RAW CRISPY-CRUST PIZZA
Most people love pizza. I have to say that the take out pizza in US and Canada is not something I have been able to eat for a few years. The cheese – which is like a liquid plastic – unless you switch it to feta which I used to love. I found that most crusts were thick and too soft. I love thin, crisp crusts not thick, doughy crusts. Pizza also contains dairy and wheat which many people have allergies to. I myself stay away from all dairy and wheat.
When I went to Italy a couple of years ago I tried pizza (it had been a long time since I had pizza) and it was so good. There is nothing like that here. It has the most incredible taste and the cheese was nothing like anything I had ever tried before. The marinara sauce was fresh and just perfect. That was the last time I had good pizza…..until…..
I got hooked on raw food and I had my first raw food pizza. Wow!! To have a great tasting, crispy-crust pizza that didn’t leave me feeling bloated and horrible after was such a treat!!! (I am speaking of the North American pizza – not the Italian pizza which was very good). With raw food you can have a great tasting pizza that is dairy-free and wheat free.
Because I don’t measure ingredients and sometimes I am making a batch of crackers later at night and in a hurry I throw ingredients together. Which is what I have done this past week and the crackers turned out sooo good! I felt they would make a great raw pizza crust so I told my boyfriend I would treat him to a raw pizza last night.
The crackers (or pizza crusts) were already made (I had made them a few days ago), so it was just deciding what to put on top. Below is a recipe for this pizza. I am going to try to estimate the amounts of ingredients I used, but please, taste as you go and adjust to your taste. It also depends on how much you are making.
- 3/4 C Sprouted buckwheat
- 1/2 C Ground flax
- 1/2 C Chia gel (thick)
- 1/4 C Whole flax soaked
- 4 – 5 tbsp olive oil (really not sure how much)
- 2 Carrots
- 2 Celery
- 1/2 Bell Pepper (that is all I had)
- 1/2 tsp Himalayan salt & 1/2 tsp pepper
- Filtered water (add a bit at a time when stirring & blending)
In food processor add sprouted buckwheat, olive oil, vegetables and salt and pepper and processes. In another bowl combine ground flax, chia gel and soaked whole flax seeds with some filtered water (about 1/4 C). Stir well. Then add mixture from food processor and mix all together. Put on teflex sheets. Make whatever shapes you wish. Dehydrate for about 8 hours (between 105 and 110). Flip, take off teflex sheets and put on mesh sheets and the dehydrate until hard.
- 1/4 C Sun-dried tomatoes
- 1/2 C Tomatoes
- 1/4 C olive oil (maybe less – start with less)
- 1/2 – 1 tbsp Braggs
- 1/2 tbsp lemon juice
- 1 tsp Basil
- 1/2 tsp Oregano
- 1/2 Clove Garlic
- 1/8 tsp Thyme
- 1/2 – 3/4 tsp Himalayan salt
Blend above ingredients in blender or small food processor. Taste and adjust ingredients to your taste. If you like lots of garlic – use lots of garlic. Fresh basil is great in this also.
- 2 Bell Peppers
- 1 large portabello mushroom
- 2 Green onions
- Olive oil
- Nama Shoyu
- * Kalamata olives (pits taken out)
- * 1 1/2 C Chopped spinach
* Kalamata olives & chopped spinach were added last and not marinated or put in the dehydrator
Cut the vegetables into thin slices. Marinate in a mixture of olive oil and nama shoyu. The amounts of this depends on how much of the veggie mixture you have to marinate. You don’t want too much, just enough to cover the veggies. The veggies will shrink as they marinate. If you do not have Nama Shoyu you can use braggs or tamari but I find them very salty. If you are using braggs or tamari do not add too much.
Once I mixed the marinate into the veggies I put them on a teflex sheet in the dehydrator.
Cream Topping (Ranch dressing)
- 1 C Soaked cashews (soaked for at least 4 hours and then rinse with filtered water)
- 1/4 – 1/2 C Filtered water (maybe more)
- 4 tbsp Lemon juice (not sure could be more)
- 2 tbsp Apple Cider Vinegar
- Garlic (I used garlic powder to taste)
- 1/4 – 1/2 tsp onion powder
- 1/4 – 1/2 tsp Basil (I used dry)
- 1/2 – 1 tsp or more of Dill (I used dry)
- Himalayan salt
Add the cashews to blender or food processor. Add some filtered water. Blend. Add more water with the lemon juice, apple cider vinegar and spices. Blend well. Taste the dressing and add more water (if too thick) along with more lemon juice and apple cider vinegar. You want it to taste like a ranch dressing. You may want to add more dill or basil or some oregano or other spices you feel will improve the taste. Add real garlic if you love garlic. Blend this until it is nice and creamy. It will thicken in the fridge so you want it like a thick salad dressing.
PUTTING IT ALL TOGETHER:
- Place pizza crust on the mesh sheets of the dehydrator and add some marinara sauce on top of each crust
- Place the marinated veggies on teflex sheets and also place in the dehydrator
- The ranch dressing can be warmed in the dehydrator in bowl if you have room or use it at room temperature
The longer you dehydrate – the warmer the pizza will be.
- Once in the dehydrator for a while (I only had about 1 hour for this), take everything out of the dehydrator
- Put the pizza crust on a plate and add chopped spinach and olives
- Top with marinated veggie mixture
- Drizzle ranch dressing on top of everything
It was soooo good!! My boyfriend loved it! We also had a big salad packed full of veggies also. It was a very filling super.
I hope I guessed right for the ingredients and the amounts. Like I said, I really did not measure. I was just making it and getting it done, not thinking I should record the ingredients and amounts to put on my blog. I have to get used to doing that!!
What are your favorite pizza toppings? Do you prefer thick or thin crust?
Next time you have some crackers made – try a pizza – you will love it! Be inventive with the toppings and let me know how it goes!
Check out the future sessions on my “Nanamio Raw Food Classes” page.