I used to regularly sell out of these raw personal sized pizzas at the Banff Farmers Market! As requested, here is the recipe for a Raw Margarita Pizza and a Raw Hawaiian Pizza! This post focus’s entirely on the buckwheat sunflower crust. It takes a few days to make as the ingredients need to be sprouted and then dehydrated. This recipe makes about thirty 5 inch. pizza crusts or as pictured below, 2 larger 12 inch crusts and 8 of the smaller ones. They freeze well and are great to have on hand when you want to make a pizza in a hurry! Start your crusts now and then stay tuned for the topping recipes!
Equipment needed: food processor, dehydrator
- 4 cups of raw buckwheat
- 31/2 cups of raw sunflower seeds
- 1/2 cup of raw ground flax seeds (or ground chia seeds)
- 1 cup of finely grated carrot or zucchini
- 1 tbsp. himalayan salt
- 1 tsp. dried oregano
- 1 tsp. dried basil
Combine the raw buckwheat and sunflower seeds in a large bowl with plenty of room temperature water. Allow to soak overnight.
Rinse well before processing in a food processor with the ground flax or chia seeds and salt. I process the mixture in thirds just to make sure that it is well pureed. It should be thick and pasty without any discernible seeds.
With a spatula scoop the mixture into a large bowl and then with your hands mix in the grated carrot or zucchini and herbs.
Using an offset spatula, spread the mixture onto teflex dehydrator sheets into either 3 large crusts or 2 large and several smaller ones. Form a raised crust along the edge as go.
With the edge of your spatula superficially score the crust into 8 equal slices. (Take care not to cut all the way through to the teflex sheet)
Dehydrate the crusts on the teflex sheet at 117 degrees F. for 8-10 hours or until they are firm enough to lift off the sheet onto the mesh dehydrator screens. Dehydrate another 8-10 hours until thoroughly dried. Allow to cool completely before freezing or loading with pizza toppings.