2 ½ cups buckwheat groats, soaked 6 hours, sprouted 24 hours.

1/3 C. tamari

1/3 C. olive oil

2 tsp. marjoram

2 tsp. basil

2 tsp. oregano

Place the buckwheat groats in a food processor with the oil, spices and tamari and process until a dough is formed. Shape dough into crusts on dehydrator tray lined with parchment paper. Dehydrate until the crust is tender (approx. 12 hours). Turn crusts over part way through.

Mash ripe avocado with lemon and sea salt to make a tangy spread. Spread a generous amount on pizza crust.Top with your favorite pizza toppings (minced bell peppers, onion, black olives, tomato etc.). Drizzle Raw Alpine Cheese over the top and enjoy!