
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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:)
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!!!
Can I use a different nut for the cheese mixture, maybe cashew or almond?
Yes, absolutely. Cashew would be great. Almond, too. Just make sure to soak them first. 🙂
Does the crust get crisp or is it more thick & chewy?
It gets crispy on the edges and is chewy in the center.
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 🙂
You’re so welcome, Suki! Glad you enjoyed it 🙂
Would love to have a print friendly format that would only take one page.
Done! I added the recipe card to this post. Eventually they will all have it. Sorry for the inconvenience. Enjoy! 🙂
My husband and I enjoyed this crust. Thanks.
You’re welcome! 🙂
Thanks for the quick reply! Sorry one more question is did you use light buckwheat or fake buckwheat flour? Thank you!
I have used light buckwheat flour and traditional buckwheat flour and didn’t notice any difference in the result. xo