Pizza Italiano
Description
If you can believe it, this is my very first time making raw pizza! Crazy, I know! I suppose I never really cared for trying to recreate American fast-food (pizza, burgers, etc). But I must admit, this recipe turned out amazing!
Recipe by
Ingredients
Pizza Crust
2 large ripe tomatoes
1 cup almond pulp (from almond mylk)
1/2 cup young Thai coconut meat
1/3 cup golden flax seed meal
2-4 fresh basil leaves
1 medium shallot
1 Tbsp olive oil
1 clove garlic, crushed
1/2 tsp Himalayan salt
Tomato Sauce
1 large ripe tomato
1/2 red bell pepper
1/4 cup sun-dried tomatoes (I like Mediterranean Organic)
2 Tbsp nutritional yeast
1 Tbsp minced herbs (basil, parsley, oregano)
1 Tbsp olive oil
1 Tbsp minced onion
1 tsp onion powder
1 clove garlic
1/2 tsp Himalayan salt
Pinch black pepper
"Mozzarella" Cheese
3/4 cup cashews (soak 2hrs)
1 yellow bell pepper
Juice of 1/2 lemon
2 Tbsp water
1 Tbsp nutritional yeast
1 medium shallot
1 clove garlic
1/2 tsp raw honey
1/2 tsp Himalayan salt
Toppings
Bell pepper slices (I used green)
Onion slices (I used yellow)
Mushroom slices (I used white button mushrooms)
Fresh basil leaves
Methods/steps
Crust
1) In a blender, blend coconut meat along with one of the tomatoes and transfer into a food processor.
2) Add all remaining ingredients to the food processor, and process until a soft dough-like consistency is formed.
3) Divide in half and form two 6-inch personal pan size pizza crusts. Dehydrate on 115 degrees for 4 hours, flip over and dehydrate for another 6-8 hours.
Sauce
1) Using a food processor, process all ingredients for an even, thick consistency. If the sauce is still too runny, add a little more nutritional yeast and onion powder to absorb remaining moisture.
"Mozzarella" Cheese
1) Rinse and drain soaked cashews.
2) In a high-speed blender, blend all ingredients until smooth and creamy! Add more water if needed to help blend.
Toppings
1) Thinly slice your favorite topping ingredients (about 3/4 cup), and marinade in 1 Tbsp of tomato sauce, stirred in, for 30 min in the dehydrator at 115 degrees.
Assembly: Spread tomato sauce on both pizza crusts. Add a layer of cheese sauce, and finally add your toppings. Dehydrate for another 20 min on 115 degrees (optional). Enjoy!
