Gluten-free Seeded Pizza Base
Gluten-Free Seeded Pizza Base
A nourishing alternative to traditional pizza bases, made with buckwheat, almond meal, omega-rich seeds and collagen for a deliciously crisp, fibre-rich base that helps turn pizza into a more balanced meal.
Makes: 1 large pizza base or 2 small bases
Dietary: Gluten-free, dairy-free, refined sugar-free
Cook time: 20 mins
Ingredients
1½ cups buckwheat flour
2 cups almond meal
1 cup omega seed mix (hemp, chia, flax, pumpkin or your favourite seed blend) or whatever you have in the pantry
¼ cup fennel seeds (optional, but adds beautiful flavour and supports digestion)
1 tsp chilli flakes (optional)
2 tbsp extra virgin olive oil
1 cup filtered water
1 tsp sea salt
Method
Preheat oven to 180°C and line a baking tray with baking paper.
In a large bowl, combine buckwheat flour, almond meal, seed mix, collagen, fennel seeds, chilli flakes and sea salt.
Add the olive oil and filtered water, mixing until a dough forms. The mixture should be soft and pliable but not sticky.
Allow the dough to rest for 10–15 minutes to allow the seeds and flours to absorb the liquid.
Place the dough between two sheets of baking paper and roll out evenly into your desired pizza shape, approximately 5–7mm thick.
Bake for 15–20 minutes until firm and lightly golden.
Add your favourite toppings (such as lemon herb chicken, greens and mozzarella) and return to the oven for another 8–10 minutes until heated through and crisp.
Nutritionist's Tip
This pizza base is designed to be more nourishing than traditional refined flour bases. Buckwheat provides fibre, minerals and plant compounds that support gut health, while almond meal and seeds add healthy fats to help slow digestion and support satiety.
By pairing this base with quality protein, colourful vegetables and extra virgin olive oil, you create a pizza that supports balanced energy, blood sugar regulation and a more diverse intake of whole foods.