pizza base

makes 1 base

1 cup sprouted wholegrain buckwheat, rinsed

60 ml (2 fl oz/¼ cup) olive oil

100 g (3½ oz/²/₃ cup) soaked and drained linseeds

60 ml (2 fl oz/¼ cup) fresh carrot juice

140 g (5 oz/1 cup) carrot pulp

1 teaspoon sea salt

1 garlic clove, chopped

Put all of the ingredients in a food processor and process until smooth, adding a little water if necessary — the mixture should resemble a smooth paste.

Spread the mixture evenly over a plastic dehydrator sheet, about 5 mm (¼ inch) thick. Set the dehydrator temperature to high and dehydrate for 1 hour.

Decrease the temperature to medium and continue to dehydrate the base for about 5 hours, or until the top of the base hardens and starts to crack a little. Turn the base over and place back on the dehydrator sheet. Dehydrate for about 5 hours longer, or until the crust is very dry and firm.

This pizza base recipe is good for people with a gluten intolerance — both kids and adults will love it.