This is Gena Hemshaw’s delicious spin an absolute classic and irrefutable comfort food: pizza. This recipe takes a little forethought as both the buckwheat and quinoa in the crust need to be soaked, sprouted, and dehydrated before hand. The recipe itself will come together very easily and you’ll be delighted by the results! If you’re thinking “guacamole with marinara sauce?!”, it just WORKS, trust us…
For the crust
- 1 cup quinoa, dry
1 cup buckwheat, dry
1/2 cup sunflower seeds
3 tbsp ground flax meal
8 sundried tomatoes, chopped
1/4 tsp sea salt
1 tsp dried oregano
1 tsp dried basil
Black pepper to taste
For the marinara sauce
- 1 very large red or yellow bell pepper, deseeded
¾ cup cherry or roma tomatoes
¼ cup sundried tomatoes
1 Tablespoon olive oil
¼ teaspoon salt
Generous sprinkle dried thyme
Generous sprinkle dried oregano
¼ cup basil
2 pitted dates
For the guacamole
- 1 avocado, pitted and chopped
1/4 red pepper, finely diced
Handful cherry tomatoes, chopped into small pieces
Juice of 1 lemon or lime
1/2 cup cilantro, packed and chopped
1/2 packet stevia, or a few drops (you could also use agave or honey)
Sea salt and pepper to taste
Day 1: Submerge both the buckwheat and the quinoa in water and soak overnight.
Day 2: Rinse the grains off. Submerge the buckwheat again in fresh water. Meanwhile, place drained quinoa in a glass container, and cover the mouth with a paper towel or cheesecloth affixed with a rubber band. Lay container on its side and let sit.
Day 3: Rinse and drain buckwheat. Remove quinoa from glass jar–at this point, it should have sprouted little tails! Place both grains on Teflex-lined sheets in a dehydrator set to 115 degrees and dehydrate for the next 10-12 hours.
Day 4: Grind sunflower seeds and 1/2 cup dried buckwheat into a fine meal in a food processor. (Leftover buckwheat can be saved for something else!) To the ground seeds and buckwheat, add salt, pepper, spices, flax, and 1 cup sprouted quinoa. Process with 1 cup water till you have a sticky dough. If your dough is too dry, add more water until it’s still thick, but pliable. Pulse in the sundried tomatoes. Shape into 4 small disks, and dehydrate for 5 hours at 115 degrees. Flip, and dehydrate for another 4-5.
Make marinara and guac (see below).
Assemble pizzas! Pile your crusts high with marinara and guacamole, garnish with basil, if you wish, and enjoy!
For the marinara:
1. Blend all ingredients in a high speed blender till thick and smooth. Serve over spiralized or thinly sliced zucchini, and enjoy!
For the Guacamole:
1. Begin my mashing the avocado and lemon or lime juice with a fork, till it’s mushy but not entirely without texture. Add the rest of your ingredients and mix again. Voila!