Sun-dried Tomato Mozzarella Pizza

Sun-dried Tomato Mozzarella Pizza

Prep Time

1 hr

Dehydrate Time

1 hr


4 cups Sun-dried tomatoes

3/4 cup Olive oil

1 tbsp Basil

1 1/2 tsp Celtic Sea salt

3 cups Buckwheat groats, soaked and dehydrated

1 tbsp Honey

1 cup Cashews

1/2 tsp Probiotics

2 3/4 cups Water

3 Cloves garlic

1 tbsp Oregano

2 Lemons, juiced

1 cup Psyllium husks

3/4 cup Irish moss gel

1 cup Young coconut meat

1 tsp Salt


1. For Tomato Sauce: In a food processor, combine sun-dried tomatoes, ¾ cup water, ½ cup olive oil, garlic, basil, oregano, Celtic sea salt and juice from ½ lemon. Sauce may be very thick, so you can add small amounts of water until the consistency is just right.

2. For Pizza Crust: Grind buckwheat groats, psyllium, and salt into flour. Blend all wet ingredients. In a food processor, slowly pour wet ingredients into flour. Process until doughy. Using buckwheat flour, roll out dough just like you would any other pizza dough. Shape and dehydrate at 105°F for 24 hours.

3. For Mozzarella: Blend all ingredients thoroughly. Place a cheese cloth or flour sack cloth in a strainer and rest over a deep bowl. Make sure the bottom of the strainer does not touch the bottom of the bowl. Pour blended ingredients into cloth and twist tightly to cover. Let sit in a warm place (I rested it on the dehydrator) for about 24 hours. The result is a soft tangy “cheese”. I divided the cheese into fourths, rolled into balls, and cut into slices for the pizza. You can also just drop teaspoons to cover the pizza.

4. Toss any of your favorite veggies with olive oil and salt and let marinate for about one half hour.

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