
Raw Pizza
Crust:
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1 cup buckwheat, sprouted
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1/4 cup olive oil
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1/2 cup sunflower seeds, soaked and drained
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2 medium zucchini
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1 teaspoon Italian spices
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15 black olives
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1/2 c ground psyllium
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1/2 c ground flax
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1 Teaspoon asafetida
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1/4 c water if needed
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1 Tablespoon apple vinegar
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1 Tablespoon dried mixed herbs
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salt to taste
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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.
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Place all the ingredients in the food processor and pulse until well blended.
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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:
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2 tablespoons olive oil
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2 tablespoons coconut amino
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1 tablespoons agave nectar
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1 cup onions, sliced thin
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Place onions in glass container.
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Whisk together, olive oil, Coconut amino and agave nectar.
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Place in refrigerator for at least 4 hours to marinate.
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Remove mixture, drain. Place on non-stick dehydrator sheets and dehydrate at 115 for 4-5 hours.
Cashew Cheese
Assembly
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Place crust on plate. Spread a layer of the marinara sauce, then a layer of garden pesto, some of the cashew cheese, and onions
Enjoy!