Pizza Crust
1 medium yellow squash or zucchini – roughly chopped
1/2 onion – roughly chopped
6 halves of sun dried tomatoes
1 date – pitted
juice of 1 orange
1/8 cup nama shoyu
3 cups buckwheat – sprouted
2 cups sunflower seeds – sprouted
1 1/2 cup flax seeds – ground

In a food processor, combine the vegetables, date, orange juice and nama shoyu until well mixed. Add the sprouts in batches and blend thoroughly. Lastly, add the with flax seeds and mix until smooth. Spread thickly on Teflex sheets and dehydrate at 115F. After 2 hours, cut into desired crust shapes. Dehydrate for another 12 hours, then remove the crusts from teflex sheets, flip, and dehydrate for another 4 hours or until dry. Keep refrigerated until ready to use in airtight glass containers.

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