Primo Pizza – Raw and Totally Satisfying

I browsed many raw pizza recipes before taking the big leap and diving in. I had eaten raw pizza once or twice before – once at a raw dinner in Evergreen when Whispering Weeds was still doing their monthly raw dinner night and I believe I tried the pizza at Juliano’s Raw restaurant in Santa Monica. Many of the recipes called for sprouted buckwheat groats, which I didn’t have. I bought some buckwheat from Vitamin Cottage and when I got home realized that it was “toasted” so it’s going back. What I liked the best I found on http://www.rawlifecoaching.com. I definitely altered the recipe a lot, so I will post the changes that I made in bold parentheses. But in all fairness to give them credit, go check out their blog for more raw info then I am providing here.

To have real success with this recipe, a food dehydrator is absolutely mandatory. I suppose you could do it at low temperature in the oven, but technically it isn’t going to be “raw” or “live.”

Ingredients:

3 Large Yellow Onions (I used one large onion)

2/3 Cup Flax Seeds, ground

1/2 Cup Sunflower Seeds, ground (remember to soak)

1/4 Cup Almond Flour, (dehydrated almond pulp)

1/3 Cup Nama Shoyu (I eliminated this and used pure water)

1/4 Cup Olive Oil (cold pressed or non-pressed)

2 Tbs Nutritional Yeast

1 Tbs Oregano

1 teaspoon fresh basil

1 Clove Garlic, minced (1/2 teaspoon garlic powder)

1 (1/2) Tsp Himalayan Crystal Salt (more or less to taste) (I added more to make up for the lack of Nama Shoyu)

Equipment Needed:

Coffee Grinder

Food Processor

Dehydrator with non-stick sheets

Start by grinding all of the seeds into a fine powder.  I use an inexpensive electric coffee grinder which works well on smaller seeds like flax, which can be difficult to fine grind.  Place the dry ground flax, sunflower, and almond flour into a large bowl and stir around to mix well.   Add the remaining dry ingredients, the nutritional yeast, oregano and Himalayan salt, to the bowl and again mix well.

Raw Pizza Crust Flipped

Clean and peel the three large onions and cut into quarters.  In a food processor slice all of the onions into slivers using the slicing disc.(Note: I opted to slice the onions as written, but I added to the food processor with the other ingredients so that I wouldn’t have the noticeable chunks of onion in the dough).

Break up any large pieces so you are left with mostly onion slivers.  Place the onion slivers a large clump at a time into the large bowl with the dry ingredients and toss until all of the onions are well coated.   Mix together the nama shoyu, olive oil, and minced garlic, then incorporate into the dry ingredients insuring an even consistency.   Set this bowl aside for five minutes or so to allow the dry mixture to soak up the wet ingredients. (I basically added everything to the food processor).

On a non-stick sheet over a dehydrator tray spread out half of the mixture to about 1/8 – 1/4 inch in thickness.   A flexible spatula works well for this.  Take some time to spread the crust evenly and insure there are no holes or high spots.    Repeat on another tray with the remaining mixture and place both into the dehydrator at 110° for 12 or so hours.

To flip the crust, place another dehydrator screen and tray on top of the crust and hold both together firmly, then in a smooth controlled motion flip both over and set down on the counter.   This should hold the crust in place while you turn it over.   Remove the bottom tray (which is now on top) and peel back the non-stick sheet revealing the portion of crust that was previously facing down.   Repeat for the second crust.

Place both crusts back into the dehydrator for another 10-12 hours, or until ready to use.    Next up, Ultimate Raw Pizza – Part II:  The Cheese and Sauce!

Note: It definitely takes 24 hours of prep for this crust, so plan accordingly. I made the sauce and the cheese in advance so that just about 1/2 hour before guests came over I assembled the pizzas and put them back in the dehydrator just to keep them warm.

Tomato Sauce

8 roma tomatoes (chopped)(I used about 15 baby plum tomatoes)

1 cup sun dried tomatoes (soaked for 2 hrs., save soaked water)

3 tsp. dried basil (I used fresh – about 10 leaves)

1 tsp. dried oregano

1/2 tsp. thyme

2 cloves garlic (chopped)(I used garlic powder again (about a teaspoon), preferring less garlic breath after the meal)

2 tbs. olive oil

3 dates (pitted)

1 tbs. lemon juice

Salt to taste

How to: Put everything in a blender, add the tomato soak water (taste first to make sure it isn’t too bitter and if so substitute water or tomato juice) and blend till thick. Set aside.

Macadamia Nut Ricotta:

1 Cup Raw Macadamia nuts

1/2 Cup Raw Cashews

1/4 Cup Raw Pine nuts

1/3 Cup Fresh Squeezed Lemon juice

1 Clove Garlic, minced

3 Tbls Nutritional Yeast

1 Tsp Himalayan Salt (to taste)

<1 Tsp Cold Pressed Olive Oil (just a drizzle)

Soak 3/4 cup of the macadamia nuts and all of the cashews together in approximately 3 cups fresh, filtered water for 20 minutes.    Drain and rinse.  In a food processor, chop the remaining 1/4 cup of dry macadamia nuts and all of the pine nuts into a fine meal.  Set this aside.

Chop the soaked macadamia nuts and cashews into a fine meal and add the lemon juice, garlic and drizzle of olive oil and blend until smooth.  Add a few tablespoons of filtered water to aid in blending smooth if needed.  You’ll want to get this mixture as smooth as possible while keeping it fairly thick.  Add the dry macadamia and pinenut mixture, along with the nutritional yeast and blend until mixed well.  Season with salt to taste.

NOTE: We had a lot of leftover “cheese” mixture so I am now adding it to salads……….

Toppings

I used kalamata olives, fresh thinly sliced fennel, zucchini, and marinated mushrooms (* see recipe)

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