View Full Version : Alissa's pizza crust
08-31-2006, 06:12 PM
Finally getting around to making Alissa's pizza. Was wanting to know what crust everyone liked the best. I will probably try the easy or easier crust, unless someone says the Gourmet crust is to die for.
I know this is going to sound crazy, but how do you sprout buckwheat? Ithink I tried it one time and it messed up. Does it need to be sprouted to work?
08-31-2006, 06:28 PM
hey, I have tried all 3 of her crust, the eggplant was my favorite. I personally like a flaxseed cracker crust best.
To sprout buckwheat, soak over night, rinse, cover opening, place on 45 degree angle, rinse twice daily, when they get a little tail, take a planting tray fill with good soil, then take the sprouts and sprinkle evenly all over the top of the soil. Water lightly. Place tray in a black garbage bag. Place in indirect sun. in 3 days take out of the bag place in indirect sun, water and trim to eat when ready.
08-31-2006, 07:35 PM
To make Alissa's recipe with sprouted buckwheat, all you need to do is soak, rinse well the next day and then let it sprout in a jar or large bowl only until the tail forms...then you can use it. But you don't have to sprout it if you don't want to...in Raw Food for the Real World, they even say you can soak the buckwheat for about 4 hours and then rinse and use in recipes.
But Alissa says to just sprout until you see the tail (usually in about a day it is ready) and then rinse and use. Buckwheat can tend to go "funky" on ya if you leave it sprouting too long and it can also ferment on ya once you dehydrate it if you sprout it too long. Learned that the hard way!
I generally like the easiest crust for convenience-sake...but taste-wise, I actually like using her burger bun recipe spread thinly for pizza crust! That recipe is similar to the easy crust with the buckwheat.
08-31-2006, 10:20 PM
Thanks every one! I think I will try the one with the buckwheat this time. Looks like the best of both worlds with some flax and buckwheat.
I use her calzone crust spread thin for pizza and spread even thinner for crackers.....I vary the seasoning depending on the flavor I want. The crackers are similar to wheat thins.
09-01-2006, 11:54 PM
I added a few italian spices to my Alissa's EASY CRUST.
I got two medium sized pizza crusts out of that recipe!!! I made it the thickness she suggests.
Has anyone had that happened?
Buy one at regular price, get the next one for 5 bucks.... :p just kidding.
I wonder if it was because I put alot of water for my flax seeds to soak in and the flax seeds absorbed it up.
Do I need to double the cheese and marinara recipe then?
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