Garden Pizza
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Raw pizza loaded with vegetables to delight your senses.
Serves: 2
PIZZA CRUST
Ingredients
(use organic ingredients where possible)
- 2 cups raw almonds
- 1 cup ground flaxseed
- 3 tbsp italian herbs
- 1 cup water
- 1 tbsp extra virgin olive oil
- 1 tsp unrefined sea or rock salt
- Freshly ground black pepper, to taste
Directions
- Process almonds in a food processor and place into a large bowl.
- Grind the flaxseeds in a coffee grinder.
- Add the flax seeds and the rest of the ingredients to the bowl.
- Using a spoon, combine well until it forms the texture of the dough.
- Take a ball of dough and pat it down gently onto non-stick sheets or baking paper.
- Place them into the dehydrator at 110°F (40°C) for about 7-10 hours.
- Gently remove the pizza bases from the non-stick sheets onto just the wire racks about halfway through the dehydrating time.
PIZZA SAUCE
Ingredients
(use organic ingredients where possible)
- ¼ cup basil or parsley leaves
- 1 cup sun-dried/dehydrated tomatoes
- 1½ cups ripe tomatoes
Directions
- Blend all ingredients in a blender until smooth.
- Transfer into a bowl and pour out any separated watery liquid before use.
CARAMELISED ONIONS
Ingredients
(use organic ingredients where possible)
- 2 medium red onions, sliced finely
- 1 tbsp coconut vinegar
- 2 tbsp tamari
- 1 tbsp extra virgin olive oil
Directions
- Blend all ingredients except the onions in a blender until smooth.
- Pour mixture over the onions in a bowl and mix through and coat the onions well.
- Dehydrate at 115°F (46°C) on a non-stick sheet for approximately 2-3 hours.
MARINATED MUSHROOMS
Ingredients
(use organic ingredients where possible)
- 3 cups mushrooms, finely sliced
- 1 tbsp extra virgin olive oil
- 1 tbsp truffle oil (optional)
- 1 tbsp tamari
- 1 small garlic clove, crushed
Directions
- Whisk all of the ingredients together, then pour over the mushrooms.
- Spread the mushrooms out onto non-stick sheets and place into the dehydrator at 115°F (46°C) for 1 hour.
ASSEMBLY
- Spoon on a layer of pizza sauce onto the base.
- Add a layer of spinach leaves, then add the mushroom and caramelised onions.
- Add all other toppings except the cheese.
- Place into the dehydrator at 110°F (43°C) to warm through for approximately 1-2 hours.
- Before serving, place small dollops of cashew cheese.
- Finish with fresh thyme and micro herbs or broccoli/kale sprouts.
Notes*
- Best served with Cashew Cream Cheese (see recipe).
- You can add in pineapple, chopped pitted olives, red capsicum, sliced sundried/dehydrated tomatoes, baby spinach, fresh herbs - thyme, micro herbs or sprouts (broccoli/kale or buckwheat).
- We always have to be careful not to over process the nuts as it could become very oily.
- The pizza bases store well in a sealed container or ziplock bag in the freezer.
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