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
Top voted
kevin7197
May 10, 2010
What is your dehydrator setting for the first 3 hours?
poemomm
May 10, 2010
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.
poemomm
May 10, 2010
about 105 degrees F
All
Marstan
Aug 02, 2010
poemomm - How long do you soak the buckwheat? Also is it necessary to include avocado or could one omit that?
poemomm
May 10, 2010
about 105 degrees F
kevin7197
May 10, 2010
What is your dehydrator setting for the first 3 hours?
poemomm
May 10, 2010
yes one cup. yes same thing.
Anne
May 10, 2010
And also...flaxmeal...hm...is it the same thing as ground flaxseed?
Anne
May 10, 2010
So...one cup buckwheat flour, then ??
poemomm
May 10, 2010
depends on the company.
Chris S
May 10, 2010
Is the buckwheat flour raw? or did they steam or roast the buckwheat?
poemomm
May 10, 2010
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.
kminty3
May 10, 2010
Could you use buckwheat flour or do you need to use buckwheat groats?
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