Buckwheat Chia Pizza Crust

I don't get why people tend to be so obsessed with bread.

Ask anyone what their dietary weaknesses are and they are bound to mention bread of some kind. 

Now, bread isn't inherently unhealthy, but most people don't crave whole grain, sprouted bread.  They lust after soft, squishy white bread, buttery croissants, or crusty baguettes. 

Personally, bread just doesn't do it for me.  When I do eat it, I usually choose a very think, whole grain type in the form of pita, wrap or flat bread, so its presence is minimized and the toppings/fillings are what is most prominent. 

In any case, even for a bread lover, it seems silly nowadays to choose white varieties, when there are so many healthier and delicious types of bread to choose.  Even chain pizzerias offer whole grain crusts, which are a better option than the standard white.  Nevertheless, I always prefer to make everything homemade, including pizza.

I am always experimenting with pizza crust recipes, and this one is definitely a winner.  Not only was it yummy, and sturdy enough to pick up, but it was super quick and easy to make.  Its also incredibly nutritious made with buckwheat flour and chia seeds.  Its gluten-free, essentially grain-free (buckwheat is actually a seed), and super high in fibre and protein.

This recipe makes 2 large pizzas (because, come on, can you ever have too much pizza?), but you can half it if you want to make only 1.

The pizzas I made, pictured above, I topped with homemade tempeh sausage and fresh local garlic scapes.  It was amazing!! But you can top your pizza with whatever you desire.

Buckwheat Chia Pizza Crust

3.5 cups whole buckwheat flour
1/2 cup chia seeds
2 tsp monkfruit sweetener (or coconut sugar)
2 tsp baking powder
1/2 tsp salt
3 cups warm water
Extra flour for sprinkling

Mix dry ingredients in a large bowl.  Add water and stir.  Let sit 15-20 minutes until dough firms up.  If its still really sticky, sprinkle in a bit more flour.  Form into one large ball, and then cut in half.  Place dough half on pizza stone or non-stick or parchment-lined baking sheet.  Roll out with rolling pin or a metal mixing spoon (which is what I used), to about 1/2 cm thickness or a bit thinner.  Use a fork to poke holes along the bottom of the crust.  Bake at 350F for 20 minutes.  Remove from oven and add toppings.  Return to oven for about 15 minutes.  As crust cools, it will continue to firm up.

I have shared this recipe with Urban Naturale's Plant-Based Pot Luck Party, and Vegetarian Mamma's Gluten-Free Friday.