This is my favourite 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.
Found in:

Recipe Directions

Process the buckwheat, tomatoes, avocado, onion, and sea salt until smooth.

Remove to a bowl and add the flaxmeal. Spread on two Teflexx sheets until about 1/8-1/4 inch thick. Score into slices and dehydrate for 3 hours. Flip the slices, turn heat to 95 degrees and dehydrate about another 10 hours.

Poemomm's Thoughts

This is my favourite 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.

Print This Recipe (PDF)

Click the button below to download the printable PDF.

Comments

Top voted

All

0 votes
+
Vote up!
-
Vote down!

poemomm - How long do you soak the buckwheat? Also is it necessary to include avocado or could one omit that?

0 votes
+
Vote up!
-
Vote down!

about 105 degrees F

0 votes
+
Vote up!
-
Vote down!

What is your dehydrator setting for the first 3 hours?

0 votes
+
Vote up!
-
Vote down!

yes one cup. yes same thing.

0 votes
+
Vote up!
-
Vote down!

And also...flaxmeal...hm...is it the same thing as ground flaxseed?

0 votes
+
Vote up!
-
Vote down!

So...one cup buckwheat flour, then ??

0 votes
+
Vote up!
-
Vote down!

depends on the company.

0 votes
+
Vote up!
-
Vote down!

Is the buckwheat flour raw? or did they steam or roast the buckwheat?

0 votes
+
Vote up!
-
Vote down!

I'd use buckwheat flour, if it were ground in a stone-mill. My understanding is that the steel-mills produce enough heat to deactivate the flour. Bob's Red Mill is a good company for obtaining viable flours.

0 votes
+
Vote up!
-
Vote down!

Could you use buckwheat flour or do you need to use buckwheat groats?

Leave a Comment