Usuba
Pizza on Sprouted Buckwheat Crust
Raw food pizza with a crispy base made from sprouted buckwheat and sunflower seeds. Topped with fresh tomatoes, tofu, olives, lettuce, and pumpkin seeds with balsamic cream. This dish requires no heat treatment and is suitable for a vegetarian table.
- Total
- 35 min
- Standard serving
- 391.4 g
Ingredients
Total 12
Instructions
- 1
Step 1
Soak the green buckwheat groats for 15 minutes to allow them to sprout.
- 2
Step 2
Blend the sprouted buckwheat, sunflower seeds, vegetable oil, thyme, and salt in a blender until smooth. If needed, add 2 tablespoons of water.
- 3
Step 3
Spread the dough on baking paper and form a crust. Place in a preheated oven at 80 °C. After 5 minutes, reduce the temperature to 50 °C and dry for another 10–15 minutes.
- 4
Step 4
Crumble the tofu finely, slice the tomatoes into rings, prepare the frisée lettuce leaves and slice the olives.
- 5
Step 5
Arrange tofu, tomatoes, olives, and salad on the crust. Drizzle with white balsamic cream and sprinkle with pumpkin seeds.
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