Raw Buckwheat Pizza Recipe

Good afternoon everyone!

A raw food pizza is packed with nutrients, it tastes absolutely amazing and it’s energising as well. I’m very happy to have this treat every now and then. I’ve noticed that our vegetarian and vegan students love this recipe too, as it fits right in with their food philosophy.

Anyway, I thought it was a bit selfish of me to keep this recipe all to myself, so I am sharing it with you today.

Enjoy it 🙂

Raw Buckwheat Pizza

(Recipe by Walter Trupp – Trupp Cooking school)

Buckwheat Crust

1 cup buckwheat, sprouted
1/4 cup olive oil
1/2 cup walnuts, soaked 6 hours, drained
2 carrots, roughly grated
1 teaspoon dried oregano

1. Sprout buckwheat: Soak 1 cup buckwheat in water overnight. Drain (the water will be slimy so drain and rinse a couple of times). Rinse 3 times a day until little tails sprout. Use when tails are the same length as the seed.
2. Place buckwheat and olive oil in the food process and pulse until a mash is achieved.
3. Add walnuts and pulse until well blended.
4. Add carrots and italian spices, blend well.
5. Form into a circle on a dehydrator sheet. Dehydrate at 55 degrees C until the tops are dry. Remove from sheet to screen and continue to dehydrate until mostly dry. You want these a little soft, not brittle.

Marinated Mushrooms and Onions

1-cup mushrooms, sliced
1 cup onions, sliced thin
1/4-cup olive oil
1/4 cup Shoyu
2 tablespoons raw honey

1. Toss together mushrooms and onions. Place in glass container.
2. Whisk together, olive oil, shoyu and honey.
3. Pour over mushroom, onion mix. Stir to coat. Place in refrigerator for at least 4 hours to marinate.
4. Place on a dehydrator sheets and dehydrate at 50 degrees C for 4-5 hours.
Tomato Sauce

1 clove garlic
1 cup sun-dried tomatoes, softened
1/4 cup olive oil
1/2 lemon, juice from
1/4 cup raisins, soaked
1/2 cup soaking water from raisins
1 teaspoon mixed chopped herbs (liked thyme, oregano etc)

Mix together all the ingredients in a food processor.

Walnut Pesto

2 cloves garlic
3 cups spinach
1/3 cup olive oil
1/2 cup walnuts, soaked, drained and dried
1/2 lemon, juice from

Mix together all the ingredients in a food processor.

Cashew Cheese

3/4 cups cashews, soaked overnight, drained
1 teaspoon lemon juice
Salt and pepper

1. Place all ingredients in food processor. Pulse until a creamy. Add a little water if necessary.


Place crust on plate. Spread a layer of the tomato sauce, then a layer of the walnut pesto, some of the cashew cheese, the mushroom onion mixture and then top with more cheese and onions.