Pizza Crust

Pizza Crust and Sausage Crumbles in Dehydrator

Pizza Crust and Sausage Crumbles in Dehydrator

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


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2 Comments on “Pizza Crust

04/27/2013 at 9:20 am

My 1st attempt at the pizza crust was a flop. I did not remember to remove the teflex so I was flipping for days. I will try this recipe again. My marinara sauce and cheese came out great! Can you give me some suggestions of the pizza toppings that you would use? I want to assure great results at my next attempt.

Ama Opare
04/27/2013 at 9:44 am

Keonka I am glad you wont let a flop stop you. Being willing to try again is key.
You can top your pizza with many of the same things you would use on a cooked pizza. Chopped onions, bell peppers, mushrooms, olives, as well as avocado, broccoli, and sprouts. Check out the sage burger recipe for a great sausage you can use too.


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