Pizza Crust:
2 cups almonds
1 cup ground flax seed (you should buy it pre-ground, it’s easier – or you can grind yourself in a coffee grinder)
1 cup water
1 1/2 tablespoons olive oil
1 tablespoon dried basil
1 tablespoon dried thyme
1 tablespoon dried rosemary
3/4 teaspoon sea salt
Process the almonds first, then add the rest of the ingredients. Shape pizza crusts with your wet hands or with a rolling pin (make sure you cover the dough with a cling film while rolling because otherwise will be very sticky) create a thin layer and cut desired shapes. Place in a dehydrator or oven on a low temperature – less than 60oC until dry and crispy.
Raw Pizza Toppings:
Raw “Cheesy” Sauce:
1 1/2 cups cashews
1 yellow capsicum
1/3 cup nutritional yeast
1/2 onion
1 tablespoon lemon juice
sea salt to taste
Blend first the cashews until powdery, then add the rest of the ingredients and blend until smooth. Add 2 to 3 tablespoons water if needed and salt to taste.
Walnut and Basil Pesto:
2 cup basil leaves, packed
1/2 cup walnuts
1/3 cup olive oil
2 cloves garlic
squeeze of lemon juice
With food processor running, drop in two cloves of garlic. Stop machine and add basil and walnuts. Pulse until well chopped. Add olive oil and lemon juice and pulse until well combined.
Raw Ketchup:
1 1/2 cups of diced tomatoes
3 tablespoons dates (do not soak)
1/4 cup olive oil
1 teaspoon sea salt
1 tablespoon apple cider vinegar
1/2 cup sun dried tomatoes
Place all ingredients except the sundried tomatoes in a food processor and blend until smooth. At the sundried tomatoes at the end and process until you get a creamy consistency.
Marinated Vegetables:
Chop a variety of vegetables – bell peppers, zucchini, mushrooms, etc, place them in a bowl, sprinkle with a little bit of sea salt and squeeze one lemon on the top. Mix well and leave to marinate for at least 15 minutes.
Assemble the Pizza Toppings on your Raw Pizza Crust and enjoy! As a Pizza crust you can also use thin slices of zucchini, or use the pizza toppings to add to your raw “pasta”.

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