Pizza Crust will keep in the refrigerator for several weeks so you may want to double the recipe to make enough to store. This makes it easy to pull together a quick dinner. Simply top with your favorite sauce and veggies. The marinara sauce makes a wonderful pizza sauce.
A high-speed blender works best for this batter but a food processor could be used if necessary.
Begin by grinding 1/2 cup sprouted and dehydrated buckwheat and one cup flax meal in a high-speed blender or coffee grinder. Set aside.
Place in high-speed blender the following ingredients and blend until smooth:
- 2 cups chopped celery
- 1 cup chopped red bell pepper
- 1/2 teaspoon salt
- 1 cup water
- 1 tablespoon italian seasoning
Add ground buckwheat and flax and blend to mix well.
Pour on a teflex lined dehydrator sheet and spread it out evenly to a thickness of about 1/4 inch. Dehydrate for 8-10 hours at 110° F. Flip crust over and remove reflex