Oh ya! We like pizza! Usually, it’s Pretend Pizza, lovingly prepared for us by Mia out of sand, homemade playdough or mud. But sometimes we have the REAL thing… well, the raw veganic version. So, without further ado, here’s The Recipe:

Crust:
2 cups buckies (sprouted then dehydrated buckwheat; does work if you omit dehydration but the dough will turn out coarser)
Blend into a flour in your vitamix, then set aside in a mixing bowl

1 cup pumpkin seeds, blend into flour and add to the bowl with the ground buckwheat
1 1/2 large carrots
1/2 cup water
1 tsp cumin
sea salt to taste
Blend until smooth, then add to pumpkin seed and buckwheat mixture. Knead together.

Form/roll out dough into desired shape and thickness. We do this right on the paraflexx sheets which we then pop on dehydrator trays. We like it about 1/2 cm thick (roughly 1/4 inch). We often make two big round pizzas cut into wedges, but have had squares and mini pizzas too. I found that the latter are less likely to break. Dehydrate for 2-4 hours at 145F for the first hours, then peel off sheet and return to dehydrator on meshed trays and continue dehydrating for 1-3 hours at 110F until desired texture is obtained.

Topping:
2 tomatoes
1/2 cup soaked almonds
1 clove garlic
1/2 cup raisins
1/2 tsp cayenne
1 TBS Apple Cider Vinegar
Blend until smooth. Transfer into shallow medium sized glass bowl. Then add:

3 zucchinis, finely cubed or julienned
corn off two ears
1/2 onion, cubed
1 cup rocket/arugula
1 tsp each oregano, marjoram and thyme

Slide the bowl into the dehydrator and dehydrate until desired texture is obtained. Of course, it doesn’t need to be dehydrated at all, but can be used as is.

Assemble pizza and enjoy! Any extra crusts are delicious with avocado, tomato, fresh basil, sea salt and cracked black pepper.