Buckwheat pizza with tomato and feta

Buckwheat flour is often used in recipes to replace wheat. Buckwheat is not a grain but a seed, and therefore gluten-free and super nutritious. It is rich in fiber, vitamins B1 and B6, potassium and magnesium. You don't have to feel guilty about a pizza made of buckwheat (and with not too much cheese)!


  • 400 g buckwheat flour

  • 200 ml of water

  • 1 tsp baking powder

  • 1 tsp Italian herbs

  • 1 tbsp chia seeds

  • 1 can (70 g) of tomato paste

  • 1 clove of garlic

  • Olive oil

  • 1 onion

  • 3 tomatoes

  • 100 g mushrooms

  • 100 g of feta


Preheat the oven to 200 degrees.

Mix the buckwheat flour with the baking powder, the chia seeds, the Italian herbs and a pinch of salt. Then add the water and knead into a firm dough ball and divide into two balls. Roll out the dough into two pizza bases of about 1 cm. Place them on a baking tray with parchment paper. Bake the pizzas in the oven for about 20 minutes.

Meanwhile, cut the tomatoes and mushrooms into slices and the onion into rings. Make a simple sauce by mixing a can of tomato paste with a clove of garlic, salt and a little water. Remove the pizza bases from the oven and spread the sauce over them. Top with the vegetables and crumble the feta over it. Put in the oven for another 15 minutes and your healthy pizzas are ready!