2 cups Kamut grain measured after soaked and sprouted
1/4 cup hempseed soaked 2 hrs.
1/4] cup spelt flakes soaked 2 hrs.
1 cup pumpkinseeds seeds, soaked 4-6 hours
1/4 cup of water, as needed
1/2 cup dates
1/4 cup sun-dried tomatoes, soaked
1/4 cup zucchini, chopped
1/4 cup onion, minced
3 tsp. Delicious Indigenous spice blend
1 cup almond flour
1/2 cup sea moss gel
Process the sprouted kamut, spelt, & pumpkin seeds until well mixed. Add water, dates, tomatoes, avocado, zucchini, onion, almond flour,and spices & moss and process until smooth.
Divide dough into 2 parts. Use a wet spatula to spread a layer onto your dehydrating sheet. I like making individual pizzas but you can make a large not too. Dehydrate for 1 hour at 135 degrees. Flip the crusts onto a mesh dehydrator sheet, peeling off the non stick sheet. If you are making one pizza crust, you want to score the slices (not all the way through) and adjust dehydrator to 110 degrees and dehydrate another 8-10 hours.
Top this pizza with all your favorites!!!!! Suggestion: Olives, basil, pine nut or brazil nut cheese, tomato sauce.