Holy Guacamole! This recipe is out of this world. I whipped up this pizza this weekend, and out came my cooked food guest’s comment “Wow this tastes like real pizza!” In typical style, this was a spontaneous throwing together of ingredients, but if you follow the recipe below, I am quite sure you will come up with a masterpiece.
Bethany’s Raw Pizza
Equipment used: Excalibur Dehydrator and Blendtec blender (food processor or other high speed blender will work)
Pizza Crust:
2 Cups soaked & sprouted wheatberries
3/4 cup water
1 cup ground flax seeds
4 tbsp garlic powder
2 large handfuls parsley
1 tbsp apple cider vinegar
2 tbsp olive oil
1 tsp sea salt
Directions: Process all ingredients except for flax seed meal in high speed blender. Put in a bowl and mix in the ground flax seeds. Spread on a dehydrator sheet and dehydrate 12-14 hours at 115. Flip and dehydrate another 10-12 hours, or until as firm you would like your crust to be. I left mine soft enough to be able to slice the pizza easily.
Pizza Sauce:
5 roma tomatoes
1 cup sundried tomatoes
2 pitted dates
juice of 1 large lemon
1/3 tsp sea salt
1 handful fresh basil
4 cloves garlic
2-3 tbsp olive oil
Directions: Process all ingredients until chunky-smooth
Cheese:
3 cups cashews
1 cup nutritional yeast
1 cup water
1/2 tsp sea salt
juice of 2-3 large lemons
4 leaves of basil
2-3 fresh garlic cloves
Directions: Process all ingredients in high speed blender or food processor until smooth and creamy. Use more water if needed, but ideally use the least amount needed to get it to blend.
Toppings: I used spinach, red bell peppers, onion slices, basil, and olives to top this pizza and then sprinkled on some paprika and black pepper. Get creative with your own favorite toppings! Tip #1: Assemble the pizza right before serving to avoid the crust from absorbing the juices and getting soggy! Tip #2: Don’t let your friends get to it before you do, or there wont be any left!
ENJOY – and let me know how your pizza turns out!
Genius!!