Recipe: Rawsome Raw Pizza- Best EVER!

pizza base

3 cups sprouted buckwheat* (about 2 cups dry)

¼ cup sunflower seeds

¼ cup hemp seeds

2 tbsp agave nectar

2 cups veggies- zucchini works well- salt it and wipe dry or you can use pulp of other veggies from the juicer. 

½ cup sundried tomatoes (soaked for 1 hour in 2 cups water)

3 tablespoons lecithin

6 tablespoons olive oil

1.5 cups water (use the tomato soaking liquid)

2 cloves garlic

1 tsp salt

½ cup nutritional yeast

1 ½ cups flax meal

herbs and spices

you can mix and match these to get your favourite combination!

1tsp oregano

1tsp basil

1tsp marjoram

1tsp thyme

½ tsp rosemary

½ tsp sage

pinch black pepper

fresh italian parsley

cheats version- 1tbsp blended italian herbs

you can also add fresh herbs, just have a play!

method:

mix everything but the flax meal in a food processor. pour into a large bowl and add the flax meal by hand.

shape as desired on dehydrator sheets, around 2-3cm thick. dehydrate for around 10 hours. when it has a slight crust, slide onto the mesh trays for another 6 hours or so until the whole outside is quite firm but the centre is soft.

• • buckwheat is the easiest thing in the world to sprout-  you just need a jar with a mesh lid, or a juicing bag. soak them overnight, then rinse them 2-3 times a day for 2 days- as soon as little tails appear (sometimes within 24 hours) they are good to go.

pizza toppings

take one pizza base and:

• • cover base with tomato chilli jam
• • olives
• • fresh basil
• • dollop of classic cheese
• • sunflower seeds
• • strawberries
• • avocado
• • rocket

or

• • cover base with WALNUT BOLOGNESE*
• • finely chopped fennel ( wilted prior in the dehydrator with some olive oil and salt)
• • ¼ of a preserved lemon
• • watercress
• • olive oil

or

• • cover base with MUSHROOM AND PEPPERBERRY SAUCE*
• • mushrooms- marinated for a couple of hours in tamari or shoyu, garlic, olive oil and salt- just enough to coat them all. about 1 cup of fresh mushrooms will be plenty for one person.
• • dollop of WALNUT CHEESE
• • a few diced fresh tomatoes
• • fresh parsley
• • pine nut parmesan

or

• • cover base with GREEN OLIVE PATE*
• • add finely chopped capsicum
• • a little jalapeno
• • finely sliced red onion (you can caramelize them first in the dehydrator with a little lemon juice, salt and agave for around 5 hours) 
• • chopped olives
• • greens of your choice
• • pine nut parmesan

* all these sauces are available in Australia from http://botanicalcuisine.com