I have been craving pizza and rest assured I will eventually make my own version of an incredible raw vegan pizza. Baby steps though! I have had raw vegan pizza out a few times now plus I have looked up a few recipes. I set out today to make a version of this pizza crust in Rainbow Green Live-Food Cuisine but my more intense craving for crackers was overpowering my creativity.. or production anyway. Now I start browsing through the cracker section and I think I got so confused that I just made something in between.
Buckwheat groats– soaked and sprouted
Don’t soak them as long as me– I did this incorrect.. twice! They only need to be soaked for 2 hours and then they take a day or two to sprout.
Sunflower seeds– soaked
I put most of both of those into a food processor for a more meal like texture
Some almonds- food processor (Many recipes just call for almonds and flax)
Then I added:
Flax seed ground (1/2 – 1 cup)
At one point, while in cracker mode, I added some liquid to the mix: lemon grass green tea. Ok I admit it now- part of me was trying to make a coconut lemongrass cracker that I learned in my class at the Natural Gourmet Institute.
After mixing this batter together, I spread it out on the teflex sheets and then into the dehydrator for 24 hours at 105 degrees.
There was alot of flavor in these crackers/ pizza crust. I have to admit though that they served better as a crust as opposed to a stand alone cracker. So as a cracker- not so good! But as a raw pizza crust- very good! My nephew and I experimented further with whatever we could find in the refrigerator. I kept it simple with a tomato and the best pesto I have ever had in my life. I am not sure of the brand but I bought it at Integral Yoga Natural Foods on 13th Street, Manhattan. I won’t show you my nephews pizza pictures because we separated our raw vegan ways at that point lol. We both loved the new pizza crust though!