Buck-Chia Flatbread Crust [Vegan & Grain Free]

Everyone needs a good flat bread to rely on. Unfortunately, most commercial flat breads, wraps and pizza crusts are made with a ton of processed ingredients and added preservatives that can be difficult on your body’s digestive system. But this recipe is unquestionably reliable because it’s nutrient-packed, gluten/wheat free, vegan and high in fiber!

Made predominantly with organic buckwheat flour and whole chia seeds, this thin crust base is full of delicious flavour, super quality sustenance and has a dense texture resembling that of a regular pizza crust. It is ideal for those love pizza, pita breads, flat breads, and wraps but want a healthy twist to the usual simple carb-heavy versions made from refined flours, added sugars, yeast and a lot of unnecessary oil.


In my last post, I stressed the importance of adding chia seeds to the everyday diet and how amazingly versatile is it in general. Ergo, adding them to the crust seemed like another unique way to have them and to keep it vegan, it was the main reason why it perfectly stayed together without the use of starch or eggs.

The main flour in this recipe is organic buckwheat. If you haven’t heard of it, the flour is simply made from grinding buckwheat groats. Like chickpea, brown rice, almond and coconut flour, it’s also another great substitute to those pesky wheat and gluten flours. Very mild in flavour, and impressively rich in protein, buckwheat flour helped to make this crust that much better and that much more edible!


Eat as a side dish to healthy pastas or bowls, dip it in homemade hummus sauce, wrap your favourite veggies with it for a quick lunch or top it with some homemade tomato sauce and chopped veggies and eat it like a pizza! Enjoy! x

What you’ll need:

1/4 cup of whole chia seeds (not ground)

3/4 cup of filtered water

1 tbsp of raw unfiltered apple cider vinegar

3 tbsp of organic buckwheat flour (unrefined and certified gluten free depending on the brand!)

2 tsp of dried orgeno

3 tbsp of pumpkin seeds, chopped (or sub with chopped sunflower seeds)

1 tbsp of ground flax seeds

1 tsp of dried basil

1 tbsp of dried garlic powder

1 tsp of dried onion powder

1 tsp of dried thyme leaves

1 tsp of chili powder or cayenne pepper (I like spice!)

Black pepper to taste

Optional: 1 tsp of extra virgin olive oil or coconut oil in batter and for parchment paper coating

Preheat oven to 350 F. In a large bowl, combine all of the ingredients and mix well until the mixture starts to thicken up.

On parchment paper, pour batter and spread out into a large round shape. You can use the back of a spoon for this if it’s too sticky. Flatten to about 1 cm for a firm crust

Bake for 30-40 minutes until golden brown and solid. Remove from oven and let cool for a minute or so.

If you’re making a pizza with this crust, add toppings and sauce and bake for another 10 minutes.

Other Recipes Like This:

Model Citizen Chickpea Flour Pizza Crust

Easy Peasy Vegan Flatbread – Low Carb


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