Raw Buckwheat Groat Pizza Dough (Crackers)

by mercola.com
(USA)

This seems a little wierd but is recommened as a healthy option in times of crisis, which apparently we are facing, which is why i decided to contribute it here, with the url of the website. I tried it and, although it is a wee bit complicated it was good.

Raw Buckwheat Groat Pizza Dough (Crackers)
(This recipe also makes a delicious Italian Buckwheat cracker.)
Serves 16 (2 each).
• 2 cups sprouted buckwheat groats
• 1–2 garlic cloves, chopped
• 3/4 cup carrot or any vegetable pulp
• 3/4 cup soaked flaxseeds (soak at least 1 hour; they'll expand to about 1 1/2 cups, or use ground flaxseeds and extra water)
• 1/2 cup extra-virgin olive oil
• 1 Tbsp. Italian seasonings (or fresh herbs to taste)
• 1–2 tsp. Celtic sea salt
• Water as needed (usually 1/2–1 cup)

Mix all the ingredients together in a food processor. Start with buckwheat groats and garlic, followed by the rest of the ingredients.

Coat a dehydrator sheet with a small amount of olive oil and scoop batches of dough (about a heaping tablespoon each) onto dehydrator sheets, and swirl each scoop with a spoon to make rounds. You can make large pizza dough (about 6 inches in diameter), or you can make smaller individual rounds (about 3 inches in diameter). The smaller rounds are easier to serve and eat.

Press out the dough evenly to about 1/8- to 1/4-inch thick by patting the top with your fingertips or swirling with a spoon. If it gets too sticky, dip your fingers into some water to which you add a little olive oil. Once crust is pressed out evenly, dehydrate at 105 degrees for about 7 hours.

Flip the crackers and dry another 7–10 hours or until crust is completely dry and crisp. (It should be crunchy for the best-tasting cracker.) To speed the drying process, transfer to the mesh rack. Use a spatula when lifting dough, and be careful when transferring not to break the crackers.

NOTE: If crust is very dry and stored in a cool dry, airtight container, it can be kept fresh for months.

To sprout buckwheat, soak 1 cup raw buckwheat groats overnight; it will expand to about 2 cups. Drain and rinse well. Place on counter in a colander covered with a lightweight dish towel or in a sprouter for one day. Rinse several times while sprouting. (If you don't have time to sprout, you can just use buckwheat that has been soaked overnight and rinsed well.

If you want to make the pizza, add the following:

Nutty Cheese Sauce for Pizza Topping

1 cup macadamia nuts and 1 cup raw pine nuts, soaked, or 2 cups cashews, soaked (cashews are a bit sweeter and usually less expensive)
1/2 cup lemon juice
1 1/2 tsp. Celtic sea salt
1 Tbsp. garlic, chopped
1/2 tsp. peppercorns, ground
Water as needed
Soak nuts first for several hours. Blend all ingredients until very creamy, about 3–4 minutes for the creamiest sauce. Add water as needed.

This sauce will keep 3 days in the refrigerator in a covered container.

Yummy Marinara Sauce

1/2 cup dried (or fresh) pineapple, soaked
2 cups chopped tomatoes
1 tsp. ginger, minced
2 Tbsp. garlic, minced
1 tsp. jalapeño, minced
1/3 cup fresh basil leaves, chopped and packed, or 2 Tbsp. dried
1/4 cup red bell pepper, chopped
1/3 cup sun-dried tomatoes, soaked
1/3 cup fresh oregano leaves, de-stemmed and chopped, or 2 Tbsp. dried
1/4 cup Nama Shoyu or 1 1/2 tsp. Celtic sea salt
1 cup extra-virgin olive oil
Blend all ingredients together in a food processor. If the sauce sets in the refrigerator for at least an hour, it will thicken and become more flavorful

To assemble pizza: Arrange Buckwheat Groat Pizza Dough crackers on a plate. Spoon about 2 tsp. of the Yummy Marinara Sauce on the top of each cracker. It should be thick and not run over the edges.

Top with several little dollops of Nutty Cheese Sauce by placing about 1/2 tsp. of cheese sauce in a few places on top of the marinara sauce. If the Nutty Cheese Sauce is too thick, add a little water. It should still be thick and not at all runny.

For a garnish, top pizza with finely chopped scallions, onions, black olives, or leeks.

(Source: Dr. Mercola, Mercola.com)