Banish all associations with '80s commercials; pre-Columbian chia seeds are making a serious comeback. Read about the <a href=/articles/2011/10/chia>superfood's benefits</a> and try this personal recipe from chef Greg Arnold of Sage Organics Bistro in Los Angeles.Chia Seed Mediterranean Flatbread PizzaDough 2 Tbsp. <a href=http://www.healthwarrior.com target=_blank>chia seeds </a>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 oilSoak 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.Pesto 3 cloves garlic ½ c. toasted pepitas 2 c. fresh basil 6 leaves lemonmint Salt and lemon juice to taste Extra virgin olive oilIn 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 salt pepper lemon zestAdd a pinch of last four ingredients to Veganaise; stir.Pizza Heirloom tomato Yellow zucchini Artichoke hearts Sun-dried tomato Kalamata olives Plums Rosemary Pine nutsAssemble 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.

Upper crust

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