This delicious crust is a sort of a cross between the Pizza Crust featured in Cafe Gratitude's
I Am Grateful and my usual favorite
Veggie Herb Crust. A winner and definite new favorite! It served as the base for the
Tuscan Pizza we served at a
recent dinner we catered for.
Herb Pizza Crusts
Yields about 33 square crusts
4 cups soaked buckwheat
2 2/3 cups sunflower seeds, soaked
4 cups zucchini, peeled and roughly chopped
3/4 - 1 cup ground flax
1 1/4 cups water
1/4 cup + 1 tbs olive oil
1 tbs + 2 tsp Italian herbs
1 tbs + 1 tsp crushed garlic
1 tbs sea salt
Blend all ingredients in a food processor until smooth.
Spread batter about 1/4 " thick on 3 3/4 dehydrator trays covered with teflex sheets. Score into 9 squares per tray.
Dehydrate at 125 for 2-3 hours, then flip onto mesh and turn the temperature down to 110.
Dehydrate until dry.
Carmella's Note: Alternatively, you could also form the batter into small or large round crusts.
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