Google+ Rawfully Tempting™: Sprouted Kamut Pizza Crust

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6th Annual Best of Raw Award

6th Annual Best of Raw Award

February 24, 2010

Sprouted Kamut Pizza Crust

Well, I finally got to taste it, and with the  sauce, cheese, and toppings, the whole shabang was freaking AWESOME!

2 cups Kamut or buckwheat, measured after soaked and *sprouted (see sprouting links below)
1/4 cup oat groats (or hulless oats), soaked overnight, and sprouted 1 day.
1 cup sunflower seeds, soaked 4-6 hours
1/4 cup of water, as needed
1/2 cup golden raisins
1/4 cup sun-dried tomatoes, soaked
1 avocado
1/4 cup zucchini, chopped
1/4 cup onion, minced
1 teaspoon sea salt
1 cup almond flour
1/2 cup ground flax seed

*Click HERE for directions on sprouting Kamut and oats. Click HERE for directions on sprouting buckwheat groats. Process the sprouted buckwheat or kamut, oats, sunflower seeds until well mixed. Add water, raisins, tomatoes, avocado, zucchini, onion, almond flour,and sea salt and process until smooth.

Remove to a bowl and add the ground flax seed and mix.

Here is the batter. IMPORTANT: The "offset spatula" is my best friend for spreading dough. Dip it in water and it makes the job a whole lot easier. ( also makes a great mirror - see my reflection in the spatula!!)

Divide the dough into 6 parts spread two on each non-stick dehydrator sheets until about 1/8-1/4 inch thick. (We found 1 crust way too big for us and difficult to freeze). Individukal pizzas worked great and are easy to freeze.

Dehydrate for 1 hour at 135 degrees. (This is important to eliminate excess moisture and avoid fermentation) Flip the crusts onto a mesh dehydrator sheet, peeling off the non stick sheet. If you are making one pizza crust, you want to score the slices (not all the way through) and adjust dehydrator to  110 degrees and dehydrate another 8-10 hours.

Now off  to make the cheese.


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