Buckwheat Pizza Crust
One ten inch crust
This recipe can be the foundation of whatever kind of pizza you’d like to make.
Ingredients
- 1½ cups buckwheat groats, sprouted
- ¼ cup olive oil
- ⅔ cup carrot pulp
- ⅔ cup flax seeds, soaked
- spices and herbs, to taste
Preparation
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.
Note: You could just use buckwheat, if you can’t sprout buckwheat groats, but it won’t be as good!
Comments
Sara :) writes: (March 16, 2007)
Ray,
what’s the difference between buckwheat groats & buckwheat? how do you sprout the bw groats?
Thanks :)
cargo writes: (April 16, 2007)
Sprouting buckwheat can be dangerous as sprouted buckwheat contains a naturally occurring toxin called fagopyrin. It can lead to skin rashes and sunlight sensitivity.
More information here! http://www.gillesarbour.com/buckwheat.php
writeeternity writes: (June 09, 2007)
Hi Cargo, Ray, and Sara!
I looked into this and Ray’s recipe should be safe because he uses groats. This is the info I found out about them.
Unlike the shoots of the buckwheat plant, buckwheat groats, or seeds, are not generally problematic because they contain only trace quantities of fagopyrin. Buckwheat groats are commonly sold as kasha or are ground into buckwheat flour, which is used to make soba noodles and buckwheat pancakes. These foods have long been used as staples in many cultures and appear to be perfectly safe. The danger lies not in the grains, but in the mature green buckwheat plants that some animals may ingest, and in the young green shoots, which increasing numbers of health-conscious individuals are consuming. These foods contain large quantities of toxic fagopyrin.
riversanctuary writes: (June 26, 2007)
Hello to all—thanks to everyone for the info! I am new to sprouting (have lentils and buckwheat groats sprouting on my counter as we speak), and wonder if the “young green shoots” are from plants or sprouts? (ie no worries with sprouts that grow in 36 hours?)
riversanctuary writes: (June 26, 2007)
I’m back with more info that I found very helpful, from someone who experienced toxicity. The article is at: http://www.townsendletter.com/Dec2004/buckwheat1204.htm
Here is the text that prefaces the link: “OUR OVERDOSE EXPERIENCE: Yes, you read it right! If you haven’t already heard, Allan and I had an interesting experience last month when we ate too many buckwheat greens over about a one month time period. We suffered from a toxic reaction from the greens called fagopyrism. To read more about our experience click here or here. Please warn anyone that you know that may be sprouting buckwheat greens to juice, blend or eat in salads—also, there are no ill effects from eating raw sprouted buckwheat groats :)—the toxicity only occurs when the whole seed is sprouted for greens.”
Marichiesa writes: (July 07, 2007)
Ray,
How do you think this recipe will hold up if I omit the flaxseeds? Soaked or sprouted, ground or not I can’t seem to digest flax. Grrrrr…. so frustrating as its a binder for so many great recipes!
uliyanka writes: (March 07, 2008)
does anyone know if buckwheat groats mean just hulled seeds or they also have to be broken into fragments? and if they are broken will they sprout? I love using buckwheat for wonderful texture so would know to make sure I am not sprouting the wrong kind.
healthywoman writes: (June 30, 2008)
Uliyanka, buckwheat groats are buckwheat kernels that are stripped of their inedible outer coating and then crushed into smaller pieces. http://www.foodsubs.com/GrainBuckwheat.html The danger seems to come when someone eats large quantities of buckwheat greens/shoots, especially in daily juicing. So the occasional use of sprouted buckwheat shouldn’t be a problem. I use my spouted buckwheat before green shoots appear. Just realize that if you are getting skin irritation, you might be eating too much.
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