Pizza was and still is one of my favorite foods because raw vegan pizza rawks! Enjoy this tasty pizza treat. And I recommend that you double this recipe & keep some pizza crusts in the freezer or fridge so it’s there when the pizza urge strikes.
Crust: makes 8 mini 6 inch crusts
2 1/2 cups sprouted buckwheat (soak 1 1/2 cups dry buckwheat for 20 minutes, rinse & drain)
1 cup ground flax seeds
8 sundried tomatoes, soaked 1-2 hours
1 celery stick
2 cloves garlic
¼ cup basil
1⁄4 cup onion
1 tsp sea salt
1 Tbs italian seasonings (oregano, thyme, basil)
Blend all veggies in a food processor. Add buckwheat & blend. Add flaxmeal & spices & blend. Shape dough into desired pizza shape on a teflex sheet. Dehydrate at 115 for 8-10 hours & remove from teflex sheet & continue dehydrating for another 1-2 hours hours.
1 1/2 cup diced tomato
8 sundried tomatoes, soaked 1-2 hrs
1 Tbs lemon juice
1 clove of garlic
2 Tbs of basil & or parsley
sea salt to taste
Blend all ingredients in food processor or blender until smooth.
½-1 cup broccoli, diced
¼ cup onion, sliced
½-1 cup mushrooms, sliced
1 Tbs coconut aminos or other soy sauce
1 Tbs coconut nectar or other sweetener
1 Tbs olive oil
Place veggies in bowl with coconut aminos, nectar & olive oil & let sit for approx 15-30 minutes.
1 cup cashews, soaked 2-4 hours
¼ cup yellow onion
sea salt to taste
½-1 cup of water
Blend ingredients together in food processor until smooth & creamy. Add water gradually as needed. Store in zip lock baggie & cut corner of zip lock baggie to drizzle on pizza.
Assembly: Spoon sauce onto crust. Top with sliced tomatoes, veggies & basil. Use ziplock cheese baggie as a pastry bag & drizzle over crust. Eat as is or place back in dehydrator for 1-4 hours. Eat up!