Peanut Butter Footprints: Gluten-free Chia Pizza Crust

This recipe has been slightly adapted from Nyoutritious. It's a really healthy gluten-free alternative to traditional pizza crust, and unlike the frozen store-bought gluten-free crusts, this crust is packed full of nutrients with no additives or sugar. I found it surprisingly simple to make and super tasty —it even had a "crunchy" crust!

I topped my pizza crust with a tomato sauce, roasted tomatoes, red onions, and green peppers; fresh mozzarella cheese; fresh basil and oregano (that I grew!!); and a sprinkle of garlic and fresh cracked pepper. I kept my pizza simple because of the fresh mozzarella and herbs. It was SO yummy.

Here's what you'll need:

1/4 cup chia seeds
3/4 cup water
3 Tbsp gluten-free buckwheat flour
1 tsp dried oregano
1/2 tsp garlic powder
2 Tbsp sunflower seeds
1 Tbsp hemp seeds
sprinkle of sea salt

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper (I rubbed mine with a little bit of olive oil because I was out of parchment paper).

Combine the chia seeds, water, buckwheat flour, oregano, garlic powder, and sea salt in a bowl, and stir until it begins to thicken. Stir in the sunflower and hemp seeds. Let sit for 5-10 minutes.

Pour the dough onto the parchments paper and spread out to form a circular pizza crust (make sure it's about 1 cm or so in thickness).