About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
40 mins
Serves
2

Gluten free pizza base, top with your favourites
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.

I am not the biggest fan of buckwheat's strong earthy flavour so if you feel the same you can mix up the 3 tbsp of buckwheat flour in this recipe for a generic gluten free flour. For example I just do 1 tbsp buckwheat, and then 2 tbsp Dove's Farm gluten free flour.

Posted by Vicky from The Flourishing Pantry from Dublin, Dublin, Ireland • Published See Vicky from The Flourishing Pantry's 7 projects »
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  • Step 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.

  • Step 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.

  • Step 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.

  • Step 4

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

  • Step 5

    Remove from oven and add toppings of your choice and bake for an additional 10 minutes. I used tomato puree, fresh tomato slices, sweetcorn and capers and then topped with avocado, rocket and coriander after cooking. But get creative and top with your favourites. I also love vegan pesto (I do a lovely broccoli walnut pesto on my blog), beetroot, peppers and asparagus. You could even try an egg the Florentine way...

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