Pizza Crust will keep in the refrigerator for several weeks so you may want to double the recipe to make enough to store. This makes it easy to pull together a quick dinner. Simply top with your favorite sauce and veggies. The marinara sauce makes a wonderful pizza sauce.
A high-speed blender works best for this batter but a food processor could be used if necessary.
Begin by grinding 1/2 cup sprouted and dehydrated buckwheat and one cup flax meal in a high-speed blender or coffee grinder. Set aside.
Place in high-speed blender the following ingredients and blend until smooth:
- 2 cups chopped celery
- 1 cup chopped red bell pepper
- 1/2 teaspoon salt
- 1 cup water
- 1 tablespoon italian seasoning
Add ground buckwheat and flax and blend to mix well.
Pour on a teflex lined dehydrator sheet and spread it out evenly to a thickness of about 1/4 inch. Dehydrate for 8-10 hours at 110° F. Flip crust over and remove reflex
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My 1st attempt at the pizza crust was a flop. I did not remember to remove the teflex so I was flipping for days. I will try this recipe again. My marinara sauce and cheese came out great! Can you give me some suggestions of the pizza toppings that you would use? I want to assure great results at my next attempt.
Keonka I am glad you wont let a flop stop you. Being willing to try again is key.
You can top your pizza with many of the same things you would use on a cooked pizza. Chopped onions, bell peppers, mushrooms, olives, as well as avocado, broccoli, and sprouts. Check out the sage burger recipe for a great sausage you can use too.