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Raw dough for pizza or bread

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By Stanka Vukelić

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Many raw pizza and bread recipes, while delicious, are very heavy because of the nuts that are usually being used to make it. This recipe is devoid of any nuts whatsoever! The dough is light on the stomach, tasty, and suitable for everyday consumption.

It’s made of zucchini and sprouted buckwheat. Buckwheat, regardless of its name, is not a cereal. It is a fruit seed that is related to rhubarb and sorrel, making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain gluten proteins.

The bread can be used in various ways. We use it for sandwiches, vegetable spreads (as red pepper spread), or for various nut spreads. The dough shaped into a pizza makes it a prefect base for pizza sauces (like spinach sauce).

We are in the process of preparing a number of easy to make and tasty spreads, and sauces which you will be able to combine with this bread.


Preparation time: 15-20 min.

Soaking: over night, or 6-10 hours

Dehydration: 8-12 hours


Ingredients for 2 people (for 3-5 meals):

1 kg (35 oz) of zucchini

1/2 kg (17.5 oz) of buckwheat soaked overnight

3 medium garlic cloves (or as you like)

1/2 teaspoon of sea salt

3-5 tablespoons extra-virgin olive oil

1 fresh-squeezed lemon

2 cups of ground flax seeds



1. Put the buckwheat into a jar and cover with fresh water. Soak it over night. After that, wash well a few times.

2. Slice zucchini into small pieces.

3. Put the zucchini into a food processor and process well.

4. Put the buckwheat, salt, olive oil, and lemon into food processor and mix well with the zucchini.

5. Grind flax seeds in a clean electric coffee grinder; grind until powdered.

6. Put ground flax seeds in food processor with other ingredients and process until well combined.

7. raw dough, raw bread, raw pizza from buckwheat, buckwheat bread recipe, buckwhaet recipe, healthy raw bread,Spread out on dehydrator sheets in shape of bread or pizza and mark the dough (best with a pizza cutter) into handy pieces. Thickness: 1 cm (~0.5 inch). Dehydrate at 46ºC (115ºF) for 4-6 hours. When the top feels dry to touch, flip and continue drying on the other side. Let dry another 4-6 hours until dry.

8. When dry, store in refrigerator in a sealed container. Stays good for 7 days, maybe more, we’ll never know, because it is eaten up too soon.



Instead of flax seeds, use chia seeds.

Let buckwheat sprout 1 or 2 days; it adds to live-food-value.

If you don’t have a dehydrator, let dry in an open stove below 50ºC (120ºF). In summer let dry outside in the sun.


Extra info on buckwheat:

1. buckwheat is a fruit seed that is related to rhubarb and sorrel and does not contain gluten proteins

2. super-high in magnesium – contains almost 86 milligrams of magnesium in a one-cup serving

3. very good source of manganese, magnesium, copper, boron, calcium, vitamins of B-group, vitamin E

4. is highly rich in iron

5. rich supply of antioxidants

6. lowering blood pressure, and lowering risk of developing high cholesterol

7. better blood sugar control and lowered risk of diabetes

8. whole buckwheat is high in fiber, so it will faster satisfy hunger; great tool for weight loss

9. contains more protein than grains and is not deficient in the amino acid lysine as most grains are, so the protein is nutritionally more complete

10. it is high in lecithin, which is a brain boosting super food; 28% of the brain is actually made up of lecithin

11. lecithin may prevent anxiety, depression, brain fog, mental fatigue and generally make the brain sharper and clearer

12. sprouted buckwheat is high in bio-flavonoids and co-enzyme Q10

13. participates in more than 300 enzymic reactions, killing bacteria, fungus, viruses; necessary for building body cells, strengthening bones, stimulating skin healing

14. warning: buy organic buckwheat of light green color; the brownish is usually heat-treated and does not sprout



Sources and more information:


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