5onionslarge, sliced thinly (Use a mandoline if you have one)
1 1/2tbsplemon juice
Grind all ingredients in a food processor until they have a paste consistency.Spread approximately 1/2″ thick onto a Paraflexx sheet in a circle and dehydrate at 115° F 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.
Dehydrate for another 8 to 10 hours or until base is dry enough to hold together.
Blend all ingredients except the onions in a high-speed blender, until smooth.
In a bowl, hand mix the date mixture with the onions until they are thoroughly covered.
Dehydrate at 115° F on a non-stick sheet for 2 to 3 hours, so they soften and take on a cooked appearance.
Pulse all ingredients in a food processor until broken down, but leave some texture to the finished pesto.
Blend all ingredients in a high-power blender until smooth.
Grind all ingredients in a food processor until they have a fluffy consistency.
Spread the tomato sauce onto the base.
Then sprinkle on the pesto, macadamia cheese and caramelised onions evenly to produce a beautiful layered and textured pizza.
If you need instructions on how to sprout buckwheat, please refer to the video below.