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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 214.4
  • Total Fat: 15.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 31.5 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 9.0 g
  • Protein: 7.5 g

View full nutritional breakdown of Raw Pizza Crust calories by ingredient
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Raw Pizza Crust

Submitted by: MISSVEGANLOVE

Introduction

This is an adaptation of the Buckwheat pizza crust on Goneraw.com Yummm

I can´t find the nutritional info for sprouted buckwheat so I used beansprouts to calculate the calories here.
This is an adaptation of the Buckwheat pizza crust on Goneraw.com Yummm

I can´t find the nutritional info for sprouted buckwheat so I used beansprouts to calculate the calories here.

Number of Servings: 2

Ingredients

    1.5 cups buckwheat, sprouted
    2 tbsp olive oil
    .5 cup carrot pulp or grated carrot
    .5 cup flax seeds, soaked
    spices and herbs to taste

Directions

Makes 1 10in. pizza crust -for two people or one really hungry person

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.

Number of Servings: 2

Recipe submitted by SparkPeople user MISSVEGANLOVE.






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