Serves 2

(Buckwheat is not wheat and is gluten free, it is derived from a seed of a flowering plant and has many health benefits, it also strengthens capillary walls because it contains rutin)

Ingredients

For the pizza

60g chia seeds
1 glass of water
3 tbsp. whole grain buckwheat flour
1 tsp. dried oregano
1 tbsp. chopped pine nuts
1 tbsp. chopped pumpkin seeds
1 tbsp. chopped sunflower seeds,
1 tsp. sea salt

For the topping

60g tomato paste
12 cherry tomatoes halved
3 sliced mushrooms
½ red pepper
a handful of fresh basil leaves
1-2 tsp. of dried oregano
2 spring onions
½ red onion
Salt & pepper to taste
1 oz goats cheddar cheese, grated

Preparation method

1. Mix the chia seeds, water, buckwheat flour, oregano & salt until the mixture starts to thicken up.
2. Add chopped seeds and nuts.
3 Form the dough into a pizza base on parchment paper and flatten to about 1 cm for a firm thin crust.
4. Bake at 175°C (350°F) for 30-40 minutes.
5. Remove from the oven and add the Topping (or make your own topping) and place back in the oven for 10 minutes.

A delicious low grain pizz