Buckwheat Seed Pizza Crust

We love this sprouted pizza crust. The recipe makes eight 4-inch crusts. The original recipe is from The Complete Idiot's Guide Eating Raw by M. Reinfeld, B. Rinaldi, and J. Murray page 212. We altered it by decreasing the copper from the sunflower seeds and adding more zinc through the pumpkin seeds.

Ingredients:
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)

Directions:.
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 .