November 14, 2010

PIZZA ITALIANO

It's pretty rare that I make dehydrated foods.  But as the winter months approach, I definitely have a tendency to crave more comfort foods.  Anyone relate?  We just had our first snowfall in Boulder, and surprise, surprise pizza is on my mind! 

If you can believe it, this is my very first time making raw pizza!  Crazy, I know!  I suppose I never really cared for trying to recreate American fast-food (pizza, burgers, etc).  But I must admit, this recipe turned out amazing!  It makes two mouth-watering personal pan size pizzas.

Pizza Crust 
2 ripe tomatoes
Meat from 1 young Thai coconut
1 cup almond pulp (from almond mylk)
1/3 cup golden flax seed meal
2-4 fresh basil leaves
1/2 medium shallot
1 Tbsp olive oil
1 clove garlic, crushed
1/2 tsp Himalayan salt

In a blender, blend coconut meat with tomatoes and transfer into a food processor.  Add all remaining ingredients and process until a soft dough-like consistency is formed.  Divide in half and form two 6-inch personal pan size pizza crusts.  Dehydrate on 115 degrees for 4 hours, flip over and dehydrate for another 6-8 hours.

Tomato Sauce
2 ripe tomatoes
1/2 red bell pepper
1/4 cup sun-dried tomatoes (I like Mediterranean Organic)
2 Tbsp nutritional yeast
1 Tbsp minced herbs (basil, parsley, oregano) 
1 Tbsp olive oil
1 Tbsp minced onion
1 tsp onion powder
1 clove garlic
1/2 tsp Italian seasoning
1/2 tsp Himalayan salt
Pinch black pepper

Using a food processor, process all ingredients for an even, thick consistency.  If the sauce is still too runny, add a little more nutritional yeast and onion powder to absorb remaining moisture.

"Mozzarella" Cheese
3/4 cup cashews (soak 2hrs)
1 yellow bell pepper
Juice of 1/2 lemon
2 Tbsp water
1 Tbsp nutritional yeast
1 medium shallot
1 clove garlic
1/2 tsp raw honey
1/2 tsp Himalayan salt

Rinse and drain soaked cashews.  In a high-speed blender, blend all ingredients until smooth and creamy!  Add more water if needed to help blend.

Toppings
Bell pepper slices (I used green)
Onion slices (I used yellow)
Mushroom slices (I used white button mushrooms)
Fresh basil leaves

Thinly slice your favorite topping ingredients (about 3/4 cup), and marinade in 1 Tbsp of tomato sauce for 30 min in the dehydrator at 115 degrees.

Assembly:  Spread tomato sauce on both pizza crusts.  Add a layer of cheese sauce, and finally add your toppings.  Dehydrate for another 20 min on 115 degrees (optional).  Enjoy! 

5 comments:

  1. This sounds so good! I just got some Himalayan pink salt, HimalaSalt, from Sustainable Sourcing https://secure.sustainablesourcing.com and I think I'll try it out in this recipe. Thanks for sharing!

    ReplyDelete
  2. Himalayan salt is my fave!! Enjoy the recipe, it's so good!

    ReplyDelete
  3. I am going to make your mozzarella and put it on Lisa's raw burger recipe today!! Thanks for sharing.
    Peace & Raw Health,
    Elizabeth

    ReplyDelete

Related Posts Widget for Blogs by LinkWithin