This is my favourite pizza crust to make, since it doesn’t compete with the sauce and toppings and is mild.
I’ve placed it in its own recipe box, so it can be used as a base for other pizzas.
1 cup buckwheat, soaked
¾ cup sundried tomatoes, soaked
1 teaspoon sea salt
1 cup flaxmeal
Process the buckwheat, tomatoes, avocado, onion, and sea salt until smooth.
Remove to a bowl and add the flaxmeal. Spread on two Teflexx sheets until about 1/8-1/4 inch thick. Score into slices and dehydrate for 3 hours. Flip the slices, turn heat to 95 degrees and dehydrate about another 10 hours.