Raw Pizza Crust

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I came up with this raw pizza crust recipe, in a dream. When I woke, all of the rest of the toppings: tomato sauce, Macadamia Nut Cheese, Walnut Parmesan Cheese, and vegetable combo toppings, Hawaiian toppings started flowing out of me like magic.

This living pizza crust requires advanced preparation, 3 days before you want to enjoy it. Just soak the hulled buckwheat groats 24 hours, sprout them 24 hours and then create the crust and dehydrate around 20 to 24 hours.

This crust will last 4 weeks and will fill around 3 to 4, 14X14 inch dehydrator sheets. I like to create mini pizza by dividing the 14X14 sheets into 4, making around 16, 7inch mini pizza perfect for personal pizzas.

Have fun creating all sorts of shapes and pizza sizes. I like to go to the local pizza parlor and get a few new unused pizza boxes and take raw pizzas in pizza boxes to raw pot lucks. Everyone goes crazy and loves each morsel including the whole idea of pizza delivered.

Raw Pizza Crust Recipe

• 5 1⁄2 cups sprouted buckwheat (soak 3 cups dry buckwheat for 24 hours, sprout 24 hours)
• 1 date
• 1⁄2 cup basil
• 1 cup cherry tomatoes or chopped roma tomatoes
• 1⁄4 cup onion
• 1⁄2 orange juiced
• 2 cups ground flax seeds (about 1 1⁄2 cups whole seeds)
• 1 tea salt
• 1 celery stick
• 1 carrot
• 2 garlic clove
• sprinkle with ital seasoning
Mix all veggies in a food processor first, then add buckwheat 1 to 2 cups at a time. Last slowly add ground flax 1⁄2 cup at a time. Blend well. With olive oil on your hands or put on latex (latex-free) gloves and oil and press dough into a dehydrator with the solid sheet (Tefflex sheets), score into desired shape. I like to divide them into 7x7 squares. Dehydrate until dry on top flip over, peel off Tefflex sheets and dry until hard around 12 to 24 hours.

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