flax-less raw pizza crusts
(fits one excalibur deydrator tray and yields 9 crusts)
1 1/4 cup raw buckwheat groats
2/3 cup raw sunflower seeds
1 cup summer squash, chopped
1/4 cup water
1 T olive oil (more for a softer crust, less for a crunchier crust)
1 tsp herbs of choice (oregano, basil, thyme, parsley...)
1 tsp fresh garlic
1 tsp sea salt
• soak buckwheat groats and sunflower seeds in filtered water.
(buckwheat groats 30 minutes, sunflower seeds 4 hours)
• rinse soaked groats and seeds thoroughly.
• chop squash (i use zucchini or yellow squash).
• in a food processor, blend all ingredients until smooth.
• spread onto teflex sheet and score into 9 crusts.
• dehydrate at 145° for one hour, then turn down to 115°.
• after a few hours the batter will peel nicely from the tray. at this point, flip batter onto mesh screen and dehydrate at 115° until dry.
crusts may be stored in the fridge a few weeks or frozen for months. they thaw quickly at room temperature.
quick and easy cashew cheezy topped the crusts, with walnuts subbing half the cashews in the recipe. it added a nice, rich flavor and made for an interesting color - before tasting john asked if i added blueberries! he's grown to expect the unexpected in our kitchen.=)
kale and mushrooms lightly coated and massaged in olive oil and balsamic vinegar went on last, and the pizza was dehydrated about an hour prior to serving.
the lemon love dressing recipe is robyn's from girl on raw. though a bit tart (as to be expected with lemons) i found it to be quite tasty. i did use less local raw honey and blended the dressing with about one tablespoon of irish moss gel for added nutrition.
spirulina was sprinkled on the salad, another superfood from the sea.
here's an interesting comment i found while researching sea vegetables:
Edible sea vegetables have many useful benefits. Besides the benefits you mentioned, they are loaded with fiber too. When my daughter was a baby, we made her gentle laxatives out of agar-agar. We mixed the dried seaweed flakes with hot cherry juice (the all-natural stuff, not the cocktail) to make a sort of seaweed gelatin. We poured the liquid into ice cube trays and let them set in the refrigerator. We would give her a couple pieces a day, and she would be her regular self in no time. The agar-agar has no taste and it is low in sodium, so it is totally safe for a baby. Adding the cherry juice made it tasty enough for the baby to nibble on, and it was able to be mushed up with just her gums, so it wasn't a choking hazard.
agar-agar was also used by barbara to make a fascinating onion, dill and horseradish uncheeze in this video featured at the sunny raw kitchen. (barbara got off her high blood pressure, high cholesterol, auto-immune, constipation and retinal vein inclusion medications and released a lot of weight eating vegan food. yay barbara!) i've yet to work with agar-agar. have you?