Pizza dough sans gluten is made with sprouted buckwheat, chia seeds, water or kombucha. I like kombucha because it makes the dough taste a bit like sour dough crust.

Sprout the buckwheats and either you can dry them and the mix into a flour or use wet wheats and make the dough more creamy.
I prefer the crusts to be drier and crispier. Muck about with this until you find what you like.  Taste is like beauty in the mouth of the beholder. Play with this part as much as you want. Mistakes can turn into wins!

Mix the chia seeds into a grainy flour in a mixer and turn the buckwheat cream or flour in bowl with you hands.
2 dl of buckwheat, 1 dl of chips and enough about 2-3 dl of liquid. Depending on how you like your crust this will vary.

Roll the dough into little balls and place in-between two baking sheets. Roll out into mini pizzas and the freeze in freezer.

You can bake the crust in a regular oven or use a dehydrator if your doing a raw version. I have a Sedona version that can go higher in temperature which I love for a speeder bake. When you get that pizza craving you don´t want to wait for 24 h to eat…..

Pimp pizza with nut cheeses, plants what ever you desire.  250 ° for about 10 minutes.

Easy as pie, pizza pie!