Pliable Raw Vegan Tart & Pizza Dough


135 g tigernut flour (grind whole tigernuts into flour in the Blendtec)
45 g gluten-free sprouted oat flour (or grind oatmeal and use in powder form)
25 g sprouted buckwheat flour (grind sprouted dehydrated buckwheat into flour in the Blendtec) or use coconut flour
20 g extra virgin olive oil (or coconut oil, sesame oil)
120 g filtered water
15-18 g psyllium husk powder
1/4 to 1/2 tsp pink himalayan salt

1. Place the tigernut flour (or almond flour or use half tiger nut half almond flour), sprouted oat flour, salt, psyllium and buckwheat flour(or coconut flour) in a bowl, mix together.
2. Add the olive oil and water. Stir well. Using your hands knead the dough.
3. Once the dough comes together, remove from the bowl, let it sit for 5 minutes, then roll the dough between parchment papers about approx 1/4 inch.
4. Cut the dough in desired shape. You can make small rounds or a rectangle large dough.
5. Spread your favorite sauce over the dough.(I prefer raw tomato sauce, balsamic and seaweed) You can also add the sauce at the end of dehydration process if your sauce is thick enough no need to dehydrate again.
6. For the pizza dough, dehydrate for 3 hours or until dried enough. You will get a soft pliable dough after 3 hours.
7. To make tart crust, after rolling the dough out, place in the tart tin (I used 10cm x 4 tart tin), press down and shape with your hands. Dehydrate for 3 hours, then remove from the tin. Continue to dehydrate another 1-2 hours, flip the dough and finish with extra one hour dehydration. You can keep it in an airtight container up to a week and fill with your favorite filling and reheat before eating.

You can also use peeled almond flour instead tigernuts. It will still work. There are some factors such as the oil content in the nuts and freshness of your product will affect the quality of the finished product. So you may not get the exact same result as mine. Our recommendation is to use fresh produce organic raw nuts.
Find the dehydrated raw tomato sauce recipe here