Best of Italy Pizza

Buckwheat Groats Ingredients:
2 cup Red Mill organic whole grain buckwheat

Directions:
Note: 1 cup of buckwheat groats will expand into 2 1/3 cups after they have sprouted.
Take the cup of buckwheat and place it in a strainer. Rinse it with filtered water. Place them into a mixing bowl. Fill the bowl with filtered water and let soak for 15 to 20 minutes maximum. Pour them back into the strainer and rinse again until the water runs clear. Set the strainer inside a measuring cup. Place them on the counter and cover them with a cheese cloth. Rinse the buckwheat in strainer with filtered water 3 to 4 times a day for 24 hours. If you live in a colder climate, it may take up to 48 hours for them to sprout. Make sure to keep rinsing 3 to 4 times a day them until they sprout. As soon as you see the sprouts coming out the ends, they are finished sprouting. Place the buckwheat on a dehydrator tray with a teflex sheet. Dehydrate at 115 degrees for 6 to 8 hours. Place the dehydrated buckwheat into a dry Vitamix container and grind the buckwheat to flour.

Crust Ingredients:
1 cup oat flour
1 ½ cups buckwheat flour
1 cup blanched, soaked, and dehydrated almonds (ground to fine pieces)
¾ cup whole psyllium husks
1 cup dried tomatoes (Living Tree Community Foods)
1 cup filtered water
1 cup California Heritage Olive Oil (Living Tree Community Foods)
¼ cup Almond butter (Living Tree Community Foods)
¼ tsp. pink Himalayan salt
1 tsp. onion powder
1 tsp. garlic powder
2 tbsp. nutritional yeast
2 tsp. lemon juice
½ cup chopped basil
¼ tsp. cayenne pepper (Living Tree Community Foods)
1 tsp. smoked paprika
½ cup filtered water

Directions:
Soak the 1 cup of dried tomatoes in 1 cup of filtered water for 20 minutes.
Take the oat flour, sprouted buckwheat flour, the psyllium husks, and the blanched almond pieces and place them in the Breville. Mix them all together. Place the tomatoes with water, olive oil, almond butter, salt, onion powder, garlic powder, nutritional yeast, smoked paprika, lemon juice, cayenne pepper, and basil into a Vitamix. Blend evenly. Remove the mixture from the Vitamix and place it into the Breville with the flour. If the dough is too thick for blending, add ¼ cup of filtered water. Keep blending and use a spatula to scrape down the sides. Add another ¼ cup of filtered water. Take 2 dehydrator trays with teflex sheets Place the dough on one of the teflex sheets and cut it in half. Place the equal portions on two dehydrator trays with teflex sheets. Place another teflex sheet on top of the dough. Flatten the dough with your hands. Take a rolling pin and roll out a round pizza crust. You will do this for each tray. Refer to the video. Use the spatula to flatten out the top and round off the sides of each of the crusts to make a round circle. Take your fingers and pinch up the edges of each of the crusts with your hands. Refer to the video. Place the crusts into the dehydrator with a teflex sheet at 115 degrees for 6 hours. Place them back onto trays without teflex sheets and dehydrate for another 10 hours. If you don’t want them so crunchy, just cut down the dehydration time to 8 hours.

Italian Macadamia Fermented Cheese

Cheese Ingredients:
​1 cup raw macadamia nuts
½ cup filtered water
½ tsp. acidophilus (pro biotic 4)
1 cup dried tomatoes (Living Tree Community Foods)
1/8 tsp. Himalayan salt
1 tsp. onion powder
1 tsp. garlic powder
½ tsp. 21 Seasoning Salute (Trader Joe’s)
¼ tsp. cayenne pepper (Living Tree Community Foods)
¼ cup finely chopped basil
1/3 cup nutritional yeast
1 Tbsp. Olive oil

Directions:
​Soak the macadamia nuts in filtered water for 2 hours. Rinse and drain the macadamias. Place them into a Vitamix. Add ½ cup of filtered water and the pro biotic acidophilus into the Vitamix. Blend until creamy smooth. Test the mixture with your fingers to make sure it is silky smooth. Take a measuring cup and place a plastic strainer over the top of it. Place cheesecloth in the strainer. Put the cheese from the Vitamix into the cheesecloth. Fold the cloth up and over the cheese. Place a 2 lb. weight on top of the cheese. Let it sit and drain at room temperature for 24 hours. Take 1 cup of filtered water and place it in a large 4 cup measuring cup. Add ½ tsp. onion powder, ½ tsp. of garlic powder, 1/3 cup of nutritional yeast, and 1 tsp. olive oil to the filtered water in the measuring cup. Whisk it all together and set aside. Take the dried tomatoes and chop them into small pieces. Place the small pieces of tomato into the measuring cup with the seasoned water and let soak for 1 hour. Drain the tomatoes into a separate container and save the seasoned water. Hand squeeze the water out of the tomato pieces into the saved tomato water. Set aside for future use. This is crucial, since you will be using the tomato water in two other recipes. Place the macadamia cheese into a bowl. Add all of the remaining ingredients, except the tomato water, to the cheese and mix them into the cheese by hand. Coat two round food molds inside with olive oil. Place the cheese into the food molds and press it down with a round food press. Place the molds onto a dehydrator tray with a teflex sheet. Dehydrate at 115 degrees for 4 hours. Remove the cheese from the dehydrator. Place the round food press on top of the cheese. Slowly remove the molds by pulling up straight while pushing down with the food press. Place the cheese back into the dehydrator for another 9 hours.

Sunflower Crunch Garnish Ingredients:
4 cups organic raw sunflower seeds
½ cup chopped parsley
1 cup dried tomatoes
1 cup filtered water
½ tsp. garlic powder
½ tsp. smoked paprika
½ tsp. onion powder
½ tsp. chipotle powder
¼ cup maple syrup
2 tbsp. nutritional yeast
1 tsp. lemon juice
2 tbsp. organic tamari
2 tbsp. California Heritage Olive Oil

Directions:
Soak the sunflower seeds in filtered water for 2 to 4 hours. Rinse and drain the sunflower seeds. Soak the dried tomatoes for 1 hour. Drain the water from the tomatoes into another container and save for future use. Place the soaked tomatoes, chopped parsley, garlic, smoked paprika, onion powder, chipotle powder, maple syrup, nutritional yeast, lemon juice, tamari, olive oil, sundried tomato water into a Cuisinart. Blend until the sun dried tomatoes are broken up into fine chunks. Add the sunflower seeds to the mix and blend them in, leaving them chunky. Take a spatula and scrape down the sides and continue blending until the mixture is evenly consistent and all of the sunflower seeds are in small pieces. Take a dehydrator tray with a teflex sheet and spread the mixture on the tray. Dehydrate at 115 degrees for 8 hours. Flip it over onto another tray and continue dehydrating for 4 more hours.

Marinated Mini Bell Pepper Garnish
Garnish Ingredients:

2 cups sliced mini multi colored bell peppers
3 cups chopped zucchini
2 cups sliced mixed melody cherry tomatoes
¼ cup tamari
¼ cup maple syrup
¼ cup blackberry vinegar
2 tbsp. California Heritage Olive Oil
2 tbsp. nutritional yeast
1 tsp. onion powder
1 tsp. garlic powder
½ tsp. chipotle powder

Directions:
Place the tamari, maple syrup, vinegar, olive oil, nutritional yeast, onion powder, garlic powder, and chipotle powder into a measuring cup. Whisk together. Take the multi colored peppers and slice them lengthwise. Chop the zucchini. Mix the peppers and zucchini together. Chop the tomatoes. Add the vegetables to a mixing bowl. Pour the sauce over the vegetables and mix it all together. Take a slotted spoon and place the vegetables onto a dehydrator tray with a teflex sheet. Take the remaining sauce that you strained from the vegetables and add it to the sauce left over from the Marinated Mushroom garnish. You should have 1 cup of sauce from both recipes. Set Aside. Dehydrate at 115 degrees for 4 hours only.

Marinated Mushroom Garnish
Garnish Ingredients:

1 cup tamari
½ cup California Heritage Olive Oil
½ cup organic maple syrup
½ cup tomato water (from Italian Macadamia Fermented Cheese recipe)
¼ cup blackberry vinegar
2 tbsp. finely chopped garlic
¼ cup chopped basil
1 tsp. smoked paprika
¼ tsp. chipotle powder
1 cup multi colored bell peppers (chopped into medium pieces)
2 cups chopped cremini mushrooms
1 cup chopped sweet onion

Directions:
Place the tamari, olive oil, maple syrup, tomato water, blackberry vinegar, finely chopped garlic, basil, smoked paprika, and chipotle powder into a large measuring cup. Whisk it together. Set aside. Place the garlic into a Cuisinart and finely chop. Put it into a mixing bowl. Place the bell pepper into a Cuisinart and pulse into small pieces. Add the pepper to the garlic in the mixing bowl. Place the onion into the Cuisinart and chop into fine pieces. Add the onion to the mixing bowl. Chop the basil into small pieces and add to the mixing bowl. Slice the mushrooms and add them to the mixing bowl. Mix the vegetables together by hand. Whisk the sauce again and pour it on top of the vegetable mix. Mix it in evenly. Place the vegetables onto a dehydrator tray with a teflex sheet. Use a slotted spoon so that the sauce remains in the mixing bowl for future use. Pour the leftover sauce into a measuring cup and set aside. Place the veggies into the dehydrator at 115 degrees for 9 hours. Flip the veggies over onto another tray with a teflex sheet and dehydrate for another 9 hours. Remove from the dehydrator.

Marinated Eggplant Garnish
Garnish Ingredients:
1 cup of leftover sauce from (Marinated Mushroom Garnish)
½ cup of nutritional yeast
¼ tsp. cayenne pepper
¼ tsp. paprika
1 large eggplant

Directions:
Slice the eggplant with a julienne slicer. Refer to the video for thickness. Take the leftover sauce from the Mushroom Garnish and whisk the pepper, nutritional yeast, and smoked paprika into the sauce. Take a large mixing bowl and place a layer of eggplant slices in the bottom. Pour some sauce over the layer. Repeat the procedure until you run out of eggplant and sauce. Mix the whole bowl together until each slice of eggplant is covered in sauce. Take three dehydrator trays with teflex sheets. Curl the eggplant slices with your fingers and place them on the trays. Baste them with sauce until they are all covered. Refer to the video. Dehydrate at 115 degrees for 12 hours. Flip them over and continue dehydrating for 4 more hours.

Marinara Sauce
Sauce Ingredients:

2 cups dried tomatoes (soaked in 2 cups filtered water for 1 hour)
¼ cup chopped basil
2 tbsp. nutritional yeast
¼ cup organic maple syrup
1 tsp. onion powder
1 tsp. garlic powder
½ tsp. chipotle powder
¼ tsp. Himalayan salt
2 tsp. lemon juice

Directions:

Drain the tomatoes and save the water. Place the tomatoes in a Breville. Add the remaining ingredients to the tomatoes along with ½ cup of tomato water. Blend the ingredients until evenly mixed.

Pesto Sauce
Pesto Ingredients:
4 cups basil
1 ½ cup pine nuts
¼ tsp. pink Himalayan salt
2 tsp. lemon juice
¼ tsp. cayenne pepper
3 tbsp. California Heritage Olive Oil
½ tsp. onion powder
½ tsp. garlic powder

Directions:
Place the ingredients into a Breville. Pulse until the desired consistency is reached.

Assembly:
Note: This recipe makes two pizzas.
Julienne slice 1 ¾ cups of fresh basil.
Take ½ of the marinara sauce and spread it on each of the pizza crusts. Take the pesto sauce and spread it on each of the crusts.
Place a layer of eggplant garnish on the crusts.
Place a layer of mushroom garnish on the crusts.
Place a layer of bell pepper on each of the crusts.
Sprinkle a layer of sunflower crunch garnish over the layer of bell pepper.
Sprinkle a large handful of the freshly sliced julienne basil on top of each of the pizzas.
Serve
The pizza will last 3 to 4 days in the refrigerator.
Note: If you want it warm, just place into the dehydrator for ½ hour or to taste.