Amazing 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…


~ for the crust
  • 1 cup buckwheat flour
  • ½ cup coconut flour
  • ½ cup chia seeds + 1¼ cup water
  • 2 tsp date sugar or other minimally processed sweetener
  • 1 tsp baking powder
  • pinch sea salt (optional)
~ for the "cheese"
  • 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.
~ For the 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 and salt, if using.
  • 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. If it's too sticky to work with, just add a bit more buckwheat flour. Shape it into a round or oblong crust. Leave the sides higher and try to get the bottom to be about ½" thick. 
  • 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.


Healthy trails,

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