raw pizza recipe

this fall marks one year since my introduction to raw foods. while searching for gluten-free dessert recipes, i stumbled upon carmella's blog, the sunny raw kitchen. carmi and i connected via email and before long made plans for her family to stay with us during their journey through the u.s.

(you can read installments of the delicious visit if you'd like: part I, II, and III, and at carmella's blog.)

one of the first raw recipes i made was pizza. it was love at first bite! i followed carmella's herb pizza crust recipe and have adapted it to fit one excalibur dehydrator tray. i've posted the recipe before, but since then have added tomato.

Raw Pizza Crusts
(fits one excalibur deydrator tray and yields 9 crusts)

ingredients:

1 1/4 C. raw buckwheat groats
2/3 C. raw sunflower seeds
5 T. ground flax
1 C. summer squash
1 medium tomato OR 1/4 C. water
1 T. olive oil (more for a softer crust, less for a crunchier crust)
1 tsp. herbs of choice (oregano, basil, thyme, parsley...)
1 tsp. fresh garlic
1 tsp. sea salt
love


preparation:

1. soak buckwheat groats and sunflower seeds in filtered water a few hours. (some sources say overnight is fine, others no longer than four hours. do what feels best to you.)

update: i'm told buckwheat groats should be soaked no longer than 30 minutes. thanks, rick!

2. rinse soaked groats and seeds thoroughly.

3. you can use prepared flax meal or make your own by processing a few tablespoons flax seeds in a dry grinder (a coffee grinder or magic bullet works nicely).

4. chop squash and tomato. you may prefer to remove the tomato seeds and skin. or you may prefer to nix the tomato and use water instead. i use tomato because of the lovely color it adds to the crust. soaked sun-dried tomatoes will also work.

note: raw pizza crusts are very forgiving. don't be afraid to play with the ingredients to suit your preferences.


procedure:

in a food processor, blend all ingredients until smooth.

spread onto teflex sheet and score into 9 crusts.

dehydrate at 145° for one hour, then turn down to 115°.

after a few hours the batter will peel nicely from the tray. at this point, flip batter onto mesh screen and dehydrate at 115° until dry.

crusts may be stored in the fridge a few weeks or frozen for months. they thaw quickly at room temperature.

the toppings:

there are many nut cheese recipes out there. some involve fermentation with powdered probiotics or rejuvelac. i'd like to try fermenting nut cheese, but for now find the simple recipe below to suit my taste buds just fine.

Quick and Easy Cashew Cheezy

2/3 C. raw cashews, soaked
1/4 C. water
1-2 garlic cloves
1 tsp. lemon juice
1/4 tsp. salt
1 Tbsp. nutritional yeast flakes

process all ingredients in a high speed blender until smooth and creamy.

dehydrating the cheese enhances the flavor and reminds me of melted mozzarella.

Marinated Veggies

chop veggies of choice and coat in a mixture of equal parts olive oil and shoyu and a squirt of agave and crushed garlic if you'd like.

Nacho Cheese Pizza

top with kristen suzanne's cheezy hemp nacho sauce or carmella's version, nacho cheeze and marinated veggies.

Pesto Pizza

choose your favorite pesto recipe and top with tomato sauce or cashew cheese and veggies.

Avocado and Veggies

simply mash up an avocado, season to taste, and top with veggies.

***

in the not-so-mainstream news:



john and i have been keeping a watchful eye on what is unfolding in many parts of the world. we don't recommend protesting nor rioting mainly because what you fight, you become. our solution is as simple as refusing to play the game. when you step back and take a fresh look at it, that's what it is - a game. and it's all our choice.