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…
Ingredients:
~ 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"
Directions:
- 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.
Enjoy!
Healthy trails,
Healthy trails,
