Grind buckwheat crispies into powder. Set aside. Combine celery, olive oil, salt, and water in high speed blender until smooth. Add flax and blend well. Add buckwheat and blend well. Spread evenly onto a lined 14‐inch square dehydrator tray. Dehydrate approx 10 hours, flip, score into desired number/shape slices, and dehydrate for another 4‐6 hrs – until crust is desired consistency. Top with desired sauce and toppings and enjoy!
