Sun-dried Tomato Mozzarella Pizza

Easy  |  Time: 2 hours  |  Servings: 1-3
Sun-dried Tomato Mozzarella Pizza
What you'll need:
  • 4 cups Sun-dried tomatoes
  • 2 ¾ cups Water
  • ¾ cup Olive oil
  • 3 Cloves garlic
  • 1 tbsp. Basil
  • 1 tbsp. Oregano
  • 1 1/2 tsp. Celtic Sea salt
  • 2 Lemons, juiced
  • 3 cups Buckwheat groats, soaked and dehydrated
  • 1 cup Psyllium husks
  • ¾ cup Irish moss gel
  • 1 tbsp. Honey
  • 1 cup Young coconut meat
  • 1 cup Cashews
  • 1 tsp. Salt
  • 1/2 tsp. Probiotics

How to make it:

We bet you never tried such a delicious pizza that is also healthy!

  • 1. For Tomato Sauce: In a food processor, combine sun-dried tomatoes, ¾ cup water, ½ cup olive oil, garlic, basil, oregano, Celtic sea salt and juice from ½ lemon. Sauce may be very thick, so you can add small amounts of water until the consistency is just right.
  • 2. For Pizza Crust: Grind buckwheat groats, psyllium, and salt into flour. Blend all wet ingredients. In a food processor, slowly pour wet ingredients into flour. Process until doughy. Using buckwheat flour, roll out dough just like you would any other pizza dough. Shape and dehydrate at 105°F for 24 hours.
  • 3. For Mozzarella: Blend all ingredients thoroughly. Place a cheese cloth or flour sack cloth in a strainer and rest over a deep bowl. Make sure the bottom of the strainer does not touch the bottom of the bowl. Pour blended ingredients into cloth and twist tightly to cover. Let sit in a warm place (I rested it on the dehydrator) for about 24 hours. The result is a soft tangy “cheese”. I divided the cheese into fourths, rolled into balls, and cut into slices for the pizza. You can also just drop teaspoons to cover the pizza.
  • 4. Toss any of your favorite veggies with olive oil and salt and let marinate for about one half hour.
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