Raw Pizza
Everyone loves this raw pizza! The base, sauces and toppings can be prepared in advance and assembled at the last minute.
Start sprouting the buckwheat 3-4 days in advance (you can dehydrate sprouted buckwheat and have it stored and ready to use).
The base will take approx. 24 hours to dehydrate but can be made in advance and stored in an air tight container..
Preparation time: 30 mins
Serves: 4-8, depending on size and thickness
Ingredients:
Pizza base:
1 1/2 cups sprouted buckwheat
1/4 cup olive oil
1 cup coarsely chopped carrot
2/3 cup soaked flax seed
garlic and herbs to taste
Cashew Cheese:
1 cup cashews or macademia nuts, soaked for a few hours
1/4 cup lemon juice
1 glove garlic
Salt
Tomato Sauce:
1 cup chopped tomatoes
few sun dried tomatoes soaked
1/2 tsp minced ginger
1 tbsp minced garlic (or less depending on your taste)
little fresh chilli, finely chopped
fresh basil leaves
fresh oregano
1 shallot
1/4 cup olive oil
Toppings:
Fresh herbs, basil, parsley, oregano, rosemary, finely chopped
Red pepper, finely chopped
Scallion, finely chopped
Olives, finely chopped
Fresh chilli, finely chopped
Mushrooms, sliced and marinated in Tamari for a few hours, drained
Method:
Base:
Put the carrots in a food processor to break the pieces up. Add sprouted buckwheat, olive oil, flax seed and some salt. Add crushed garlic and fresh chopped herbs to taste
Use the dough to make rounds or squares (whatever size you like, I prefer small), 1/4-1/2 inch thick on teflex dehydrator sheets. Use wet hands and / or a wet metal spatula
Dehydrate for 7-8 hours, then turn over and dehydrate for another 7-8 hours until crisp
The base can be kept in an air tight container for a couple of weeks
Cashew Cheese:
Blend the ingredients until creamy
Tomato Sauce:
Blend the ingredients until smooth
To Assemble:
Spread the base with some cheese and then some tomato sauce
Top with herbs, mushrooms, scallions, red pepper, olives, fresh chilli of your choice, or let you guests / family choose their own toppings