A great gluten bread as despite its “wheat” name it is a seed related to the rhuburb! Yup rhubarb!  Adding the chia seeds gives it an extra crunch , protein punch – and healthy points – despite the fact I probably cancel them all out with the toppings!!!



  • 8 oz Buckwheat flour
  • 4 tbsp Chia seeds
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tbsp Baking powder ((gluten free if required))
  • 1 big Pinch Salt
  • 1 big Pinch Pepper
  • You decide Pinch of herbs, smoked paprika, explore your taste spectrum


  1. In a small bowl place the chia seeds and some water so they are well covered and leave them to soak this usually takes around 10 minutes. They expand and become quite gelatinous – like frog spawn don’t let it out you off think if it as a binding agent.
  2. In a large bowl add the buckwheat flour, the baking powder, any spices or herbs, salt, pepper, a good glug of olive oil and the soaked chia seeds and probably about a cup of water, but start with half a cup and give it a good mix until it binds together.  Personally I added more salt than I would normally as the first few times I made this I felt it needed salt, but the addition of herbs can reduce this requirement.
  3. As you can see from the picture it is a very sticky dough, if it is ticking to the sides of the bowl add a tiny bit of dough to release it.
  4. Then separate a good chunk and place it on floured greaseproof paper, make sure your hands and the rolling pin are well floured.   It is a very sticky so that I rolled it on the greaseproof paper and placed this circle or rectangle directly onto the pizza tray after gentle pricking the base with a fork into a hot pre-heated oven of 200 C for 10 minutes to crisp up.
  5. Once you have a crisp base – but not too dry place the toppings of your choice, most people have a moist base, pesto, ketchup, tomato puree, and then the special bits cheese ham, leftover meat, chilli, veggies let your fridge and imagination go . Return to the oven for about 8-10 minutes depending on your oven and repeat the process with your second pizza – although you will find it will cook much faster and more evenly than the first pizza..
  6. This mixture made two large pizzas and then we made the rest of the mixture into bread.

Variations & Tips


I left the dough covered outside the fridge overnight (it is December so cold) and then we rolled it out again. The dough had by now dried out and so was much easier to roll and as the bread was rolled into a circle we slid the dough onto a hot non stick pan and cooked it evenly on both sides. With this remaining mixture we made 4 flat breads perfect for hummus dipping!