Raw Pizza

Most of the time, I’m really happy munching away on simple salads and veggie meals, but occasionally, I like to make some more ‘gourmet’ raw food, especially if I’m making food for people who are a little skeptical of the raw/vegan lifestyle! Raw Pizza wins ANYONE over, trust me!

This Pizza is on a simple buckwheat base and topped with yummy veggies and spreads. You can also use a cashew cheese or brazil nut parmesan if you like it more ‘cheesy!’ Raw Pizza is very versatile and if you make up a big batch of bases you can always top them anytime with what you have on hand.

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Ingredients:

Base

Makes 4 large bases

  • 4 cups soaked buckwheat
  • 3 ¾ cups sunflower seeds
  • 2/3 cup flax seeds
  • 4 carrots
  • 3 ½ tablespoons Italian herbs
  • 3 ½ teaspoons salt

 

Soak buckwheat and seeds overnight in filtered water

The next day, drain and rinse the buckwheat and seeds well and place in a large bowl.

Process the buckwheat and seeds in batches in your food processor with the herbs and salt and place in a large bowl.

Grate the carrots.

Blend flaxseeds to create a fine flax meal

Add the carrots and flax meal to the buckwheat and seed base and mix well by hand.

Spread on dehydrator sheets in large pizza shapes around 1 ½ cm thick.

Dry overnight and remove teflex sheets and dry for another 1-2 hours or until completely dry.

Store in an airtight container for 2 weeks.

Topping

To top one pizza base (serves 4-6)

  • 2 cups of fresh rocket
  • 1 cucumber sliced finely
  • 1 carrot grated
  • ¼ cup of torn basil leaves
  • 2 tablespoons of sun dried olives
  • ¼ cup of sun dried tomatoes chopped finely
  • 1 large avocado sliced thinly
  • 2 teaspoons of lemon juice
  • 1 tablespoon of olive oil
  • ½ teaspoon of salt
  • 1 teaspoon of sweet balsamic reduction

 

Combine all the topping ingredients in a large bowl and gently massage with your hands so everything breaks down slightly and the rocket begins to wilt.

Cover the surface of your pizza base with a vegan pesto or a layer of hummus or olive tapenade. Then add your topping, spreading it out to cover all the surface area.

Serve each slice with additional avocado and a good sprinkle of nutritional yeast.