This is my favorite crust that can be used for so much. I usually use it for pizza, but if taken out while still flexible, it can be used as a spicy wrap or tortilla. If you aren’t a big fan of hot foods, cut back to 1/2 jalepeno pepper and 1/4 tablespoon of cayenne pepper.
You can also thinely slice tomatoes and/or mushrooms and press them into the dough so it dehydrates at the same time. A bell pepper might be nice if you’re aiming for a more fijita-type crust.
I’ll have a picture as soon as I can grab my sister’s camera. ;)
3 cup Sprouted Buckwheat
1 Zucchini, Diced
1 Jalepeno Pepper, Sliced
½ cup Carrot, Diced
½ cup Onion, Diced
3 clove Garlic, Diced
3 tablespoon Cliantro, Chopped
½ tablespoon Cayenne Pepper
sprinkle Onion Powder
1. Quickly chop or dice the jalepeno, zucchini, carrot, onion, garlic, and cilantro and pop it into the food processor with the buckwheat sprouts.
2. Add the rest of the ingredients and blend well.
3. Taste to make sure everything tastes right and fix it if it needs. If it’s too spicy, add more buckwheat or carrot. Watch it on adding cayenne pepper though! A little goes a long way.
4. Spread it onto parchment papper or templex sheets and put into the dehydrator until crispy (usually around 12-20 hours for thin crust; 20-25 for the thick crust).
5. Peel off and enjoy!