Chia Pizza (gluten-free)

My favourite thing about eating clean is that it never is about deprivation and any food I liked ever since I was younger, I could still have. The bonus is the richer taste, and the nutrition that comes with it. I have always loved my thin crust pizza and I believe this pizza has outdone any other pizza I have tried. This recipe is one of my favourite; I have it whenever I desire, be it lunch or dinner.

The main ingredients for it is chia seeds and buckwheat flour. These two essential ingredients are packed with omega-3 fatty acids (aids in glowing skin and hair) from the chia seeds and loaded with protein, from the buckwheat.




For the base:

1/4 cup chia seeds

3/4 cup water

3 tbsp buckwheat flour

1 tsp dried oregano

1 tsp Himalayan salt

1/2 tsp Xantham gum

Marinara sauce:

3/4 canned chopped tomatoes (Napolina is my favourite)

1/2 garlic clove

1 tsp dried basil


Finely sliced mushrooms

Green and black pitted olives

Fresh Basil leaves

Any other topping of your choice will be great too


Start by mixing the chia seeds, water, buckwheat flour, dried oregano, xantham gum and salt in a bowl until you are left with a thick batter. Flatten and spread out the batter into a crust on a piece of parchment paper to form your desired pizza shape. Place in the oven at 200°C for 20 minutes until golden-brown. Whilst the crust cooks in the oven, start making your Marinara sauce by heating your canned tomatoes in a saucepan on a medium to low heat. As the sauce begins to heat up, add your fresh minced garlic along with the basil. Allow to simmer for a further 5 minutes.

After that, remove the crust from the oven once it is ready and spread the sauce over the crust, adding the toppings of your choice, then place it back into the oven for another 5 minutes. Before serving, top up with any fresh greens of your preference, my personal favourite is fresh basil leaves!

Sarah's Cookery

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