Raw Pizza with Buckwheat Crust

From http://www.rawfoodrecipes.com/recipes/raw-pizza-with-buckwheat-crust.html

Today’s pizza recipe takes advantage of that wonderful seed in it’s crust. I have had many requests for pizza so I finally dug in and made one for you. I must admit, this recipe is a complete winner. The recipe looks long but it you make the crust and mushrooms ahead and it is easy to throw together.

Serves 6-8

Buckwheat Crust

1 cup buckwheat, sprouted
1/4 cup olive oil
1/2 cup walnuts, soaked 6 hours, drained
3 carrots, diced very fine
1 teaspoon Italian spices

Marinated Mushrooms and Onions

1 cup mushrooms, sliced
1 cup onions, sliced thin
1/4 cup olive oil
1/4 cup Nama Shoyu
2 tablespoons maple syrup

Marinara Sauce

1 clove garlic
1 cup sun-dried tomatoes, softened
1/4 cup olive oil
1/2 lemon, juice from
1/4 cup raisins, soaked
1/2 cup soaking water from raisins
1 teaspoon italian spices

Spinach Walnut Pesto

2 cloves garlic
3 cups spinach
1/3 cup olive oil
1/2 cup walnuts, soaked, drained and dried
1/2 lemon, juice from

Cashew Cheese

3/4 cups cashews, soaked overnight, drained
1 teaspoon lemon juice
pinch Himalayan Salt and pepper

METHODS / STEPS

Buckwheat Crust

1.  Sprout buckwheat: Soak 1 cup buckwheat in water overnight. Drain (the water will be slimy so drain and rinse a couple of times).  Rinse 3 times a day until little tails sprout. Use when tails are the same length as the seed. This will take 1-2 days.
2. Place buckwheat and olive oil in the food process and pulse until a mash is achieved.
3.  Add walnuts and pulse until well blended.
4.  Add carrots and Italian spices, blend well.
5.  Form into 6, 4-inch squares on a non-stick dehydrator sheet. Dehydrate at 140 for 45 minutes. Turn down heat to 115 and dehydrate until the tops are dry. Remove from non-stick sheet to screen and continue to dehydrate until mostly dry. You want these a little soft, not brittle.

Marinated Mushrooms and Onions

1.  Toss together mushrooms and onions. Place in glass container.
2. Whisk together, olive oil, Nama Shoyu and maple syrup.
3. Pour over mushroom, onion mix. Stir to coat. Place in refrigerator for at least 4 hours to marinate.
4.  Remove mixture, drain. Place on non-stick dehydrator sheets and dehydrate at 115 for 4-5 hours.

Marinara Sauce

1.  With food processor running, drop garlic in and chop fine.
2.  Add remaining ingredients. Process until smooth.

Spinach Walnut Pesto

1.  With food processor running, drop in garlic.
2.  Add remaining ingredients and process until a paste is formed.

Cashew Cheese:

1. Place all ingredients in food processor. Pulse until a cottage cheese texture is achieved. Add a little water if necessary.

Assembly:

1. Place crust on plate. Spread a layer of the marinara sauce, then a layer of the spinach walnut pesto, some of the cashew cheese, the mushroom onion mixture and then top with more cheese and onions.