Pizza Crust
2 1/2 c buckwheat groats, soaked 6 hours, sprouted 24 hours
1/3 c extra-virgin olive oil
3-4 TBSP herbs or spices, or more to taste
dried basil
oregano
dried red chili peppers
sea salt
liquid aminos
put in processor until a dough is formed.
Shape into crust approximately 1/4 inch thick and put in dehydrator.
Let get hard and dry all the way through