Free Recipes from Essential Cuisine

Pizza Marinara with Buckwheat Pizza Dough Crackers

2 cups sprouted buckwheat groats (or soaked)
3/4 cup finely grated carrots (or carrot pulp)
3/4 cup soaked flax seeds (or ground flax seed powder)
1/2 cup olive oil
1 tbsp Italian seasonings (or fresh herbs to taste)
1-2 cloves fresh garlic (optional)

Mix all ingredients together in a food processor. Start with fresh garlic, then groats and followed by the rest of the ingredients. Coat a dehydrator sheet or a cookie sheet with a small amount of olive oil and scoop batches of dough out to make rounds. You can make a large pizza dough (about 6 inches in diameter) – or you can make smaller individual rounds (about 3 inches in diameter), which is my preference. The smaller rounds are easier to serve and eat. Press out the dough evenly to about 1/4 to 1/2 inch thick, by patting the top with your finger tips. If it gets too sticky and hard to work with, dip your fingers into some orange juice. Once crust is pressed out evenly, dehydrate at 100-115 for about 7 hours or until crust is dry enough to transfer to the mesh rack. Use a spatula when lifting dough and be very careful when transferring it. Dehydrate for another 7 to 8 hours or until completely dry. If crust is very dry, and stored in a cool dry air tight container, it can be kept fresh for up to a month.

1 cup macadamia nuts
1 cup raw pine nuts or cashews
1/2 cup lemon juice
1/8 cup Nama Shoyu or 1 1/2 tsp Celtic sea salt
1 tbsp garlic
1/2 tsp peppercorns

Soak nuts first for several hours (optional). Blend all ingredients until creamy. Add water and/or olive oil to liquefy as needed. Keeps 3 days in the refrigerator.

1/2 cup dried pineapple (or fresh)
2 cups chopped tomatoes
1 tsp minced ginger
2 tbsp minced garlic
1 tsp minced jalapeno
1/3 cup fresh basil leaves, chopped and packed
1/4 cup red bell pepper
1/3 cup sun-dried tomatoes
1/4 cup fresh oregano leaves de-stemmed and chopped
1/4 cup Nama Shoyu or 1 1/2 tsp sea salt
1 cup olive oil
1/4 cup red wine
1/2 cup shallots

Blend ingredients measured and prepped first. Blend together just before serving – it thickens about 2-3 minutes after blending. Arrange Buckwheat pizza crusts on plate. Pour Luscious Marinara Sauce on the top. It will be thick and should not run over the edges. Top with MacPine Cheese Sauce.If the MacPine Cheese Sauce is too thick, add a little water and/or olive oil. It should still be thick – not at all runny. Since it will not pour or spread, it is best to place about 1/2 to 1 tsp of Cheese Sauce in a few places on top of the Luscious Marinara Sauce. Finish by topping pizza with finely chopped: scallions, onions, jalapeno, black olives, marinated portabellas, or leeks.

Completed Pizzas – Yum Yum Yum!