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Raw vegan Oil-Free Nut-Free Pizza

Crust

  • 2 medium size zuccinis
  • 1 cup of raw cauliflower
  • 1 cup of raw mushrooms
  • 2 scallions (green onion)
  • 1 cup of fresh basil
  • 1 cup of fresh sage
  • 1 tbsp tyme
  • a handful of spinach or kale (optional)

Marinara sauce

  • 1 cup of soaked and rinsed sundried tomatoes
  • 1 cup of red cherry tomatoes
  • handful of fresh basil
  • sprinkle of fresh rosemary, thyme or other herbs of choice
  • slice of jalapeño (optional)

Blend all crust ingredients and display a layer on a dehydrator’s sheet and put it in the dehydrator. Set the time to 100º for 10 to 12 hours. If you do this at night it will be ready the next morning.

Once the crust is ready, spread the marinara sauce on top and choose any topings of your taste like fresh spinach, bell peppers, tomatoes, red onion, and fresh herbs.

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Raw Vegan Seed Pizza (from The Sundance Family)

Crust

  • 3/4 cup Sunflower seeds
  • 3/4 cup flax seeds
  • 1/3 olive oil
  • 1/3 cup raw soya sauce
  • 1 Onion
  • 1/5 cup of water

Tomato sauce

  • 1 cup of Cherry tomatoes
  • 1/5 cup of olive oil
  • Hymalayan or sea salt
  • Herbs (oregano, basil..)

Seed Cheese

  • Pumpkin seeds
  • Soya sauce
  • Water

Blend all crust ingredients and display the mix in a dehydrator sheet. Dehydrate for 12 hours at 114º.

Blend the tomato sauce ingredients and spread it on top of the seed crust. Apply the same process for the seed cheese. Choose any topings like onions, pepper, cucumber, nuts, mushrooms, corn, tomatoes or sprouts. For this option put carrots, cucumber, red peppers , spinach and sprouts. Add the cheese on top.

Raw Vegan Nut Pizza

Crust

  • 4 C. sunflower seeds
  • 2 C. walnuts
  • 3 C. peeled zucchini, pureed
  • 2 – 3 Tbsp. olive oil
  • 2 – 3 Tbsp. lemon juice
  • ¼ C. mixed fresh herbs (Rosemary, Oregano, Thyme) or 2 Tbsp. Italian Seasoning
  • 1½ tsp. salt
  • ½ tsp. black pepper
  • 1 C. ground flax
  • 1 C. filtered water

Step 1 – Puree zucchini in blender.

Step 2 – Process remaining ingredients in food processor with pureed zucchini – (EXCLUDING FLAX).

Step 3 – Transfer to a mixing bowl then add ground flax. Let sit 10-15 minutes, then spread on teflex dehydrator sheets (makes 3 pizzas) let dehydrate for 8 to 12 hours at 115°F, flipping half way through. The crust should be dried but not crispy like crackers!!! The above recipe makes 3 pizzas. (If using a conventional oven please turn the oven to its lowest temperature setting, spread pizza crust mixture on baking sheets lined with parchment paper, place baking sheets in oven, keeping the door slightly open, check after 3 hours, flip, check after an hour. You can always add time. You want the crust to be dried but not crispy like a cracker. Conventional ovens often cut dehydration times in half as they dehydrate faster than a regular dehydrator.)

Crust

  • 4 C. sprouted buckwheat
  • 2 C. carrot juice or 3 C. of blended zucchini
  • 1 tsp. salt
  • ½ tsp. pepper
  • ¼ C. olive oil
  • 2. Tbsp. Italian Season (or 1/4 C. of finely chopped rosemary, oregano and thyme)
  • 3 Tbsp. lemon juice
  • 2 C. nuts or seeds (any type)

Process sprouted buckwheat, carrot juice & nuts in a food processor until creamy. Place in a mixing bowl with the rest of the ingredients. Transfer to a mixing bowl and mix in:

  • ¼ cup Fresh Herb or 2 Tbsp Italian Seasoning
  • 1 cup Ground Flax Seeds

Let sit 10-15 minutes, then spread on teflex dehydrator sheets (makes 3 pizzas) let dehydrate for 8 to 12 hours at 115°F, flipping half way through. The crust should be dried but not crispy like crackers!!! (If using a conventional oven please turn the oven to its lowest temperature setting, spread pizza crush mixture on baking sheets lined with parchment paper, place baking sheets in oven keeping the door slightly open, check after 3 hours, flip, check after an hour. You can always add time. You want the crust to be dried but not crispy like a cracker. Conventional ovens often cut dehydrations times in half as they dehydrate faster than a regular dehydrator.)

Cheese

  • 6 C. brazil nuts  (or 3 C. Brazil nuts, 3 C. almond or cashews )
  • 1/4 C. lemon juice
  • 1 ½ Tbsp. oregano
  • 1 tsp. salt
  • 1 tsp. hing
  • ¼ tsp. white pepper
  • 1 C. filtered water

Blend the above ingredients into a cream. It is best to blend in half batches or use a food processor as the vita-mix works hard. If using a vita-mix add more water. This is a basic recipe. From here you can add any fresh or dry herbs to your liking!

Tomato sauce

  • 6 C. fresh tomatoes, chopped or grape tomatoes
  • 2 C. sundried tomatoes
  • 1 red bell pepper
  • 1 to 2 Tbsp. fresh rosemary
  • 1 bunch fresh basil
  • ¼ C. olive oil
  • 1 ½ Tbsp. lemon juice
  • 1 ½ tsp. salt
  • 1/8 tsp. chili pepper flakes

Blend all ingredients together.

Raw Vegan Fruit Pizza

Makes (2) 18” x 1/4” Chocolate-Pecan Flour Crusts:

  • 2 C. pecans
  • 1 1/4 C. coconut flour
  • 3/4 C. cacao powder
  • 1/2 C. coconut oil
  • pumpkin spice to taste
  • 1 tsp. Himalayan salt
  • 2 droppers full Clear Stevia of choice

Blend above ingredients in food processor then add: 2 1/2 C. peeled/pureed zucchini and 3/4 C. water. Once processed into a dough, transfer to mixing bowl and add 3/4 C. ground flax & 1/4 C. chia powder. Let sit 10-15 minutes, then spread on teflex dehydrator sheets. Dehydrate 10 + hours on 115 F, flipping half-way through.  The crust should be dried but not crispy like crackers!!! (If using a conventional oven, please heat to the lowest temperature setting, use a pizza tray lined with parchment paper and place 1/2 the mixture on it, set pizza tray in the oven, leave door slightly open, if you have an oven fan then please use it, check after 5 hours and add time if necessary. You want the crust to be dried but not like a cracker, you still want some moisture. Conventional oven dehydrate more quickly than dehydrators.)

Cashew-Coconut ‘Cheeze’  Frosting (for 1.5 x crust):

  • (4:1 – Nut: Water)
  • 2 C. cashews (soak 2-3 hours)
  • ¾ C. coconut flour
  • 1.5 – 2 C. water
  • 5 Tbsp. coconut oil
  • 4 + droppers full Clear Stevia of choice (you can add Smart Sweet to taste if you like)
  • 1 Tbsp. vanilla extract

Blend above ingredients in food processor, then spread on top of pizza crust. Add a variety of fruits to your liking.

Enjoy!

 

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