RAW Veggie Pizza

Any pizza lover will tell you that what makes a great pizza is the balance between a great crust, great sauce and great toppings. It's really simple, which makes it actually quite easy to duplicate! I think you will really love this RAW alternative to one of the world's most beloved...and simple...foods. In fact, keep it simple and you will surely end up with a pure slice of heaven!

In joy!

~Crust~

1 cup flax seeds (soaked for at least 20 mins)

1/4 cups almonds (soaked 24hrs)

1 cup veggies (squash works really well)

2 tsp Italian Seasoning

2 Tbl Olive oil

1) Process Ingredients in your food processor until thoroughly combined.

2) Spread mixture onto the texflex sheets in the shape of round pizza crusts. 

3) Dehydrate for 10-12 hours

~Tomato Sauce~

2 cups cherry tomatoes

1 cup sun-dried tomatoes

1/4 sun-dried tomato water

4 pitted dates

3 Tbl Olive oil

1/4 cup filtered water

1) Process ingredients in a food processor.

2) Once thoroughly pureed, place sauce in a medium bowl and set aside.

~Almond Cheeze~

2 cups almond solids (this is what's leftover after you make almond nutmilk; I recommend using this because it makes the cheeze nice and soft, but you could also just processes soaked almonds)

2 Tbl Olive oil

1 Tbl Sesame oil

1 Tbl Italian Seasoning

1 tsp cumin powder

1 tsp mustard powder

2 Tbl (or to taste) Bragg Liquid Aminos or sun-dried tomato water

1) Process all ingredients in a food processor.

2) Once thoroughly pureed, place cheeze in a medium bowl and set aside.

~Toppings~

ADD ANY VEGGIES YOU LIKE! Slice them very thin with a mandoline.  This makes it really pretty and helps the veggies to get nice and soft when you put the pizza back in the dehydrator to warm it up.

I typically use bell peppers, broccoli, mushrooms and/or red onion and, of course, I always finish the pizza with fresh basil.

To assemble the pizzas:

1) Take your dehydrated crusts and spread the tomato sauce on evenly.

2) Evenly distribute toppings on each of the pizzas. 

3) With a pasty bag (or a zipper bag that you have snipped one of the corners off of) pipe on the cheeze mixture.  This is less messy and makes the cheeze look very convincing.

4) Place the pizzas back in the dehydrator for another 30 minutes to an hour to allow it to warm and for the toppings to soften.

5) Chiffonade some fresh basil and add before serving.

Have fun with this meal! Balance is the key. The sauce tends to be what makes this dish, but don't over do it, especially if you are using potent sun-dried tomatoes. Taste all of the elements frequently. Done well and this dish is sure to amaze your friends and family!

Constant Healing!

Victoria Moon