Soak buckwheat and seeds overnight in filtered water
The next day, drain and rinse the buckwheat and seeds well and place in a large bowl.
Process the buckwheat and seeds in batches in your food processor with the herbs and salt and place in a large bowl.
Blend flax seeds to create a fine flax meal
Add the carrots and flax meal to the buckwheat and seed base and mix well by hand.
Spread on dehydrator sheets in large pizza shapes around 1 ½ cm thick.
Dry overnight and remove teflex sheets and dry for another 1-2 hours or until completely dry
Store in an airtight container for 2 weeks.
Combine all the topping ingredients in a large bowl and gently massage with your hands so everything breaks down slightly and the rocket begins to wilt.
Cover the surface of your pizza base with a vegan pesto or a layer of hummus or olive tapenade. Then add your topping, spreading it out to cover all the surface area.
Serve each slice with additional avocado and a good sprinkle of nutritional yeast.