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Bread and pizza:

Flat bread:
  • 2 and 1/3 c organic wheat**
for 36-48 hours. Strain, but not into the sink. Use this rejuvelac for making cheeze (for spread or cheeze cake). Process in a food processor with about
  • 2 c of water,
until the mixture is like a dough (a bit sticky), not runny.
Place the mixture on 2 slightly greased teflex sheets. Dehydrate in the dehydrator until the top is firm, or simply overnight (if you do not want to be bothered checking).
Then, flip onto the mesh. The dough will stick to the teflex, simply spoon it back where it belongs. Dehydrate until firm. This part of the process matters. If you want the bread to be soft, do not dehydrate for too long or in too high temperatures, as it will become crisp.
Makes 2 flat breads.

Flat bread is absolutely delicious with avocado, perhaps nut cheeze/saurkraut and a salad on top. Can be used as a pizza base too.

** In May 2005 I completely moved away from grains containing gluten. I do not recomend that you eat grains. You may wish to try this recipe in your transition to raw.

Flax-seed pizza:
To make one base, in a food processor process
  • 3 medium tomatoes,
  • 1 medium carrot and
  • your favourite fresh herbs (oregano, basil etc).
In a coffee grinder, blend
  • 1 cup of flax-seeds,
add to the vegies and blend well. If necessary, add a little bit of water/flax seeds to achieve the right consistency. Dehydrate in the dehydrator, flipping onces, until firm.

Tip: This makes a nice, soft pizza base or bread for making sandwiches and wraps.

The rest is up to your creativity. Use your favourite vegies. First, put some spread on pizza (for example: plain avocado, or dehydrated tomatoes, blended to make thick sauce, or cottage cheeze). Put sliced vegies on top.

Buckwheat-and-flax-seed pizza:
Flax-seed pizza is chewy, but hard and thin. Buckwheat pizza has a nice texture, but it breaks easily. Buckwheat-and-flax-seed pizza beats them both! It has a nice texture, is chewy, even a little crunchy, it keeps together well, is crunchy on the outside, yet it has a nice soft inside. This is my best pizza ever!

In a food processor, blend
  • 2 cups of buckwheat,
  • 1 cup of flax seed,
then add
  • 3 roughly chopped up carrots
  • 1 roughly chopped up celery stick
and blend, and then add
  • 4 roughly chopped up tomatoes
and blend. If absolutely necessary, add more tomatoes or some water, until good enough for spreading. Put on two round greased teflex sheets. Dehydrate for about 2-3 hours and then flip onto mesh and dehydrate for another 2-3 hours.

When ready, spread on avocado, then top up with cut up tomato slices, cucumber slices and chopped up lettuce, as an example.

Strawberry pizza:
This one is even better! The procedure is as in the above recipe, only the ingredients are different. Use:
  • 2 cups of buckwheat,
  • 1 cup of flax seed,
  • 2 cups of strawberries
to make it. I use cheap "jam" strawberries from a local market. And, I don't take the green tops of! Saves time and adds nutrition.

Copyright © Dr Gosia O'Reilly. All Rights Reserved.
Acknowledgements: Maura (logo).
Quotes on raw foods by fellow raw foodists.
Other quotes from The Quote Garden.
Photos: Geek Philosopher