Living Pizza

Last night we had yummy yummy living pizza (yes, that's a picture I took of it last night). I was a little scared at first, as I've never made this before, but it was wonderful! And no guilt or feeling overly stuffed or gross after eating it. Just happy and satisfied.

I modified this recipe from some I found on a Raw video and in "The Complete Idiot's Guide to Eating Raw."

Prep:

Soak buckwheat groats at least 6 hours to overnight

Soak sunflower seeds 1-4 hours

The next time I make this recipe, I will actually sprout my buckwheat for more nutrition.

For the Crust:

Drain buckwheat and sunflower seeds, rinse and drain again. Buckwheat gets a slightly gelatinous coating, so make sure it is rinsed well.

In a Blender:

add buckwheat groats

sunflower seeds

3 tablespoons flax seeds (I use golden)

2-3 tablespoons of fresh herbs (I used rosemary, thyme, oregano, parsley, and cilantro, which gave it a real kick)

sea salt and pepper

dash or two of nama shoyu

Blend until unified, but leave a little chunky. Smooth the mixture onto a Teflex sheet for the dehydrator. I made 5 round crusts on two sheets. Some people make one large rectangle on one sheet. Experiment with different sizes and shapes - have fun!

Dehydrate on 110 degrees. The suggestion was for 15-18 hours, but mine only took 6. I didn't add water or as much nama shoyu as some recipes called for. Flip over once after 4-6 hours to check consistency. If they are dry enough to flip, put them on a mesh screen (remove Teflex sheet) and continue drying for a couple of hours.

These will keep up to a week in the refrigerator.

For the Cheese:

You can find tons and tons of cheese recipes. I used about a cup of soaked almonds and a half cup of sprouted mung beans. I haven't seen any recipes that use mung beans, but I had some and it seemed like a good idea. I added some lemon juice (to cover the bitterness of the beans), Bragg's Amino Acids, sea salt, and pepper. Blend it all in a food processor, then spread on your crust.

For toppings:

You can really go wild here and add just about anything you'd like. We added spinach, shitake mushrooms, oyster mushrooms which I tore into long thing strips (unbelievably delicious!), sun-dried tomatoes, red and yellow peppers, and sprouts. I had bought olives, but forgot to use them.

My husband and I really liked these. They crumble easily, but are fun to eat. For pieces that crumble off before making the pizzas, save and use at croutons in salads. For leftovers to take to work the next day, you can crumble them up and add the cheese and all ingredients and eat as a "Pizza Crumble" lunch. Delicious!