So here is the pizza recipe that was requested by one of my loyal blog followers. I have never made a raw vegan pizza. This was fun to create, but it takes a lot of planning.
Italian flax crust
1. Put 1/2 a zucchini and 1 medium tomato with 1 cup of water in the blender.
2. Once blended the mix should yield about three cups. If it comes up short add a little water.
3. Add one cup of whole flax seeds and soak in mix for about two hours.
Tip: When wet flax is gelatinous and will form a thick batter.
4. Place mix on a dehydrator tray will liner. Add some fresh cracked pepper.
5. After two hours in dehydrator score the flax crust with a butter knife where you want the crust to break apart later.
6. Then an hour or two later flip the crust and remove the liner. Dehydrate until dry.
Tip: If you don’t flip the crust it will not dry properly. Wet flax goes rancid quickly so make sure it is fully dry.
7.Break pieces apart and add toppings.
Tomato basil sauce
I have tried to make several raw tomato sauces and have never been too impressed. I created this one and it’s the best I’ve had yet.
1. Add one medium tomato, 3-4 large basil leaves, small piece of green onion or regular onion, a couple tablespoons of sun-dried tomatoes in food processor and blend.
Tip: I seeded the tomato before using because I want the sauce to be a little thick.
2. Add a small drizzle of olive oil, agave syrup and Himalayan salt.
3. Chill in fridge for flavours to set.
Toppings.
You can use whatever topping you want. I have chosen to use green peppers, mushrooms, greens and pine nuts I used some kind of Japanese greens I bought at the farmers market, but don’t remember the name. Spinach would work well too.
1. Cut up mushrooms and green pepper and marinate in juice from 1/2 a lime and some Braggs soy sauce.
2. Drain and rinse add to pizza with pine nuts.
Cashew Parmesan cheese
This was also a first for me, but it works and think I’ll be making a lot more of it other dishes.
1. Soak 1/2 cup of cashews for a couple hours. Drain and rinse.
2. Put in the blender with 1/2 teaspoon Miso paste and 1 teaspoon of nutritional yeast. Add enough water to blend well
3. Pour mix on a dehydrator tray with lining sheet. Dehydrate until fully dry. No flipping needed.
4. Flake cheese off the tray with a butter knife. You can keep the pieces big or smaller to resemble Parmesan.
Happy Raw Mom 