- 2 cups sprouted buckwheat
- 1 cup soaked flax seeds
- 1 cup red bell pepper
- 1 carrot
- 1 celery stalk
- 1 clove garlic
- 1/8 tsp sea salt
Combine all ingredients in a food processor until well blended and smooth. Remove from processor and place on a Teflex sheet on top of a mesh dehydrator screen. Smooth crust into 1/4 inch thick circle. Make the edge on the circle a bit thicker, like a pizza crust would be. Dehydrate crust for 2 hours at 105 degrees, then flip off of Telfex sheet and onto mesh dehydrator screen and dehydrate for another couple of hours until firm but not hard or crispy.
Top with your favorite sauce (try the Pesto Light!) and veggies. Place back into dehydrator and dehydrate at 105 degrees for 6 - 10 hours depending on desired texture.
Source: Living on Live Food, Alissa Cohen
Comments