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  • Yield

    4 crusts

  • Equipment

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Ingredients

1 1/2 cups buckwheat groats, soaked 6 hours, rinsing ever 30 minutes for the first 3 hours, sprouted 3 days, rinsing twice daily (dehydrate if storing)

1 cup chopped tomatoes pureed and strained 30 min

2 tbsp sunflower seed meal

2 tbsp extra virgin olive oil

1 tsp oregano

2 tbsp liquid aminos

2 tbsp minced fresh basil

1 tsp garlic

Recipe Directions

1. process

2. make 1/2 cm thick rounds

3. dehydrate until thouroughly dry

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