Raw Pizza 

 

Crust:

• 1 cup buckwheat, sprouted

• 1/4 cup olive oil

• 1/2 cup sunflower seeds, soaked and  drained

• 2 medium zucchini

• 1 teaspoon Italian spices

• 15 black olives

• 1/2 c ground psyllium

• 1/2 c ground flax

• 1 Teaspoon asafetida

• 1/4 c water if needed

• 1 Tablespoon apple vinegar

• 1 Tablespoon dried mixed herbs

• salt to taste 

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1. Sprout buckwheat: Soak 1 cup buckwheat in water overnight. Drain (the water will be slimy so drain and rinse a couple of times).  Rinse 3 times a day until little tails sprout. Use when tails are the same length as the seed. This will take 1-2 days.

2. Place all the ingredients in the food processor and pulse until well blended.

3. Form into 6, 4-inch squares on a non-stick dehydrator sheet. Dehydrate at 140 for 45 minutes. Turn down heat to 115 and dehydrate until the tops are dry. Remove from non-stick sheet to screen and continue to dehydrate until mostly dry. You want these a little soft, not brittle.

 

Marinated Onions:

 

• 2 tablespoons olive oil

• 2 tablespoons coconut amino

• 1 tablespoons agave nectar

• ​1 cup onions, sliced thin

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1. Place onions  in glass container.

2. Whisk together, olive oil, Coconut amino and agave nectar.

3. Place in refrigerator for at least 4 hours to marinate.

4. Remove mixture, drain. Place on non-stick dehydrator sheets and dehydrate at 115 for 4-5 hours.

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Marinara Sauce

Garden Pesto

Cashew Cheese

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Assembly

 

1. Place crust on plate. Spread a layer of the marinara sauce, then a layer of garden pesto, some of the cashew cheese, and onions 

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Enjoy!