For the base
500g (approx 3c) buckwheat, sprouted for a few days until it has a small ‘tail’
2 avocados or 1/2c almond butter
1/4c olive oil
1/4c fresh basil
3T Italian seasoning
1/2c sun-dried tomatoes
3T lemon juice
1/2t salt
3 medium tomatoes

•Grind all ingredients in a food processor until you have a paste consistency.
•Spread onto a Paraflexx sheet in a circle and dehydrate for a few hours or until you are able to turn it upside down onto another dehydrator tray and peel off the plastic Paraflexx sheet.
•Dehydrate for another 8 to 10 hours or until base is dry enough to hold together.

For the caramelised onions
5 large onions, sliced thinly (use a mandoline if you have one)
1c soft dates
3T tamari
2T olive oil
1/4c water

•Blend all ingredients except the onions in a high-speed blender, until smooth.
•In a bowl, hand-mix the date mixture with the onions until they are thoroughly covered.
•Dehydrate on a Paraflexx sheet for 2 to 3 hours, so they soften and take on a cooked appearance.

For the pesto
2c basil
1/4c pine nuts
1T olive oil
1/4t salt
2t lemon juice

•Pulse all ingredients in a food processor until broken down, but leaving some texture to the finished pesto.

For the tomato sauce
10 basil leaves
1c sun-dried tomatoes
1c tomatoes
2t lemon juice
1/4 of a medium onion
1 soft date

•Blend all ingredients in a high-power blender until smooth.

For the cheese
1c macadamias
1 1/2T lemon juice
1/4t salt
1/4c water
1T nutritional yeast

•Grind all ingredients in a food processor until you have a fluffy consistency.

To serve, spread the tomato sauce onto the base then sprinkle the pesto, macadamia cheese and caramelised onions evenly to produce a beautiful layered and textured pizza.