Buckwheat Tomato Crust
2 cups buckwheat, soaked
1 cup sunflower seeds
1/2 cup ground yellow flax seed
1/3 cup sun dried tomatoes, soaked
1/4 cup olive oil
3/4 cup tomato soak water
2 cloves garlic
1/2 cup chopped green onion
1 teaspoon himalayan salt
2 teaspoons agave
1Tbs dry or 1/4 cup fresh, packed basil
1 1/2 teaspoons tried oregano
In a food processor, grind the buckwheat, adding 1/4 cup of the 3/4 cup tomato soak water. Transfer to a bowl.
Grind the sunflower seeds. Add to the buckwheat along with the ground flax.
In a blender, combine all remaining ingredients until smooth.
Mix into the buckwheat/sunflower/flax.
Spread the mixture onto teflex sheets, creating rounds or squares. Score.
Dehydrate at 145F for 1 hour. Turn the temperature down to 115F and continue to dehydrate until you can flip the crusts over to the mesh screen. Dehydrate until dry.
I topped the pizza with cashew cheese, sun dried tomato/arugula pesto, marinated mushrooms, spinach, and tomato... covered it with more blobs of cheese and dehydrated them for a few hours.
Pesto: I wish I had written down the recipe, but it was made with: soaked, sun dried tomatoes, arugula, spinach, walnuts, garlic, olive oil, and himalayan salt.
Cheese: A mixture of cashews, water, lemon juice, garlic, nutritional yeast, and salt
Mushrooms: Sliced mushrooms and green onions, marinated in tamari, olive oil, lemon juice, and honey - dehydrated for a few hours.
Having crusts on hand makes it super easy to throw together a delicious pizza in minutes. You don't have to bother dehydrating it. For a 5 minute meal, mash some avocado on the crust for the cheese, layer sliced tomato, chopped spinach, and whatever other veggies you've got. For a quick splash of flavour without making a pesto, chop up some fresh basil and garlic - throw it on the pizza and drizzle a little olive oil on top.