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Buckwheat and Chia Crust Pizza

Buckwheat and Chia Crust Pizza

  • Recipe by:
Serves 2
Prep time: 15min
Cooking time: 40min
This is one of the first recipes I did from Niki's Rebel Recipe website and I love it. When my boyfriend is doing his make-your-own pizza with a shop bought base, I can whip this up in very little time and have a pizza alongside him that's wheat, gluten, yeast and dairy free.

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  • 1.

    Combine chia seeds, water, buckwheat flour, herbs & salt and mix well until the mixture starts to thicken up. I leave mine for about 10 minutes just to really let the water soak into the chia and form a gel / paste. Don't be afraid to add all the water - it's necessary and will be absorbed.

  • 2.

    Add chopped pine nuts and pumpkin seeds or sunflower seeds and stir well. If you don't want to hand chop the nuts and seeds (which can be fiddly) stick them in your nutribullet and give them a little whiz.

  • 3.

    Divide the mixture in two and spread out the base mix on a piece of baking paper and flatten to about 1 cm for a firm thin crust.

  • 4.

    Bake at Gas mark 4/350°F for approximately 30 minutes until firm.

  • 5.

    Remove from oven and add toppings of your choice and bake for an additional 10 minutes.

  • 6.

    If you're having salad-y bits, sprinkle these on at the end before serving.

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