Pesto & Caramelised Onion Pizza
Description
Finally you can enjoy a raw caramelized onion and pesto pizza. Yes, it does require a little extra time and prep work but the result is well worth it. Double the batch so you can have pizza for the week.
Recipe by
Ingredients
For the base
500g (approx 3c) buckwheat, sprouted for a few days until it has a small ‘tail’
2 avocados or 1/2 cup almond butter
1/4 cup olive oil
1/4 cup fresh basil
3 tablespoons Italian seasoning
1/2 cup sun-dried tomatoes
3 tablespoons lemon juice
1/2 teaspoon salt
3 medium tomatoes
For the caramelized onions
5 large onions, sliced thinly (use a mandoline if you have one)
1 cup soft dates
3 tablespoons tamari
2 tablespoons olive oil
1/4 cup water
For the pesto
2 cups basil
1/4 cup pine nuts
1 tablespoon olive oil
1/4 teaspoon salt
2 teaspoons lemon juice
For the tomato sauce
10 basil leaves
1 cup sun-dried tomatoes
1 cup tomatoes
2 teaspoons lemon juice
1/4 of a medium onion
1 soft date
For the cheese
1 cup macadamias
1 1/2 tablespoons lemon juice
1/4 teaspoon salt
1/4 cup water
1 tablespoon nutritional yeast
Methods/steps
For the base
- Grind all ingredients in a food processor until you have a paste consistency.
- Spread onto a Paraflexx sheet in a circle and dehydrate for a few hours or until you are able to turn it upside down onto another dehydrator tray and peel off the plastic Paraflexx sheet.
- Dehydrate for another 8 to 10 hours or until base is dry enough to hold together.
For the caramelised onions
- Blend all ingredients except the onions in a high-speed blender, until smooth.
- In a bowl, hand-mix the date mixture with the onions until they are thoroughly covered.
- Dehydrate on a Paraflexx sheet for 2 to 3 hours, so they soften and take on a cooked appearance.
For the pesto
- Pulse all ingredients in a food processor until broken down, but leaving some texture to the finished pesto.
For the tomato sauce
- Blend all ingredients in a high-power blender until smooth.
For the cheese
- Grind all ingredients in a food processor until you have a fluffy consistency.
To serve, spread the tomato sauce onto the base then sprinkle the pesto, macadamia cheese and caramelised onions evenly to produce a beautiful layered and textured pizza.
