Guest guest Posted December 11, 2003 Report Share Posted December 11, 2003 Crust 6 ounces (169 g) carrot pulp 6 ounces (169 g) buckwheat soaked for 24 hours 6 ounces (169 g) flaxseed soaked for 24 hours Sauce 2 tomatoes 2 beets 8 to 10 olives 2 ounces (56 g) cold-pressed extra virgin olive oil Toppings Tomatoes Red bell peppers Broccoli Mushrooms Olives Avocado Blend the carrot pulp, buckwheat, and flaxseed in a VitaMix or high-powered blender. Spread the mixture onto an Excalibur dehydrator Teflex sheet. Set the dehydrator at 105°F (40 ° C) and dehydrate for 20 hours. Flip the crust over and dehydrate for another day. For sauce, blend the tomatoes, beets, olives, and olive oil in a blender. Spread over pizza crust. Finely cut the topping ingredients and spread over the sauce. Serve and enjoy. Makes 1 or 2 servings. New Photos - easier uploading and sharing Quote Link to comment Share on other sites More sharing options...
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