- Preparation time
- 480 mins
- Cooking time
- 120 mins
- Difficulty
- moderate
- Serves
- 4 people
- Meal course
- Any Meal
- Posted by
- Posted on
- November 11, 2017
- 2 cup
- Buckwheat, Soaked
- 1 cup
- Almond Flour
- 1/2 cup
- Zucchini
- 1/4 cup
- Flax Seed
- 1/8 cup
- Scallions
- 1 tbsp
- Nutritional Yeast
- 1 tbsp
- Monk Fruit Sweetner
- 1 pinch
- himalayan salt
- 1 pinch
- Black pepper
- 3 whole
- tomatoes, Roma
- 1/2 cup
- Basil, Fresh
- 2 whole
- Garlic Cloves
- 1 whole
- Scallions
- 2 cup
- crimini mushrooms
- 2 tbsp
- Olive oil
- 1 tbsp
- Soy Sauce
- 1/4 cup
- Scallions
- 1 tbsp
- Herbs
A raw pizza with crispy crust, garlic basil tomato sauce, non-dairy cheese, and sauteed mushrooms. The crust is made with sprouted buckwheat, almond flour, flax seed and zucchini. Recreating your favorite dish with better ingredients is delightful and really fulfilling. Try it with walnut meat or Jack fruit to make it a meaty style Pizza.
wpurp-searchable-recipe]Pizza – – Buckwheat, almond flour, zucchini, flax seed, scallions,tomatoes, Mushrooms; ; ; ; – [/wpurp-searchable-recipe]
- CRUST
- Soak the buckwheat groats for up to 6 hours, rinse and drain.
- Optional- Continue to rinse and drain until little tails sprout.
- Add all the crust ingredients to a food processor and process until smooth.
- On a dehydrator sheet, smooth out the pizza crust about 1/4 inch thick.
- Dehydrate at 165 degrees for 30 minutes, turn down heat to 115 degrees until the crust is crispy. Takes about 2-4 hours.
- SAUCE
- Cut the tomatoes 1/4 inch thick.
- Add fresh herbs, garlic, and onion on top of tomatoes.
- Dehydrate with crust for about 1-2 hours.
- MUSHROOMS
- Mix all the mushroom ingredients together and lay out onto a dehydrator sheet.
- Dehydrate with tomatoes and crust for about 1 hour.
- Add your favorite Vegan Cheese the last 1 hour of the dehydration.
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