Chia-Buckwheat Pizza Crust

Chia-Buckwheat Pizza Crust (vegan, gluten free, dairy free, nut free, vegetarian)
Makes 1 medium crust
If you love pizza but are hesitant to eat it too often (or every day like I did when I studied abroad in Florence), this crust from @nyoutritious is a game changer. The seeds and buckwheat make it both nutritious and filling, and the texture is crispy yet foldable- it’s really like a regular thin crust. Oh and it tastes amazing!
1/4 cup (1/2 dl) chia seeds
3/4 cup (<2 dl) water
3 Tbsp buckwheat flour
1 tsp oregano, dried
1 tsp sea salt
3 Tbsp pumpkin seeds, chopped
Preheat oven to 350 degrees F/175 degrees C. Combine the chia, water, buckwheat flour, oregano, and salt. Stir well and then wait for 2-3 minutes, allowing the mixture to thicken up. Add the chopped seeds (I blitzed whole pumpkin seeds in my blender), and then stir again before spreading out onto a parchment lined baking sheet. Form the dough into the pizza shape you want and flatten to about 1 cm thick. Bake for 25-30 minutes until firm. Remove from oven, add your toppings, and then bake for an additional 10 minutes.