YieldThis made 3 Teflex sheets
2 cups buckwheat groats (sprouted)
2 cups sunflower seeds (hulled, sprouted)
2 cups flax seeds (whole/soaked)
1 cup carrot
1 cup fermented nut or seed cheese
1 cup cauliflower pieces
½ cup cilantro
1 teaspoon oregano
2 tablespoons veggie mix (ie: bell peppers, onions, sun dried tomatoes,leeks, garlic,spinach)
Salt to taste
1. Homogonize all ingredients however you would normally do it. My Vitamixer kept overheating so I realized I needed to add rejuvelac (or just water) to get it to turn over. I think next time I might try to grind things up more before mixing them together.
2. I happen to have a dried veggie mix made up and that was why I used it. You could use anything really! The cheese is easy…grind any nut/seed into a powder. Add rejuvelac or water and some kind of acidophilus/probiotic, and make to your desired consistency. I usually go for yogurt like.
3. Put a cloth over it and let it sit at room temp until it is sour enough for your taste. Some folks just use the water and nut/seed and the wild yeasts in the air will cause it to culture and that is fine, too.
4. One cup of this cheese is blended into the batter, make sure you make more for the top! And for breakfast with some fruit…mmm. Anyhow, Spread and dehydrate until good and dry if you plan to store them at all. If you are going to scarf then they don’t have to be as dry. Top and rewarm if you want….Scarf away!
1Christine's ThoughtsBy 1Christine
I know there are a gazillion pizza crusts, but this one is unique IMO. \
It is a variation on the “Tree of Life” crust.
The key to me for the flavor is the cheese in the crust.
I used mac nut cheese because I had some when I went to make this!
The cheese should have a definite sour flavor to get the flavor right IMO, but I love sour!
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