The Ultimate Sausage and Pepper Pizza Project - Introduction

I have to admit, this turned out to be quite a fun project.This was my first pizza that I ever made and since I made this exactly 1 year ago today, I've decided to re-post it.



I was on a mission to find the best raw pizza crust, cheese, marinara sauce, and toppings to make the Ultimate Sausage and Pepper Pizza. I've posted this information in 6 separate sections to make it easier to follow. This way each part of the pizza is a stand alone recipe. Use one part, or use them all. One suggestion that I'd make is that if you don't care for sprouted buckwheat, replace it with sprouted Kamut. Personally, I prefer Kamut over buckwheat, but many people love sprouted buckwheat. Also, I'd create individual pizzas, unless you were having a big party.

For more cheese options, look under the "cheese" category of my blog, in the drop down menu or Google "raw macadamia nut cheese" for more ideas..


The crust takes the longest amount of time, between sprouting and dehydrating. I make individual crusts and freeze them. This saves a TON of time. For another alternative, try this Portobello Mushroom Pizza and Zucchini Crust Pizza.

Getting Started:
-Buckwheat groats need to soak and sprout  for the crust. Since I made this, I've switched over to Kamut. (It is not gluten free, however, many folks who are gluten sensitive can handle it).
-Crust dehydrates for 13 hours.
-Sausage needs to dehydrate 6-8 hours.
-Macadamia Mozzarella tastes better if you can let it sit in refrigerator overnight, but it's not necessary for pizza.
-Almond Parmesan cheese dehydrates 8 hours, but this ingredient is completely optional.
-Marinara can be made same day you are serving.
-Toppings can be "roasted" in dehydrator in advance or same day as serving.

Good Luck!

I have listed the following steps individually : crust, marinara sauce, macadamia mozzarella cheese, toppings, sausage, and parmesan cheese.

Here is the CRUST RECIPE...
Here is a link to the summary with all steps included.