Heavenly Raw Vegan Pizza
This is epic. This is pizza. It's not only RAW VEGAN, but is also LOW-FAT & OIL-FREE! With a crispy crust base, tomato sauce, an abundance of fresh herbs, beetroot & dill flavoured cashew cheese, alkalising rocket, mushrooms, capsicums, and fresh alfalfa sprouts- you'll want to have this for breaky, lunch & din dins.
I wanted to create a raw pizza crust that was NOT nut-based. Nuts are great, don't get me wrong, but they have a high fat content and so you only need a handful every day. The thing is... I wanna eat a LOT of pizza, and so if I wanna eat a lot of NUT-based crust, then I'm gonna be consuming too many nuts and too much fat for a day! Get it? (Note the cheese does contain a small amount of cashews). The base for this recipe is actually made from the pulp from my morning green juice!
All the ingredients in this are organic and most are from the farmers market. *Beaming smile*. Pesticide /spray-free foods are so worth it to me. I want to nourish my body with the most excellent food available, and that means organic! Preferably local too. The flavour of organic food is also incomparably better, meaning more luscious tasting, high-quality pizza.
Ingredients
C R U S T B A S E
○ the pulp from my morning green juice (you can alternatively use the pulp from a celery juice or zucchini/carrot pulp, just ensure to strain and milk out all liquid) user around 2 cups of pulp.
○ 1/2 cup of psyllium husk, add more to make less sticky if needed
○ desired spices (I used a pinch of salt, pepper, garlic powder, onion powder, paprika, & thyme)
○ splash of coconut aminos
S A U C E
○ 1/4 - 1/2 cup of cherry tomatoes
○ 4-5 oil-free sun-dried tomatoes
○ pinch of salt & pepper
○ juice of 1/2 a lemon
○ 2 medjool dates
○ pinch of oregano
○ dash of paprika
○ OPTIONAL- pinch of chilli powder
C H E E S E
DILL & GARLIC CHEESE
○ 1/4 cup soaked cashews
○ juice of 1/2 a lemon
○ pinch of salt & pepper
○ 1 clove of garlic
○ pinch of fresh or dried dill
BEETROOT CHEESE
○ 1/4 cup soaked cashews
○ 1tsp of beetroot or beet juice
○ juice of 1/2 a lemon
○ pinch salt & pepper
○ 1 clove of garlic
T O P P I N G S
○ rocket/arugula
○ thin tomato slices
○ basil
○ green onions / chives
○ long red capsicum slices
○ mushrooms marinated in coconut aminos
○ alfalfa sprouts to serve
Method
For the crust base of the pizza, combine all the crust ingredients in a large bowl and mix well with a wooden spoon and massage together with your hands if needed. Spread the base mix out into a large even flat circle on a teflex sheet, then place in the dehydrator at 46 degrees celsius for 6hours, or so, until pliable. Flip over and do the same again. Note: you can use your oven at it's lowest temperature if you don't have a dehydrator. Keep checking on your crust as it is drying though, because everyone's will turn out different.
Blend sauce ingredients together, and spread over pizza evenly. To prepare the toppings: slice all the veggies thinly, and decorate the pizza by adding all of your desired toppings above the sauce.
For cashew based cheeses, blend ingredients together and pour into a piping bag or a ziplock bag with a tiny hole in a corner, and swirl the cheeses on the pizza.
Place the pizza back into the dehydrator for 30-60minutes, and add alfalfa sprouts to serve for decoration. Slice it up into pizza triangles (or you can totally eat it whole in one go), then ENJOY THE HECK OUT OF IT.
