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.

Recipe Directions

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 Fahrenheit and dehydrate about another 10 hours.

Poemomm's Thoughts

By 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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Comments

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

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yes one cup. yes same thing.

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What is your dehydrator setting for the first 3 hours?

All

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

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about 105 degrees F

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What is your dehydrator setting for the first 3 hours?

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yes one cup. yes same thing.

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

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

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depends on the company.

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

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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.

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

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