A quick yeast-free gluten-free pizza dough. I didn’t invented anything here: I found this recipe on nyoutritious.com/grain-free-chia-buckwheat-pizza and I just followed it to the letter.
Ok, do not expect a texture exactly similar to a traditional pizza. It won’t be a Neapolitan pizza with a thin white crust. But the crust holds together well, it’s a little crispy on the edges, it’s a winner!
Ingredients for the pizza base:
Mix chia seeds, water, and buckwheat flour using a hand held blender. You should get a slimy, sticky dough. Chop the pine nuts and pumpkin seeds into small pieces, add to the dough. Add oregano and salt.
Spread into a circle on a sheet of parchment paper. Bake 15-20 minutes at 180 degrees Celsius or until the crust dries out a bit and hardens up.
Once the base of the pizza is cooked, add your toppings of choice, and put back in the oven for 10 minutes.
Nutrition facts for the whole pizza base (without toppings): 427 kcal, 13.5 g protein, 47 g carbs, 1.5 g sugar, 20.6 g fat, 17.2 g fiber.