Pesto & Caramelised Onion Pizza

From Issue 11 of News from the Kitchen

For the base

• 3 cups sprouted buckwheat
• 2 avocados or 1/2 cup almond butter
• 1/4 cup olive oil
• 1/4 cup fresh basil
• 3 tablespoons Italian seasoning
• 1/2 cup sun-dried tomatoes
• 3 tablespoons lemon juice
• 1/2 teaspoon salt
• 3 medium tomatoes

1. Grind all ingredients in a food processor until they have a paste consistency.
2. Spread approximately 1/2″ thick onto a Paraflexx sheet in a circle and dehydrate for a few hours, or until you are able to turn it upside down onto another dehydrator tray and peel off the nonstick Paraflexx sheet.
3. Dehydrate for another 8 to 10 hours or until base is dry enough to hold together.

For the caramelised onions

• 1 cup soft dates
• 3 tablespoons tamari
• 2 tablespoons olive oil
• 1/4 cup water
• 5 large onions, sliced thinly (Use a mandoline if you have one.)

1. Blend all ingredients except the onions in a high-speed blender, until smooth.
2. In a bowl, hand mix the date mixture with the onions until they are thoroughly covered.
3. Dehydrate on a Paraflexx sheet for 2 to 3 hours, so they soften and take on a cooked appearance.

For the pesto

• 2 cups basil
• 1/4 cup pine nuts
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 2 teaspoons lemon juice

1. Pulse all ingredients in a food processor until broken down, but leave some texture to the finished pesto.

For the tomato sauce

• 10 basil leaves
• 1 cup sun-dried tomatoes
• 1 cup tomatoes
• 2 teaspoons lemon juice
• 1/4 of a medium onion
• 1 soft date

1. Blend all ingredients in a high-power blender until smooth.

For the cheese

• 1 cup macadamias
• 1 1/2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 cup water
• 1 tablespoon nutritional yeast

1. Grind all ingredients in a food processor until they have a fluffy consistency.

Assembly

1. Spread the tomato sauce onto the base.
2. Then sprinkle on the pesto, macadamia cheese and caramelised onions evenly to produce a beautiful layered and textured pizza.

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