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Organic Multi Grain Pizza Crust

with Tomato Sauce

Why gluten free diet is good for everybody?

Gluten is a special type of protein found in grains such as wheat, barley and rye. Therefore, most cereal and bread contains gluten. It makes bread and pasta elastic and nice to chew.

Some people are adopting a diet free of gluten because they are diagnosed with celiac disease. They are intolerant to this protein and consumption of food containing gluten causes injury to the intestines.

The gluten-free diet has grown in popularity among those who do not have celiac disease. There are many benefits in cutting down gluten consumption in your daily diet. You will enjoy relief from conditions such as skin allergy, joint pain, digestion problem, overwhelming fatigue, forgetfulness and difficult to focus, as well as weight problem.

While you are cutting down the gluten-containing grains such as wheat and barley from your diet, replace it with other whole grains such as quinoa and amaranth. These are super nutritious food consumed by Andean tribes for higher energy and alertness!



Brazil Nut Parmesan Cheese
1 cup Brazil nuts
1 tsp Salt

Raw Sour Cream
1½ cup Soaked cashew nuts
½ tsp Salt
2 tbsp Lemon juice
¾ cup Water

Pizza Crust
2 cup Wholegrain buckwheat
2½ cup Sunflower seed
1 tbsp Chopped garlic
2 cup Carrot pulp
2 tsp Salt
2 tsp Italian herbs, Sonnentor
¼ cup Ground flaxseed
½ cup+2 tbsp Olive oil, Why Not?
1½ cup Carrot juice

Pizza Topping
2 tbsp Bolognese sauce
1 cup Micro green mix (salad leaves mix)
1 tbsp Tomato cubes



Brazil Nut Parmesan Cheese
Blend Brazil nuts with salt into powder form. Set aside to be used later.

Raw Sour Cream
1. Soak the cashew nuts for 8 hours or overnight and drain the water.
2. Place all remaining ingredients in a blender with the cashew nuts.
3. Blend until smooth and the raw sour cream is ready to be used.

Multi Grain Pizza Crust
1. Presoak buckwheat and sunflower seeds for 8 hours. Drain well.
2. Place all ingredients in a bowl of food processor fitted with the ‘S’ blade.
3. Blend it to medium rough texture.
4. Place the mixture on a teflex sheet in the size of about 10cm in diameter.
5. Dehydrate in a dehydrator at 40˚C (or in an oven at 40˚–50˚C) for about 3–4 hours or until crust is dried and crunchy.
6. Place a piece of pizza crust on plate.
7. Spread some Bolognese sauce on top and follow with 2 tsp raw sour cream.
8. Arrange the micro green mix, tomato salsa and sprinkle some Parmesan cheese on top.
9. Serve immediately while the crust is still crunchy.

* For storage, keep pizza crust in air tight container to prevent sogginess.

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