Raw Pizza Crust

This raw pizza crust recipe is simple and delicious. I topped it with this marinara sauce, wilted greens and my favourite almond cheese recipe. It’s the type of meal that you plan ahead for but you really don’t need a lot of time to assemble the recipes. It’s filling and easy to digest (no unseemly gas or uncomfortable bloating) – the kind of raw pizza that you’ve always dreamed of! If you aren’t too into the raw pizza crust check out this recipe for a cooked version. You could also use this recipe and bake it at a low temp (as low as your oven will go) for a couple of hours. Checking and flipping when one side is baked.

Raw Buckwheat Pizza Crust
Ingredients
  1. 4 cups sunflower seeds (soaked 6 hours if you forget no worries just put in a bit extra water into the mix)
  2. 3 cups buckwheat sprouted and raw (you can buy it like this)
  3. 1 cup fresh herbs (I used cilantro for this photo)
  4. 3 TBS lemon juice
  5. 1 tsp sea salt
  6. water (add in 1/4 cup at a time into the food processor)
Instructions
  1. Place half of the ingredients in the food processor with the ‘s’ blade. Process until forms a dough (some texture is desirable) add water 1/4 cup at a time until the mixture seems a little damp but not wet. Remove and add in the rest of the ingredients and do the same. By splitting the recipe in half you get a better combination in the food processor.
  2. Use a rolling pin to roll out dough (I didn’t have a proper rolling pin so I used a symmetrical water glass instead) until 1/4″ thick.
  3. I find it easiest to roll out the dough on the silpat baking sheets/ teflex sheets (these work much better than parchment paper) then use the lid of a small cooking pot as the ‘cookie cutter’. Press the lid down and then scrape along the sides of the lid to remove the excess dough. I then peeled the silpat mat off the pizza crust and placed the crust on another sheet. If you want the crust to look rustic just roll it out and cut it into what ever shape you like with a knife.
  4. Place on dehydrator racks
  5. Dehydrate at 115 for 2 hours flip and remove silpat sheets and place crust on wire racks and dehydrate until it reaches your desired constancy. I left it for another 3 hours and it was crunchy but still pliable.
  6. Just before serving top with marinara, pesto, almond cheese, wilted greens, and olives.
Feed Life http://feedlife.ca/

Ask a Question