500g (approx 3c) buckwheat, sprouted for a few days
2 avocados or 1/2 cup almond butter
1/4 cup olive oil
1/4 cup fresh basil
3 tablespoons Italian seasoning
1/2 cup sun-dried tomatoes
3 tablespoons lemon juice
1/2 teaspoon salt
3 medium tomatoes
Instructions
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.
Serve with Pesto, Tomatoe Sauce, Cheese and Carmelized Onions. 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.
Originally Submitted
4/26/2012
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You can add this Pesto & Caramelised Onion Pizza recipe to your own private DesktopCookbook.
