Upper crust

Try chef Greg Arnold's personal recipe for gluten-free chia-crust pizza.

Banish all associations with '80s commercials; pre-Columbian chia seeds are making a serious comeback. Read about the superfood's benefits and try this personal recipe from chef Greg Arnold of Sage Organics Bistro in Los Angeles.

Chia Seed Mediterranean Flatbread Pizza

2 Tbsp. chia seeds
½ c. cooked quinoa
1 c. gluten-free flour
½ tsp. dry active yeast, dissolved in 1½ c. warm water
Pink Himalayan crystal salt
Extra virgin olive oil

Soak chia in water for 10 minutes or until seeds become soft and gelatinous. Drain. Combine all ingredients in mixing bowl and work into a ball. Kneed by hand until smooth. Place dough back in bowl, cover and let rise for 1 hour.

3 cloves garlic
½ c. toasted pepitas
2 c. fresh basil
6 leaves lemonmint
Salt and lemon juice to taste
Extra virgin olive oil

In food processor puree garlic and petitas. Add basil, mint, salt and lemon juice. Slowly drizzle in olive oil while blending.

Garlic Aioli
½ c. Veganaise
garlic powder
lemon zest

Add a pinch of last four ingredients to Veganaise; stir.

Heirloom tomato
Yellow zucchini
Artichoke hearts
Sun-dried tomato
Kalamata olives
Pine nuts

Assemble pizza: Heat oven to 400 degrees F. Roll out dough on a well-floured countertop. Cover with pesto. Drizzle garlic aioli; add toppings. Bake for 15 to 20 minutes. Serve immediately.