Raw Superpizza

Indescribable good (or “as a culinary rain dance” as my brother called it, whatever that should mean).
Do not be intimidated by the long drying process, there is very little job really. Make a big batch pizza base and store in the freezer, only to produce a while before serving and toss on favorite toppings.

Pizza bed (4-5 portions):
5 cups soaked buckwheat (about 2.5 cup dry buckwheat)
2.5 cup sunflower seeds
1 cup flax seeds
3/4 cup sun-dried tomatoes (soaked)
1 ½ waters of the sundried tomatoes,
½ cup olive oil
1 tsp sea salt
1.5 tsp agave syrup
1 tablespoon dried basil or ½ cup fresh
1 ½ tsp dried oregano
A pinch of thyme
Soak the buckwheat in a bowl covered with a tehandduk overnight. Sprout it (because it’s good for pigs) then pour it after soaking in a colander (with tehandduk over) and leave for another day. Rinse the drinker (morning, a couple of times during the day, before going to bed and in the morning again). When buckwheat with small tails’re done! Bring out the food processor. Mix buckwheat into a batter and place in another bowl. Mix your sunflower seeds and flax seeds into a coarse meal. Add the buckwheat in bowl. Mix together the remaining ingredients until smooth and pour over the dish. Mix thoroughly. Spread into an even layer on a baking sheet. Place in the oven at 70 degrees with the door ajar. Reduce to 50 degrees for an hour and let dry until you can turn the batter. Dry the other. This can take a long time (8-12 hours), so let it do so.
Tomato sauce:
2 ounces dried tomatoes  (soaked until soft) + 1 to 2 tablespoons of water
1 tomato or 4 cherry tomatoes
A handful of fresh basil
1 dadel
1 tbsp olive oil
Salt and pepper
Run the food processor until the sauce becomes smooth (somewhat at least).
Spread the tomato sauce on your pizza base and top with a few clicks mand lost with such peppers, red onions and fresh spinach. 

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