Buckwheat & Flax Breakfast Pizza


Serves 6

A real weekend showstopper! But as we all know, it’s not about how pretty things are on the outside, it’s what’s going on in the inside that really counts! The ingredients list will be music to any healthy foodie’s ears. I always love to hear about the health benefits of the food I make, almost as much as I enjoy actually eating it! A diet high in the ancient gluten-free grain Buckwheat has been linked to lower risk of developing high cholesterol and high blood pressure. The pumpkin seeds, flaxseeds and chia provide an excellent source of vitamins and minerals, as well as anti-inflammatory Omega 3s. It is only naturally sweetened with bananas and dates and is full of fibre, protein (14g to be exact) and complex carbs for slow release energy. Topping it off with a rainbow of brightly coloured fruits seriously ups your disease-fighting game as it provides a ton of antioxidants and almost a third of my daily Vitamin C requirements.

I automatically become the favourite person in our house on a day that I make this. The kids feel like it’s an indulgent treat, as I sit quietly smug in the corner, safe in the knowledge that it is actually jam packed full of nutrient dense ingredients that will start the day off right.

I experimented with adding a plum/berry chia jam as a filling underneath the yogurt and it worked perfectly. However this step is optional if you’re short on time — I just happened to have some left over in the freezer and it would have been a crime against deliciousness not to actually use it.

NOTE: I tend to make the base the day before (and store it in an airtight container) to save precious time in the morning. So all that is left to do is assemble the pizza and create your masterpiece!


For the base:

· 70g Buckwheat Flakes (Gluten-Free Oats or Quinoa Flakes also work well here)
· 80g Wholegrain Flour of your choice (I used Quinoa Flour, but Oat, Spelt or Buckwheat work equally well)
· 15g Pumpkin Seeds
· 30g Flaxseed
· 4 pitted Medjool Dates
· 50g Protein Powder (I use ‘That Protein’ Pumpkin Seed Protein Powder With Chia Seeds)
· 150g Yogurt of your choice (use Greek or Skyr to up the protein content, or use coconut yogurt if vegan)
· 1½ Banana

Optional Chia Jam For the middle:

· 200g Fruit of your choice
· 4 tbsp Chia Seeds
· Optional — Coconut Sugar to taste if the fruit is tart
· Water to cover

For the topping

· ½ cup Yogurt of your choice
· Fruit of your choice


· Pre-heat fan oven to 180 degrees.
· Quick soak the pitted dates in boiling water for 5 minutes to soften
· Place the bananas, flaxseeds, flour, dates and protein powder in a high speed blender and blitz until the dates are well mixed.
· Transfer that mixture into a bowl and add the oats, pumpkin seeds and the yogurt.
· Mix well — I use my hands, but be warned it’s very sticky!
· Grease a springform baking tin, and carefully spread the mixture until the base is totally covered.
· Bake for 40–50 minutes or until golden brown where the edges are starting to get crispy.
· While the base is cooking, make the jam as follows — Wash and chop the fruit.
· Place all of the ingredients in a saucepan and just cover with water (how much depends on the size of the pan).
· Simmer on a low heat for 10–20 mins or until the fruit is very soft (berries will need less time, rhubarb, apples and plums will need more time). You might need to add a tbsp more water every now and again if it gets too dry.
· Mash to desired consistency.
· Once cooled, store in an airtight glass jar in the fridge for up to 2 weeks.
· Once the pizza base has cooled, spread with the chia jam, yogurt and decorate with the fruit and enjoy the naughtiness of having pizza for breakfast!

Calories — 281
Carbohydrates — 45g
Fat — 6g
Protein — 14g
Fibre — 9g
Vitamin C — 31%
Calcium — 11%
Iron — 6%