Sunday, August 26, 2012

Raw Pizza Pizza


Occasionally I have a savory recipe to share and today is the day! It's nothing really new but I enjoyed it last week and snapped a few pics so I could share it with you. I use my favourite buckwheat pizza crust that I've posted about before, topped with basil pesto, sun dried tomato sauce, cashew cheese, cherry tomatoes, spinach, and marinated mushrooms. It's a delicious gourmet raw vegan dinner that's perfect when you want a special meal.


I know the recipe may look daunting, but it's actually very easy to throw together. I recommend making a bunch of dehydrated pizza crusts to keep on hand in the fridge or freezer. They'll easily keep for a few months. When you want pizza you simply need to whip up any toppings of your choice. Sometimes I just top it with cheese, sauce, and veggies if I don't have any pesto already made. The marinated and dehydrated (for a few hours) mushrooms are a treat but not necessary. You can throw sliced mushrooms on top and it will still be tasty.

If you're wanting for that "cooked pizza" look and "warm out of the oven" feel, top the pizza and then dehydrate the whole thing for 2-4 hours.

I've made lots of raw pizza over the years. Get as gourmet or as simple as you like. Here I've topped it with cashew cheese, tomato sauce, red pepper, zucchini, mushrooms, and fresh basil.

Pizza

Buckwheat Crust

This makes a lot of crust. You can spread it into small rounds for individual pizzas, or cover a whole teflex sheet and cut into squares, or make one large round crust as I did for this pizza - but I always do a combination of each. The small crusts are great for freezing. Pull em out when you have a pizza craving and you just need to put some toppings on.

2 cups buckwheat, soaked
1 cup sunflower seeds
1/2 cup ground yellow flax seed
1/3 cup sun dried tomatoes, soaked
1/4 cup olive oil
3/4 cup tomato soak water
2 cloves garlic
1/2 cup chopped green onion
1 teaspoon himalayan salt
2 teaspoons agave
1Tbs dry or 1/4 cup fresh, packed basil
1 1/2 teaspoons tried oregano

In a food processor, grind the buckwheat, adding 1/4 cup of the 3/4 cup tomato soak water. Transfer to a bowl.
Grind the sunflower seeds. Add to the buckwheat along with the ground flax.
In a blender, combine all remaining ingredients until smooth.
Mix into the buckwheat/sunflower/flax.
Spread the mixture onto teflex sheets, creating rounds or squares. Score.
Dehydrate at 145F for 1 hour. Turn the temperature down to 115F and continue to dehydrate until you can flip the crusts over to the mesh screen. Dehydrate until dry.


Raw Basil Pesto
I love pesto! I make enough in the summer to freeze for the winter. This pesto is great on zucchini noodles too.

3 cups very tightly packed basil
2-3 cloves garlic
1 cup walnuts
1/2 - 2/3 cup olive oil
2 tablespoons nutritional yeast
2-3 tablespoons lemon juice
3/4 teaspoon sea salt
Optional 1/4 cup sunflower seeds

Blend all ingredients together in a food processor. Use the sunflower seeds if you want it to be thicker. 
Thin with olive oil as desired. 

Raw Tomato Sauce

I really like the combo of fresh and dried herbs in this sauce. I think the fresh basil is a "must". You can add green onion for a nice touch too. 

3/4 cup sundried tomatoes, soaked for 4-6 hours and drained
1-2 tomatoes, as needed
Handful fresh basil
1 medjool date, pitted
Salt, dried oregano and basil, to taste
1 1/2 tablespoons olive oil

Process all ingredients together in a food process until smooth. 

Raw Cashew Cheese

You could use cheddar cheese sauce on the pizza, or this white cashew cheese. 

1 cup cashews
1/4 - 1/3 cup water
2 tablespoons lemon juice
1 tablespoon nutritional yeast
1/4 teaspoon himalayan salt

Blend all ingredients in a high speed blender until smooth.


Marinated Mushrooms

The process of marinating and dehydrating mushrooms may seem simple but it really transforms the mushrooms. Make a double batch and keep them on hand to throw on salad or on top of zucchini noodles and pesto or tomato sauce.

1 package button mushrooms, sliced
tamari or nama shoyu
olive oil

Splash some tamari and olive oil over the mushrooms. Toss to coat lightly.
Let sit for 2-3 hours.
Spread onto a teflex sheet and dehydrate at 115F for about 2 hours.


How do you like your pizza?! 

Also, there's only 3 days left to vote for your favorite ice cream sundae! If you haven't already, hop over and cast your vote. The winner receives a yummy Sweetly Raw prize package!
Part of Slightly Indulgent Tuesday, Wellness Weekend, Healthy Vegan Fridays, Allergy Free WEdnesday

3 comments:

Craig Aden said...

Pretty awesome write-up about Sweetly Raw. Its really touching to know about something new about recipe. Thanks for sharing mate.

Lauren said...

Wow! I want to come to a Heathy pizza party!!!

Guru Uru said...

The concept of a raw pizza just calls to me my friend and looks incredible :D
Wonderful blog!

Cheers
Choc Chip Uru