Buckwheat raw pizza base This question is for a raw pizza base using sprouted buckwheat.

I love having something crunchy, savoury carb-rich to eat. This is why I am trying to get my sprouted buckwheat pizza base to a point where it's actually yummy.

I am failing. I mean, it's "OK" with lots of topping, raw tomato sauce, raw cheese, olives, capsicum, etc. But... in all honesty, the base in itself is just not very good, mainly because of the bitterish starchy-ish taste of buckwheat.

I am using:


1 cup buckwheat
1 cup linseeds
1/2 cup sundried tomatoes
1 cup of dates
1 cup of water
Salt


What can I blend the taste of raw buckwheat with, so that it "works"? I thought the dates would help, but...
Let me approach the question in two parts 1) you want to flavor the buckwheat 2) you need a binder (currently you're using dates). 
My suggestion 1* / use avocado and mash some dried spices (basil, oregano, etc) into it. The avocado is going to be the oil. Do not add any other oil.  2* / try de-seeded zucchini in your buckwheat blend - the idea is to experiment with mushy plants with low water content (thus you need to remove the seeds of the zucchini in this example).
These are theories as I'm not raw but still hope the direction helps :)