Recipe Directions

1. To make the crust, process the buckwheat, tomatoes, avocado, onion, and sea salt until smooth. Remove to a bowl and add the flax meal.

2. Spread on two teflex sheets until about 1/8-1/4 inch thick.

3. Score into slices and dehydrate for 3 hours. Flip the slices, turn heat to 95 Fahrenheit and dehydrate about another 10 hours.

4. Create the sauce by blending together tomatoes, oregano, garlic, and basil with just enough soak water to make a thick sauce.

5. Make the sausage by processing the walnuts till chopped. Add dates, fennel, basil, oregano, salt, and peppers and process until it comes together but still has texture.

6. To make the mozzarella, blend together the almonds, tahini, lemon, and nama shoyu until smooth. Let sit in the fridge overnight.

7. Make the pizza with first the crust, then tomato sauce, mozzarella, sausage, chopped onion, and finally with chopped green pepper.

8. Dehydrate at 110 Fahrenheit for about an hour or until warm.

Poemomm's Thoughts

By poemomm

This reminded me so 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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2 votes
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Yeah, the sausage is a bit sweet - must be a central PA thing. But like you said, that's why I didn't add sweetener for the sauce. *g*

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I tried this recipe, it was great. I didn't use almonds for the cheese as they are hard to find raw lately, I used sunflower seeds and it didn't work great. I would try it again with a different cheese recipe. The crust was great, no questions there. The sausage was a little sweet but I didn't put any sweeteners in the sauce so it balanced out nicely. It was a great movie-night kinda meal, like we used to always have. Made Matt a very happy piggy.

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The crust is the best pizza crust I've tasted! I modified the sausage by soaking the walnuts and adding a tiny bit of oil and a little bit of Nama Shoyu. I would prefer not to use the Nama Shoyu but wanted to add a liquid and couldn't figure out what else to do. It was good and the sausage clumped together nicely and had a nice Italian sausage taste. However, it was a little bit too sweet so next time I may cut down on the dates some. The cheese didn't work for me so I dehydrating it to make a salad topping and made a batch of Zoe's Cheese with Spring Onions to use instead. I modified the sauce by adding more herbs, a date, a dash of olive oil, and a tomato. Definitely a keeper!

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Poemomm,

WOW!!!!!!!!!!! What a response. Thanks for that terrific timing. THis recipe is my weekend adventure. I visited "Juliano's" in L.A. and they place their pizza in the dehydrator in a glass dish for a warm deep dish version. I'm sure this will be delicious that way as well.

Cheers

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listed and edited!

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It looks great but I agree with simplylife is there anyway you could list the ingredients per item. Thank you

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This recipe looks and sounds so yummy I'm ready to dive in. I'm wondering if you would be knid enough to list the ingredients per item. It's a bit tricky to follow. Thanks

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whew...good to know!

My kiddos lurved this pizza - it packs really well for school, and looks attractive enough for them not to be 'embarrassed' to eat it (*eye roll*) They've asked for it twice again.

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im fairly sure thats only if you sprout it long enough to get greens. its fine to have just the little nubby tail! i sprout buckwheat allll the time and never have any problems.

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Sprouted buckwheat isn't that much of a big deal unless it is grown into grass and then eaten (or juiced) in large quantities, to my knowledge. So I wouldn't worry so much. That pizza looks gorgeous, my husband informed me I'm going to be making this soon. :c)

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crust sounds amazing.... the buckwheat story does not ring a bell for me - i love buckwheat and nothing happens as discribed above

~thank you!

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from what I understand, there's a significant amount of research that shows that buckwheat, once sprouted, can cause toxic effects. (I'm quoting one from http://www.gillesarbour.com/buckwheatArticle.php):" The surprising answer is a clear and unequivocal YES. Due to the growing popularity of sprouts in general, and a widespread ignorance as to the toxic dangers posed by buckwheat greens specifically, many people are today suffering unnecessarily. In this article I will describe the toxic effects of ingesting buckwheat greens, and I will answer the question of why they are toxic to humans. I will also provide a brief synopsis of what is currently known about this painful phenomenon. And finally, I will recount my own anecdotal experience with buckwheat greens.

The basic problem with buckwheat greens is that they contain fagopyrin, a naturally occurring substance in the buckwheat plant. When ingested in sufficient quantity, fagopyrin is known to cause the skin of animals and people to become phototoxic, which is to say hypersensitive to sunlight. This condition, specifically known as fagopyrism, occurs when the ingested fagopyrin accumulates under the skin and is subsequently activated by sunlight, resulting in a toxic reaction within the skin. Typically, exposed areas of skin turn pink or red within minutes, and a strong burning sensation accompanies the reaction. Within a few hours the exposed areas usually appear to return to normal, however continue to remain ultra-sensitive to cold water, hot water and to friction. This sensitivity can last for days.

In addition to the burning sensation, people suffering from fagopyrism often complain of feeling a numb, fuzzy, buzzing impression when they scratch or inadvertently hit their hands on something. Sufferers also report that their hands feel painfully cold when placed in cold water or when in contact with a cold object, even if only for a few seconds. Some have had numbing, itching and tickling on the face, nose and ears after sun exposure causing a desire to scratch the skin, thus worsening the condition. The eyes may also become hypersensitive to light. If a large enough portion of the skin is exposed, one may experience dizziness. If a person is forced to remain in the sun for a long period of time, the skin may swell up and remain abnormal for up to several days.

Fagopyrin is not activated by ultraviolet light but reacts to a different portion of the sunlight spectrum. Therefore, the normal application of sunscreen offers no protection at all. Glass, which filters out ultraviolet rays, does not however filter out the reactive range relative to fagopyrin. This means that sunlight coming through home or car windows also causes a phototoxic reaction.

Unlike the shoots of the buckwheat plant, buckwheat groats, or seeds, are not generally problematic because they contain only trace quantities of fagopyrin. Buckwheat groats are commonly sold as kasha or are ground into buckwheat flour, which is used to make soba noodles and buckwheat pancakes. These foods have long been used as staples in many cultures and appear to be perfectly safe. The danger lies not in the grains, but in the mature green buckwheat plants that some animals may ingest, and in the young green shoots, which increasing numbers of health-conscious individuals are consuming. These foods contain large quantities of toxic fagopyrin. "

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Do you mind sharing what toxicity scare you are talking about? I soak and sprout my buckwheat to make buckwheaties, so would love to know if I shouldn't spout them.

Thank you!

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I only ever soak my buckwheat for 15 minutes to a half hour, then rinse it till the water runs clear. I learned to do that from Cousens' book. I find if I soak it longer, it spoils - the toxicity thing with the sprouts scares me, so I NEVER sprout it.

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how long did you soak the buckwheat? did you sprout it?

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this looks amazing!

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hmmm.. Sounds good and looks good. I try it this week! great picture!

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