This was amazing, AMAZING! We dehydrated it a little more and took it down the beach and ate it for dinner with a tangy rocket and beetroot salad! Recipe will appear shortly! Watch this space!
Live Pizza!
This is a pizza I make in 3 easy steps. The base, the sauces, the toppings.
Live Pizza!
This is a pizza I make in 3 easy steps. The base, the sauces, the toppings.
Getting to first Base:
Pulp of 4 large carrots/ or 4 carrots processed
2 Garlic Cloves
1tsp Crystal Salt/ Celtic Salt
1 cup soaked Almonds
1cup ground Flaxseeds/Linseeds
2cups soaked Buckwheat
1 cup Spinach or Parsley
1T Apple Cider Vinegar (opt)
1/2 cup water
Process all ingredients together, if they won't fit in your processor do first 4 ingredients,place in a mixing bowl, process last 5 ingredients and then mix well together in the bowl.
Spread out on a dehydrater sheet, making the shapes that please you. I can usually get 2 very large size pizza bases from this recipe. Smooth right to the edges, don't forget they shrink a little!
Score the pizza into slices, sized to suit who you are feeding.
I dehydrate my pizza base over night/all day (to eat in the night)at 110 degrees farenheight. I would say it takes about 6 hours, flip over and dehydrate another hour.
Say Cheeze!
2 cups soaked cashews, this helps them process smoother. (soak about 1/2 hour)
1/2 cup Pinenuts
1T Miso (i use unpasteurised chick pea miso)
1 Lemon juiced
1t Crystal salt
1/2 cup water (slowly added as cheeze is blending to create smooth consistency)
Everything together in the blender, process till smoother like Philly cheese.
Simply Saucy!
3 tomatos
1/2 cup sundried tomatos
1 date (or honey)
1/4 cup olive oil
1/2t Crystal Slat
Fresh herbs (Oregano, Basil, Parsley)
Blend until a nice smooth sauce you can spread easily on the pizza base.
Toppings: (see photo above)
Marinated Spiralized zucchini (courgette): Finely chopped basil, Olive oil.
Marinated red onion: marinate in lemon juice
Chopped tomatos
Assembly of the pizza:
1. Spread your tomato sauce to the very edges of the pizza base.
2. Spoon the nut cheeze into a snaplock bag and cut the corner off the bag, say about 5mm in.
3. Squeeze the cheeze in glorous spirally patterns over the pizza pieces.
4. While you are preparing the toppings, put the pizza back in the dehydrater, to get the flavours happening!
5. Place zucchini on first, covering the base, be generous, it shrinks a little!
6. Follow with onion slices and chopped tomato, dehydrate on 105 degrees another 20 minutes.
Pulp of 4 large carrots/ or 4 carrots processed
2 Garlic Cloves
1tsp Crystal Salt/ Celtic Salt
1 cup soaked Almonds
1cup ground Flaxseeds/Linseeds
2cups soaked Buckwheat
1 cup Spinach or Parsley
1T Apple Cider Vinegar (opt)
1/2 cup water
Process all ingredients together, if they won't fit in your processor do first 4 ingredients,place in a mixing bowl, process last 5 ingredients and then mix well together in the bowl.
Spread out on a dehydrater sheet, making the shapes that please you. I can usually get 2 very large size pizza bases from this recipe. Smooth right to the edges, don't forget they shrink a little!
Score the pizza into slices, sized to suit who you are feeding.
I dehydrate my pizza base over night/all day (to eat in the night)at 110 degrees farenheight. I would say it takes about 6 hours, flip over and dehydrate another hour.
Say Cheeze!
2 cups soaked cashews, this helps them process smoother. (soak about 1/2 hour)
1/2 cup Pinenuts
1T Miso (i use unpasteurised chick pea miso)
1 Lemon juiced
1t Crystal salt
1/2 cup water (slowly added as cheeze is blending to create smooth consistency)
Everything together in the blender, process till smoother like Philly cheese.
Simply Saucy!
3 tomatos
1/2 cup sundried tomatos
1 date (or honey)
1/4 cup olive oil
1/2t Crystal Slat
Fresh herbs (Oregano, Basil, Parsley)
Blend until a nice smooth sauce you can spread easily on the pizza base.
Toppings: (see photo above)
Marinated Spiralized zucchini (courgette): Finely chopped basil, Olive oil.
Marinated red onion: marinate in lemon juice
Chopped tomatos
Assembly of the pizza:
1. Spread your tomato sauce to the very edges of the pizza base.
2. Spoon the nut cheeze into a snaplock bag and cut the corner off the bag, say about 5mm in.
3. Squeeze the cheeze in glorous spirally patterns over the pizza pieces.
4. While you are preparing the toppings, put the pizza back in the dehydrater, to get the flavours happening!
5. Place zucchini on first, covering the base, be generous, it shrinks a little!
6. Follow with onion slices and chopped tomato, dehydrate on 105 degrees another 20 minutes.
Eat, eat, eat! In Joy!
Come to my funfilled, nutrition packed, energetic Raw Living Foods preparation classes! Dates for 2009 are being planned and updated all the time!
That pizza looks awesome. Can you make us when you come to our wedding.
ReplyDeleteyour amazing holly....just found these raw cheese sprinkles in the co-op here and thought about you........you will love it.......raw walnuts, raw pecans and nutritional yeast all grinded together..........im gunna try it on your pizza...(when you send me the recipe!)hehehe....much love to you girl xoxo
ReplyDeleteWow! That looks incredible.....any chance of even a ball-park recipe?
ReplyDeletexo