Place the buckwheat in a mixing bowl, drizzle oil (olive is good) over them, add the flax seeds and carrot pulp. Mix with a large spoon. Then scoop the groats into a food processor or blender. With the blender, you may want to add a little liquid.

Coat a solid plastic dehydrator sheet with oil, and scoop 3 or 4 big scoops onto it – a mound about six inches in diameter. If the dough is sticky, use filtered water to moisten your hands.

Shape the dough into a rough square and flatten. Smooth the top and edges to form a ten inch square, checking the depth by inserting a knife. It should be the same depth as the edges, 1/4th to 1/2 inch.

Dehydrate at 99°F for about eight hours, until the crust is dry enough to transfer. Lift crust with a spatula and transfer to a mesh dehydrating rack for faster double-sided dehydrating. Dehydrate for another eight hours. When done, crust should be very dry.

Note: You could just use buckwheat, if you can’t sprout buckwheat groats, but it won’t be as good!