Making Pizza and 2 Fabulous Raw Pizza Crust Recipes

Aug
2012
30

posted by on Blog, Raw Recipes

2 comments

I am going to show you how to make raw pizza and I have 2 fabulous pizza crust recipes to share with you! Pizza is one of my favorite meals. It’s a great comfort food and this pizza is also very nutritious! I love to have a few slices of it with a salad on the side. This is one of my favorite dishes to make when I am expecting to have people over and it always goes over well!

The great thing about raw pizza is that you can make a lot of the crust at once and it keeps well; you can even freeze it to last longer, but it keeps for weeks in the fridge.

Making Pizza

To make Pizza you need Pizza Crust, Almond or Cashew Cheese and a Tomato Pizza Sauce.
Recipe for Almond Cheese here  (my favorite, but both are delicious!)
Recipe for Cashew Cheese here  (quicker and easier to make)
Recipe for Tomato Sauce here
& it is extra delicious topped with Pine Nut Parmesan (recipe coming soon!)

Then you can add your own favorite toppings. My favorite combo is red pepper, black olive, mushroom and red onion. ..sometimes pineapple (I know, not the most popular topping, but I love it!)

 

1st Fabulous Pizza Crust Recipe:

Veggie-Seed Pizza Crust

This pizza crust is delicious and it is made mostly with ground almonds and vegetables so is very nutritious. Definitely a comfort food you can feel great about! This crust recipe keeps longest, for up to a month in the fridge. It has a subtle nutty flavor that goes well and enhances the flavor of the toppings. Pizza with this crust is truly delicious. It’s my favorite way to eat pizza!!

Ingredients

1½ c Almonds, ground
3 Carrots, ground
1 Zucchini – chopped
¾ c Flax seeds, soaked in 1 c water for a few hours
½ c Pumpkin seeds
½ c Sunflower seeds
½ c Olive Oil
½ t Salt

Finely grind almonds and carrots in a food processor. Transfer to bowl. Grind Zucchini and seeds in processor until coarse. Stop and scrape down sides and add flax seeds; process 10 seconds. Transfer to bowl. Mix oil and salt into mixture in bowl, combining well. Spread mixture out ¼” thick onto teflex sheets. Score into desired size. Dehydrate at 110 degrees overnight, approx 8 hours. Then flip onto mesh screen, remove teflex and continue 3-4 hours or until dry. Crust will keep for up to a month covered and kept in fridge.

 

How to make it

 

 

Fabulous Pizza Crust Recipe #2

Sprouted Buckwheat Pizza Crust

This recipe is adapted from an Alissa Cohen recipe. It was for a calzone crust or burger buns, but we discovered that it makes a great pizza crust! Most buckwheat crusts are hard and brittle but this one is soft and has a great texture. It’s a little more work to make, as buckwheat needs to be sprouted first and so there is at least a days prep for that, but it’s easy to do and does make a wonderful crust for pizzas!!

Ingredients

Sprouted Buckwheat Pizza Crust

2 c Buckwheat – sprouted
¾ c Flax seeds – soaked in 1 ½ c water for 2-3 hours prior to making crust
1 c Carrots – washed and peeled if necessary and chopped into 1” pieces
1/3 c Olive oil
1 Garlic clove – chopped
2 T Parsley
1 t Thyme
1 t Basil
1 t Onion powder
½ t Turmeric
1 t Salt

Directions

To Sprout Buckwheat:
Soak buckwheat for 1 hour in warm- room temp water. Rinse and drain well in Colander.  Use a bowl slightly larger than colander to immerse colander with sprouts into and swish around to really rinse them well. Then lift and drain. Rinse again under tap with running water. And when mainly drained set into empty bowl to continue draining.  Rinse sprouts well (same way in bowl of water) every 4-8 hours. 3 times. These only need 24 hours to sprout.

To make pizza crust:
Process carrots first in food processor until chopped into tiny pieces. Then add the rest if ingredients to the processor and process until all is chopped up finely and well incorporated. Remove to a bowl or straight to a teflex sheet and spead. This recipe makes approximately 4 cups of pizza crust dough, which will spread out into correct thickness for one 14”x14” dehydrator sheet. So double, tripe or quadruple or more the recipe, depending on how much crust you wish to make. Dehydrate for 8-10 hours, then flip onto mesh sheet and continue drying about 6 hours, until dry but still pliable, not completely cry and crisp.
This crust will keep for up to 2 weeks stored lightly covered with plastic and kept refrigerated.

 

Making the Pizza

While pizza crust is being made, prepare desired cheese, sauces and toppings for pizza.

When the crust is ready, layer it with cheese, sauce and favorite toppings and dehydrate all together for a couple of hours.

I love it best served the same day, but it is also delicious left over! Leftover pizza will keep in fridge for up to 1 week.

 

Pizzas just out of dehydrator..

Pizzas from dehydrator

Pizza delivery – Pizzas in box

Pizzas in box

Veggie Deluxe Pizza

veggie deluxe pizza

Pizza slice

Pizza slice

Pizza slices with salad

pizza slices and salad

Pizza!! so Delicious.

Pizza

 

Enjoy!!

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  • Tania

    *It looks so easy to make – can not wait to make it myself.  Hope mine will be as delicious as yours.  Thanks, Robin

    • I’m sure it will. All the best with it ..& nice to hear from you! Cheers!