Rating3.5/5 (from 2 ratings)3.5
1 cup buckwheat (soaked)
¾ cup sun-dried tomatoes (soaked)
1 teaspoon sea salt
1 cup flax meal
1. Process the buckwheat, tomatoes, avocado, onion, and sea salt until smooth.
2. Remove to a bowl and add the flax meal.
3. Spread on two Teflex sheets until about 1/8-1/4 inch thick. Score into slices and dehydrate for 3 hours.
4. Flip the slices, turn heat to 95 F and dehydrate about another 10 hours.
Poemomm's ThoughtsBy poemomm
This is my favorite pizza crust to make, since it doesn’t compete with the sauce and toppings and is mild.
I’ve placed it in its own recipe box, so it can be used as a base for other pizzas.
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