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Raw Pizza

A dehydrated crust of ground walnuts, seeds and buckwheat flour with celery and onion, spread with a pounded spinach, basil and pine nut sauce and topped with marinated cremini mushrooms, red onion and tomatoes.

5 servings · 30 min · main · Italian · vegan

Ingredients

Pizza Crust

  • ⅝ cup walnuts
  • ⅜ cup sunflower seeds
  • ⅓ cup pumpkin seeds
  • 1¼ cup hemp seeds, hulled
  • ⅓ cup milled flaxseed
  • 1 cup buckwheat flour
  • ⅝ teaspoon sea salt
  • ⅝ teaspoon black pepper
  • 1¼ stalk celery, chopped
  • 1¼ onion, small, chopped
  • 1¼ tablespoon water, plus extra if necessary

Spinach Spreading Sauce

  • 1¼ cup spinach, small leaves, chopped
  • 1 cup basil, fresh leaves
  • ⅓ cup pine nuts
  • 2½ clove garlic, crushed
  • ⅝ teaspoon sea salt
  • 1¼ teaspoon black pepper
  • 2½ tablespoon olive oil, cold-pressed extra virgin

Toppings

  • 7½ cremini mushrooms, sliced
  • ⅝ red onion, thinly sliced
  • 15 leaf baby spinach
  • 2½ tomatoes, sliced
  • 10 cherry tomatoes, halved
  • black pepper, to serve, to taste

Marinade

  • 2½ tablespoon olive oil, cold-pressed extra virgin
  • 1⅞ teaspoon apple cider vinegar
  • 2½ teaspoon coconut aminos
  • ⅝ teaspoon black pepper

Method

  1. You will need a dehydrator for this recipe. If you don't have one, an electric oven may have a setting low enough — the defrost setting or slightly higher, or a designated dehydrate setting. Check the temperature with an oven thermometer before dehydrating in a standard oven.
  2. To make the pizza crust, pulse the walnuts, sunflower seeds, and pumpkin seeds in a food processor for a few seconds, until coarsely ground. Transfer to a mixing bowl with the hemp seeds, flaxseed, buckwheat flour, salt, and pepper, and stir.
  3. Add the celery and onion to the processor and pulse to a puree, then spoon into the mixing bowl. Add the water and mix everything together, adding a little more water and mixing again until you have a fairly dry dough.
  4. Shape the dough into two 9-inch circles on nonstick dehydrator sheets. (If using the oven, use a nonstick oven pan.) Dehydrate for 3 hours on low (115°F), then turn the crusts over and dehydrate for an additional 3 hours on low, or until lightly crisped and firm.
  5. Meanwhile, start preparing the toppings. Put the mushrooms and onion into a shallow nonmetallic dish. Mix the marinade ingredients together and pour into the dish, making sure all the vegetables are coated. Cover and let stand for 2 hours to soften and absorb the flavors.
  6. To make the spinach sauce, put all the ingredients into a mortar and pound with a pestle. For a smoother spread, you can process the ingredients in a food processor.
  7. Spread half the sauce over each pizza crust and divide the topping ingredients between each one. Drizzle a little marinade over the pizzas and grind black pepper over the top to serve.

Notes

Six hours in the dehydrator for the crusts and two hours for the marinade, so start the day before.

Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.