Recipe Directions

Make the crust: 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.
Meanwhile, make the pizza sauce: Blend together tomatoes, oregano, garlic, and basil with just enough soakwater to make a thick sauce.
Make the sausage: Process the walnuts till chopped. Add dates, fennel, basil, oregano, salt and peppers and process until it comes together but still has texture.
Make the mozzarella: Blend together the almonds, tahini, lemon, and nama shoyu until smooth. Let sit in the fridge overnight.
To make the pizzas: Assesmble: Crust, then: Tomato Sauce; Mozzarella; Sausage; Chopped onion; Chopped green pepper.
Dehydrate at 110 degrees for about an hour or until warm.

Poemomm's Thoughts

This reminded me sooooooo much of the fully loaded pizza I ate as a kid – years ago we quit eating pork, but this sausage really tastes like the real deal! You could feel free to use some raw-cured olives for a more complete taste, but I didn’t think it needed any:

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Oh! This is SOOOOOO good! I made the crust (not quite done but I couldn't wait) and the sausage, and made a different cheese recipe. The sausage is really good! I think it will be even better when the crust is fully dehydrated. I didn't even put sauce on it, I just threw some "cheese" and sausage with some julienned red peppers. So good!!! Did I say this is SO GOOD???
Thanks poemom!

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I have the crust in the dehydrator right now. I had to improvise a bit as I didn't have much onion on hand. So I added a few chunks of zucchini and some dried onion. It smells great and seems to have good texture so far. I'm going to make up the sausage in a minute and then I think I'll try another cheese recipe I have been wanting to try. I might even have time to make the pepperoni today too! I'm on a roll!

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poemomm you are one of the most creative raw foodists! All of your recipes look and sound so great. I saved so many of them in my 'recipe box' that I might need to draw up a list of contents! Thank You For Sharing! :) :) :) :) :)

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How long does this take to cook including prep time?

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I made this for the first time today and it was great! It taste like sausage pizza!

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Don't know why the text above got the lines through it. PS -- I thought the mix of sweet and pungent in the sausage was jsut perfect -- i followed the spice suggestions in the recipe to the letter and was very happy with the results.

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This was the first raw pizza I ever made, after looking over tons of recipes. I may never try the others - this came out fabulous and way exceeded my expectations! (Even despite my screwing up the recipe and adding the soaked almonds to the crust by mistake.Kind of a dry crust, but it tastes just fine.) I had a slice this morning and actually felt guilty for a moment -- it tasted just like one of my old SAD craves, a slice of cold sausage pizza for breakfast. How cool is that! Trying this recipe -- by far the most complex I"ve attempted -- realy encourages me to branch out and keep experimenting. Thanks, genius Poemomm, for inventing and sharing this. I'll be trying your other recipes, for sure.

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wow--I just made stuffed mushrooms with the sausage---SO GOOD!

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OMG...this pizza is absolutely AMAZING! A definite hit in my house! THANKS!

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yum!
Yes, you're close: I do mine at 110 degrees for the first three hours. Sorry! *headpalm*

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tambra, you are correct, it does not say the temp for the first 3 hours. probably 115 or so, i would guess, but it's not my recipe.
poemomm, tonight i may make this. the rust is dehydrating now, although it's a little different, kind of a cross between this recipe and the onion bread. am going to make some approximation of sausage, tomato sauce and cream cheese, maybe crush up some greens & eat it for dinner.
YUM YUM YUM!

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DivineMissEm, you can purchase buckwheat online from sproutpeople.com. Also, I have made this pizza using Even Better Onion Bread with still fabulous results.

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wow, this sounds really good. I like that there are no cashews since many people are sensitive to them.

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Sorry about that, I'm new to the site.
Nobody else has asked this, so I must be missing something. What temperature am I supposed to dehydrate the crust at for the first 3 hours? I see to turn it to 95 after that, but after reading it three times I still can't figure it out. Granted, it's very early for me and I went to bed late. :>)
Thanks.

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I'm very new to the raw food lifestyle. Lately, I've been having the strongest cravings for pizza and decided to use the recipe from Alissa Cohen's book. After I had already assembled my pizza using Alissa's recipe, I came across your recipe, which sounds absolutely delicious. Wish I had come across it sooner. The pizza (from A. Cohen's boodk) was good, not quite what I was expecting though. I guess I just have to retrain my tastebuds. Anyway, I decided to use your sausage recipe and add it to my pizza. I didn't have everything your sausage recipe calls for so I had to make a few modifications, but it still came out soooo delicious, the sausage that is. I used pecans instead of walnuts and regular dates instead of Medjool dates. I also ran out of crushed red pepper so I just added an extra dash of cayenne. I then topped the pizza with fresh basil. Next time I'll use your entire pizza recipe. I love the simplicity of it and it sounds like the flavor will be absolutely divine. I think next time I may add a dash of sage to my sausage too. Thanks for sharing!!!

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could be you didn't process it long enough, too.. You know how it starts off crumbly and then balls up with nut and or date recipes? This happens here, too. Dehydrating it will make it more crumbly, though. But soaking the walnuts might be a fab idea!

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I made the sausage tonight, and it didn't stick together very well. I'll try Pam's idea for soaking the walnuts next time. I left out the ground red pepper, and I added a little bit of garlic. I may also try dehydrating it a little?

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You can also try the pepperoni on my recipe page. I'll be posting a recipe for bacon, too, lol

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Buckwheat groats are the kind to sprout; they are out of the shell, & it is said that they only have traces of fagopyrin. When you are growing buckwheat greens/lettuce, you use the buckwheat that is still in the shell. This sausage could be what makes or breaks my son being able to eat more raw & stop asking for meat all the time; I'll let you know! Thanks for the recipe.

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Ohh man this was incredible! thank you so much, I could eat this everyday!

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holy jeebus I want this so badly! I haven´t been able to find buckwheat yet so this recipe shall sit in my recipe box tantalizing me periodically until I am finally able to make it!

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I made this pizza for my niece and myself, and it was really, really good! It really tastes like sausage pizza. Thank you for the recipe. Keep posting!

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I too used too much sweet in the sausage. I did not make the pizza, but we are having the sausage with spaghetti.

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I love this pizza with modifications to the cheese and sauce. Last time I made it, I also crushed the fennel seed some to bring out the sausage flavor in the recipe. It's funny that I never cared much for sausage and pepper pizza in the cooked state, but this is really good. I completely overdosed on it in December but I'm ready for more. The other day when I had a pizza craving, I thought about this raw pizza!

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Wow, this is without a doubt the best raw pizza we have made! I was actually hesitant to make this since all of the other raw pizzas we've tried have kind of flopped,but this is excellent. I just added a bit of extra Sea Salt since my family likes salt.:) Thanks for posting!

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