Gourmet Raw Pizza with Nut Free Crust

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Gourmet Raw Pizza with Nut Free Crust

Description

Many raw pizza recipes, while delicious, are very heavy on the nuts. This recipe by Marquis Matson of Real Raw Kitchen is devoid of any nuts whatsoever! The crust is made from soaked chia, sweet potato, leafy greens and fresh herbs and has a nice chewy texture without being heavy. A chunky marinara is spread over the crust and topped with fresh spinach and marinated mushrooms and onions that have a nearly caramelized texture from the dehydrator. Marquis calls this one a "beast of a pizza", but it's worth the effort once in a while to come up with something as special as this. Indulge!

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Ingredients

Nut Free Pizza Crust:

6 T chia seeds
1 sweet potato
1 handful fresh oregano
1 handful fresh basil
2-3 cups spinach
1 clove garlic, chopped
1 t sea salt and ground pepper
any other seasoning, to taste
hemp seeds (optional)

Basic Marinara Chunky Sauce:

1 pint cherry tomatoes
3-4 sundried tomato halves, soaked
1 clove garlic, chopped
1 handful fresh oregano
sea salt and pepper to taste
2 T olive oil

Spinach Layer:

2-3 cups fresh spinach

Marinated Mushrooms and Onions:

2 cups mushroom slices, any variety
1/2 onion, sliced thinly
1 clove garlic, chopped
1/2 lemon, juiced
2 T olive oil


Methods/steps

Nut Free Pizza Crust:

1) Put the chia seeds into a jar (about a 12 ounce jar will work, think: an old almond butter jar) and fill the jar with water. Shake vigorously and then place in the fridge for at least an hour, up to an overnight soak. Give it a shake every once in awhile to make sure all the chia seeds get nice and swell-ey.

When you're about ready to start dehydrating the crust you can begin the next steps.

2) Chop the cleaned sweet potato and place in your food processor. Process until it is broken down quite a bit, almost to a pulp.

3) Then start add the oregano, basil, spinach, and seasoning, until it is all well incorporated.

4) Lastly, add the chia seeds and then process until a dough is formed. This will not necessarily be dry like a dough but it will be pudding-like.

5) Pour everything onto a Teflex sheet and spread into a circle as big as the tray. Place into the dehydrator at 105-115, depending on your preference. Allow this to dehydrate for at least a few hours before flipping onto a mesh tray and peeling the Teflex sheet. I waited almost 8 hours, waiting until the entire top portion is dry to the touch.

The ends will curl up as it dehydrates, just as a warning!! Once it's flipped it flattens back out. Continue to dehydrate until dried, through. You can allow it to dry to your desired texture.

Basic Marinara Chunky Sauce:

1) Place everything into a food processor and process until saucey, leaving some chunks behind.

2) Pour into a colander that is resting over a bowl and drain the excess liquid while you work on the other layers.

Spinach Layer:

1) Run this through the food processor until chunky. Then squeeze the excess liquid out through a nut mylk bag so you're left with a nice, dry spinach pulp.

Marinated Mushrooms and Onions:

1) Combine the lemon, garlic, and oil in a bowl and whisk vigorously.
2) Pour over the mushrooms slices and onion slices and let them marinate for a few hours to overnight.
3) When you are about 3-5 hours away from serving the pizza, pop them into the dehydrator. The warmth and the juices wilt the veggies, giving them that sauteed feel.
Assembly:

1) Take the crust out of the dehydrator when it's done.
2) Pour the drained marinara sauce over the top and spread out, evenly.
3) Sprinkle the spinach over the top in an even layer.
4) Spread the sauteed veggies over the top, evenly.
5) Garnish with fresh herbs, like basil, and sliced tomatoes if you'd like
6) Place back into the dehydrator to warm through, 10-15 minutes.

Take out, slice up and serve!


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