Buckwheat Chia Pizza Crust with Nut Cheese
Do you love chia seeds? If you do, then hang on to your shoes because this simple crust will knock your socks off! Nutty, grain-free buckwheat combined with the A+ nutrient profile of chia seeds makes this crust a winner and one that will stay on my menu rotation. Top it with whatever your pizza-loving heart desires. I used baby kale, beets, caramelized onion, black olives and macadamia “cheese.”
- 1 cup raw macadamia nuts, soaked for 3 hours
- ¼ cup plant-based milk
- 1 Tbsp nutritional yeast
- 2 tsp apple cider vinegar
- ⅛ tsp garlic powder
- 1½ cups buckwheat flour
- ½ cup chia seeds
- 1¼ cup water
- 2 tsp date sugar or other minimally processed sweetener
- 1 tsp baking powder
- Pinch sea salt (optional)
- For the cheese, simply pulse all the ingredients together in a food processor until combined. The mixture will be quite thick. You can then plop bits of it on your pizza.
- Mix the chia seeds with the water and let sit for about 30 minutes.
- Preheat oven to 350° F.
- Mix the buckwheat flour with the sugar, baking powder and salt, if using.
- Add the chia mixture (it will be thick and gloppy). Cut it into the flour with a fork or a pastry cutter. If needed add more water, a little at a time and knead the dough, right in the bowl, until combined.
- Turn the dough out onto whatever you'll be baking it on. You can bake it on a parchment-lined cookie sheet or a pizza stone. Add more flour as needed to shape it into a round or oblong crust. Leave the sides higher and try to get the bottom to be about ½" thick. It will be sticky but you should be able to work with it as you add bits of flour to shape.
- Dock the bottom of the crust (poke holes in it with a fork).
- Pre-bake the crust for 20 minutes.
- Remove and add whatever toppings you're using. Try to work quickly on this step so the crust doesn't cool off too much.
- Bake for another 10-15 minutes until the toppings are hot.