Another great looking one from Russell - OMG
Pesto & Caramelised Onion Pizza
From Issue 11 of News From The kitchen
For the base
500g (approx 3c) buckwheat, sprouted for a few days until it has a small tail
2 avocados or 1/2c almond butter
1/4c olive oil
1/4c fresh basil
3T Italian seasoning
1/2c sun-dried tomatoes
3T lemon juice
1/2t salt
3 medium tomatoes
Grind all ingredients in a food processor until you have a paste consistency.
Spread onto a Paraflexx sheet in a circle and dehydrate for a few hours or until you are able to turn it upside down onto another dehydrator tray and peel off the plastic Paraflexx sheet.
Dehydrate for another 8 to 10 hours or until base is dry enough to hold together.
For the caramelised onions
5 large onions, sliced thinly (use a mandoline if you have one)
1c soft dates
3T tamari
2T olive oil
1/4c water
Blend all ingredients except the onions in a high-speed blender, until smooth.
In a bowl, hand-mix the date mixture with the onions until they are thoroughly covered.
Dehydrate on a Paraflexx sheet for 2 to 3 hours, so they soften and take on a cooked appearance.
For the pesto
2c basil
1/4c pine nuts
1T olive oil
1/4t salt
2t lemon juice
Pulse all ingredients in a food processor until broken down, but leaving some texture to the finished pesto.
For the tomato sauce
10 basil leaves
1c sun-dried tomatoes
1c tomatoes
2t lemon juice
1/4 of a medium onion
1 soft date
Blend all ingredients in a high-power blender until smooth.
For the cheese
1c macadamias
1 1/2T lemon juice
1/4t salt
1/4c water
1T nutritional yeast
Grind all ingredients in a food processor until you have a fluffy consistency.
To serve, spread the tomato sauce onto the base then sprinkle the pesto, macadamia cheese and caramelised onions evenly to produce a beautiful layered and textured pizza.
) The way I go about it, I rinse the buckwheat really well a few times, then let it soak overnight. In the morning, I give it another very thorough rinse and it's ready to be used.
You should definitely make it!
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