Pizza crust with sprouted buckwheat can also be used to make a bread.
by Dimitris raw vegan Chef (from his book 220 raw recipes- A complete guide to raw enzymatic diet, secrets and lifestyle)
Tools needed: food processor, dehydrator, cake cutter
2 cups of sprouted buckwheat
½ cup of soaked flax seeds
½ cup young coconut flesh
2 spoon olive oil
2 minced garlic cloves
1 fresh onion cut into pieces
1 shredded carrot
2 tbsp chopped celery
1 tbsp tamari
Pinch of paprika
Pinch of ground black pepper
1 tsp black sesame seeds
Water if needed
Soak the wheat grains.
Rinse and strain 2-3 times a day and cover with a cloth to keep them in the dark.
When the grains get a sprouted tail they are ready (see grains sprouted chapter)
Peel and shred the carrot.
Keep aside the sesame. Put the rest of ingredients into a food processor and process until
the mixture is smooth.
Apply on a dehydrator sheet with the spatula or use a cake cutter to make a round shape 1
Sprinkle with sesame seeds.
Dehydrate for 10 hours and flip sides in between.
Serve as a pizza crust topped with nut cheese.
Keep refrigerated in air sealed bags.
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