Sunday, September 21, 2014
Buckwheat Seed Pizza Crust
1 cup buckwheat, soaked for at least 1 hour, rinsed and drained
1/2 cup sunflower seeds, soaked for at least 1 hour, rinsed and drained
1/2 cup pumpkin seeds, soaked for at least 1 hour, rinsed and drained
3 TBS ground flax seed
2-3 TBS fresh herbs (parsley, basil, oregano, thyme...) If using dried 2-3 teaspoons
1 TBS lemon juice
1/4 tsp salt
1/4 tsp black pepper
1 TBS nama shoyu or liquid aminos (Braggs or coconut)
Place all the ingredients in a food processor until it is a unified batter.
Scoop batter onto teflex lined dehydrator sheets into 8 equal portions Flatten dough into 4-inch circles. Dehydrate at 110 for 15-18 hours, flipping midway through and placing on the dehydrator screen.
We serve using the pesto from http://heal-thy-self-cb.blogspot.com/2014/08/pesto-sauce.html as our sauce. The topping we use is cherry/grape tomatoes and marinated Shiitake mushrooms from http://heal-thy-self-cb.blogspot.com/2014/08/raw-marinated-shiitake-mushroom-salad.html .