Recipe Directions
1. To make the base, process the buckwheat, celery, garlic, and bananas together in a food processor. Spread out onto a dehydrator tray until 2 centimeters thick.
2. Slice tomatoes thinly and press into the base. Dehydrate for about a day until solid, but not too crispy.
3. Make the topping with 3 cups of dehydrated tomatoes (or use sun dried). Blend in food processor with 1/4 cup onion, one ripe tomato, 2 teaspoons of lemon juice, 3 dates (soaked if not fresh) and a teaspoon of salt until it is a deep red color and everything is smooth. It takes a while to do it thoroughly. You may need a touch of water to get it smooth.
4. Spread this on the pizza crust after it is dehydrated.
5. Cut up the peppers, mushrooms, and red onion. Sprinkle all over a dehydrator tray and dehydrate for a few hours until the veggies have softened.
6. Make the cheese by processing the corn and the pine nuts with the olive oil until it is really creamy. Add salt to taste.
7. Spread it over a dehydrator tray. While you’re drying everything else, dehydrate it for about 6 hours or until it has gone golden and a little hard on one side. Just do one side.
8. Once the crust, cheese, and veggies are dehydrated, you can assemble the pizza. Do this just as you are about to eat it. Spread the tomato sauce on the pizza, then the veggies, and then the cheese softest side down.
Zoe's Thoughts
By Zoe This is adapted from Detox Delights by Shazzie.
It is very reminiscent of cooked pizza and really helps to squash bready, carby junk food cravings.
This is worth the effort. Make double the recipe. You will want to eat more of it. I always make two at once.
The photo is kindly donated by the wonderful Mygreenmojo, it looks great. Thank you!
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Comments
Top voted
rawstiles
Jul 13, 2009
I can not find raw pine nuts at any store around me, including whole foods and two other health stores. Any suggestions? Thanks!
vigilant20
Mar 27, 2011
vigilant20's Review
Shazzies Pizza
I finally got to taste this tonight and thought it was just all right. The flavors didn't seem to blend particularly well. And the days of preparation for this seemed excessive. I also got a bit screwed up following the recipe because the steps are out of order.
marmra1028
Jan 14, 2011
When you dehydrate the crust, do you flip it in the middle?
All
ambiguous
Oct 08, 2011
ambiguous's Review
Shazzies Pizza
I like to use the cheese recipe from this pizza recipe for my pizza. After my bf expressed his preference for a thin crust, I started using a flax cracker or tortilla recipe for the crust--it's much easier and holds together better than the crust here. I just dry the cracker/tortilla until pretty dry on both sides, and put on the sauce and cheese and dehydrate all of it together; it works pretty well. And I skip the dates in the sauce. Blech.
vigilant20
Mar 27, 2011
vigilant20's Review
Shazzies Pizza
I finally got to taste this tonight and thought it was just all right. The flavors didn't seem to blend particularly well. And the days of preparation for this seemed excessive. I also got a bit screwed up following the recipe because the steps are out of order.
marmra1028
Jan 14, 2011
When you dehydrate the crust, do you flip it in the middle?
angie207
Jul 17, 2010
Yum! I have started doing much simpler and no gourmet recipes, but this picture is changing my plan for a weekend day soon :)
Bubbbles
Jul 14, 2010
in Australia our major grocery stores sell pine nuts... but maybe you could do an internet google search to find them if you cant other ways... Just a thought...
Zoe
Jun 28, 2010
Alfalfa won't work!! Just buckwheat for this one I think. Buckwheat makes it so authentic and warming. It's easy to find over here(uk) and cheap!
ltrank
May 14, 2010
Hey mygreenmojo,
Your picture is fabulous - yummy - and motivational. I can't wait to try this recipe. I hope it turns out like yours.
bailaMariposa
Apr 07, 2010
Can I use Alfalfa sprouts instead of buckwheat?
mygreenmojo
Dec 24, 2009
Hey Zoe, when I made this I took a picture of it and it the picture looks just as delicious as it tastes! If you want, you can put it up here. Soooo good! =)
Here's the link:
http://i25.photobucket.com/albums/c71/mygreenmojo/IMG_2513.jpg
zhanna8
Dec 19, 2009
raw backwheat is much later color...
recipe sounds wounderfull even very involved
thank you for sharing and hope to try it one day
coconut dream
Oct 13, 2009
How can you tell if buckwheat is raw?
leafekat
Sep 18, 2009
We just tried to take the crust off of the dehydrator sheet and it stuck. It broke apart. Does anyone have any sugestions? Should we use a bit of olive oil?
writeeternity
Aug 15, 2009
Hi Zoe. This sounds fabulous! I'd love to see a picture. I'm going to try it as soon as possible. This is the best pizza recipe I've seen yet- particularily from a technical standpoint.
rawstiles
Jul 29, 2009
Thanks Zoe! Do you not use raw pine nuts or they just harder to find? I did make this once, but it didn't come out great. My daughter liked it, but the rest of us didn't. Going to try again. thanks again.
Zoe
Jul 27, 2009
Sorry I didn't see your comments until now Rawstiles,
Instead of pine nuts you can try almonds, I did this once and it is OK but not as 'special' as the pine nuts. If you're not concerned about being 100% then maybe cashews or macadamias would be a good substitute - the nuts need to be as fatty and oily as pine nuts are you see.
When I do it separately the crust is dehydrated all on it's own, and I only add the tomato sauce when I have finished everything and am about to serve. This keeps it crispy.
Dehydrating the cheese, sauce, veggies and crust all separately is the best way, it takes less time too.
rawstiles
Jul 13, 2009
Zoe - let me get this right...when you do the separate layers, you make the crust w/tomatoes and then do you add the sauce to the crust while dehydrating the rest separately? sorry for so many questions, for the work and ingredients involved I so want this to come out right!
rawstiles
Jul 13, 2009
I can not find raw pine nuts at any store around me, including whole foods and two other health stores. Any suggestions? Thanks!
Zoe
Jul 06, 2009
I changed the method because if you dehydate everything together on separate trays it only takes maybe 12 hours to make the whole thing instead of double that! And this way the base stays crispy and doesn't go soggy.
Zoe
Jun 25, 2009
Another thing I do sometimes is to dehydrate the topping veggies on a separate sheet on their own, and spread the cheese on it's own dehydrator sheet aswell, so everything is dehydrated separately. Then when it's all done I assemble it. It makes it even better.
Zoe
Jun 25, 2009
Hi Kandace sorry I didn't see your comment/question til today, glad you made it and liked it!
I am vague about the dehydrating time because I never time it, I can't help but keep on checking every few hours, so I estimated about a day, morning till night.
I agree, more topping than I put on the recipe, is better.
kandace
Jun 23, 2009
I took my first batch out of the dehydrator tonight and we had pizza for dinner! I can't believe how satisfying this recipe is. One note: my crust became pretty crispy after about 8 hours. Next time, I'd add more mushrooms and other pizza toppings to the mix.
kandace
Jun 22, 2009
When you mention dehydrating for "about a day", do you mean 24 hours or, say morning till night? Thanks!
Pam
Jun 17, 2009
I made Shazzie's pizza before. It is very delicious and, yes, worth the trouble. Great transition food!
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