|Raw Vegan Pizza|
Every time I make my pizza I like to change the toppings, and sometimes tweak the crust. I have a couple of my raw vegan nut-free crust recipes posted here on my blog, but even though I only tweaked this one a bit, it was actually enough to make a much larger pizza or a couple medium ones.
The toppings on the pizza above are: peeled carrots, sliced white onion, shredded red cabbage, sliced sweet yellow peppers, my own sundried cherry tomatoes and sliced avocados. My Spinach Basil Pesto recipe can be found here.
|Mark's Birthday Pizza and Bliss Ball "Cake"|
Mark's birthday was July 1st. I asked him what he would like for his birthday dinner and he said "PIZZA!" You got it hon! So I made him his special birthday pizza topped with marinated mushrooms, sundried tomatoes and avocado. He ate every last crumb.
Yes. I sang the birthday song. Twice.
So here's my raw vegan, nut-free crust that I tweaked. This will make 2 medium size pizza's or 1 large plus 1 personal pizza... or...
Raw Rocki's Pizza Crust
vegan and nut-free
1/2 cup plus 3 TBS flax meal
1/2 cup flax seeds
1/2 cup heaping hemp seeds
1/2 cup sunflower seeds (ground into flour)
1/4 heaping cup nutritional yeast
1 1/2 TBS psyllium husk
1 TBS Italian seasoning
1/4 tsp sea salt
Combine all the above ingredients in a large bowl and set aside.
1/3 heaping cup sundried tomatoes - soaked in 2 cups warm water for about 30 minutes (drain and reserve liquid as you'll need it in the next step)
2 medium tomatoes
3/4 large red bell pepper
1/4 cup heaping roughly chopped onion
1 tsp garlic powder or clove
1 tsp fennel seeds
pinch sea salt
Put ingredients into a food processor and process well. The mixture will be somewhat thick and not watery.
Add 1 1/2 cups of the soak water to the dry mixture bowl and combine well. Now add the above tomato mixture to the bowl and stir until combined. If mixture seems too thick, add more water a little at a time. It won't be like typical pizza dough, but will be quite thick.
Line two dehydrator trays with a teflex sheet (or similar) and spoon the mixture onto them. Your choice of the sizes you want to make, but just make sure to not make them thin as it shrinks up while dehydrating. Shape into pizza size and shape of choice.
Put into the dehydrator at 145° F for 1 hour only then turn down to 115° F. When the top is dry to touch (about another hour), transfer them to mesh trays - remove them from the teflex sheet by slowly peeling it off. Put them back into the dehydrator, wet side up, until done.
Total time can vary between 5-7 hours or longer due to a variety of factors (thickness and size of crust, weather, location, humidity, dehydrator, etc.). Mine took about 6 hours this time, but I live in the desert, so that is a factor.