This fabulous pizza base recipe, made with buckwheat flour and chia seeds, has become a weekly favourite in our house as it can be made super quick: 10 mins prep, 20 mins in the oven, then a further 10 minutes once the toppings are on.
Chia seeds are a great source of fibre which is important for digestive health and are packed with omega-3 fatty acids. They are also a good source of protein.
Buckwheat is a seed not a grain. It doesn’t contain wheat or gluten (although those who are sensitive to gluten or celiac should be mindful that buckwheat contains a protein which may give rise to sensitivities in some, although it is generally well tolerated). Buckwheat contains phytonutrients, a good source of plant based protein and is low on the glycemic index compared to other carbohydrates.
- 180 grams Buckwheat flour
- 80 grams Chia Seeds
- 250 litres of water
- Pinch of salt.
- Herbs to your taste. I used 1/2 tspn oregano and basil.
▶ Combine all ingredients and knead into a dough with a spoon ensuring chia seeds are well dispersed. If you use your hands, it tends to be super sticky as the chia seeds have not yet absorbed the water.
▶ Next, combine the mixture into 2 dough balls to make 2 medium size pizzas or 4 dough balls to make into 4 mini pizzas and spread into pizza shapes on a baking tray covered with parchment paper.
▶ Bake in the oven at 180 for 20 mins.
▶ Then take put and add toppings and bake for further 10 mins. I use a home made tomato base which includes a mixture of vegetables which have been blended into a passata sauce (good way to disguise vegetables for little ones and easy to freeze and pull out when needed), together with capers, goats cheese, courgettes and topped with watercress and black pepper.