YieldOne ten inch crust
1½ cup buckwheat groats, sprouted
¼ cup olive oil
.66 cup carrot pulp
.66 cup flax seeds, soaked
spices and herbs, to taste
Place the buckwheat in a mixing bowl, drizzle oil (olive is good) over them, add the flax seeds and carrot pulp. Mix with a large spoon. Then scoop the groats into a food processor or blender. With the blender, you may want to add a little liquid.
Coat a solid plastic dehydrator sheet with oil, and scoop 3 or 4 big scoops onto it – a mound about six inches in diameter. If the dough is sticky, use filtered water to moisten your hands.
Shape the dough into a rough square and flatten. Smooth the top and edges to form a ten inch square, checking the depth by inserting a knife. It should be the same depth as the edges, 1/4th to 1/2 inch.
Dehydrate at 99Â°F for about eight hours, until the crust is dry enough to transfer. Lift crust with a spatula and transfer to a mesh dehydrating rack for faster double-sided dehydrating. Dehydrate for another eight hours. When done, crust should be very dry.
Note: You could just use buckwheat, if you can’t sprout buckwheat groats, but it won’t be as good!
Raymond's ThoughtsBy Raymond
This recipe can be the foundation of whatever kind of pizza you’d like to make.
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