This question is for a raw pizza base using sprouted buckwheat.
I love having something crunchy, savoury carb-rich to eat. This is why I am trying to get my sprouted buckwheat pizza base to a point where it's actually yummy.
I am failing. I mean, it's "OK" with lots of topping, raw tomato sauce, raw cheese, olives, capsicum, etc. But... in all honesty, the base in itself is just not very good, mainly because of the bitterish starchy-ish taste of buckwheat.
I am using:
- 1 cup buckwheat
- 1 cup linseeds
- 1/2 cup sundried tomatoes
- 1 cup of dates
- 1 cup of water
What can I blend the taste of raw buckwheat with, so that it "works"? I thought the dates would help, but...