This is a gluten free and grain free pizza base which is both tasty and easy to make. Chia seeds are high in omega 3 fats, fibre, minerals and vitamins. Buckwheat is a pseudo grain and is therefore much better for you than normal grains as it contains not only carbohydrates but also protein, b- vitamins and iron. It does still have some anti-nutrients just like grains and should therefore not be eaten too frequently.
Preparation Time: 10 minutes
Baking time: 30-40 minutes
Total time: 40-50 minutes
Makes 2 thin pizza’s (serves 3 people)
1 cup of chia seeds
1 cup of buckwheat flour
4 tbsp cashew nuts ground
8 tbsp pumpkin seeds ground
3 tsp salt
4 tsp oregano
3 cups of water
Preheat oven to 175 degrees celcius.
Mix all the dry ingredients in a bowl. Then add the water and stir well. Allow the mix to thicken for 5 minutes. Then spread the mix over two baking sheets covered with baking paper. Spread the mix out evenly with the back of a spoon or a spatula and place the baking sheets in the oven for 30 minutes.
Flip the pizza over half way through the baking time as long as its hard enough to do so. If you try ad peel it off the baking paper too early it will just stick to it. I find it easier to flip over the whole pizza and baking paper and the peel of the paper. Once the pizza is golden brown remove and add tomato sauce, olives, peppers or toppings of your choice.
If you add cheese then return to the oven for 5 minutes until cheese is melted. We enjoy these with pesto or artichoke pate too. Depending on the thickness and cooking time these will be more or less crunchy. Keep them in a little longer if you prefer a crunchier base but be warned they will burn quickly if you leave them too long. They can also be used as crackers with dips.