Mexican Pizza - The Raw Vegan Way

Mexican Pizza - the Raw Vegan Way

We LOVE Mexican food (obviously) and could eat it 7 days a week.  Scratch that.  Make that Raw Vegan Mexican food.  Living here in the southwest we practically live on Mexican food.  In fact, Mark is getting much better with having a little heat in his food. 

Scratch that.  He now LOVES heat in his food.

Raw Mexican Pizza

I simply took one of my raw vegan pizza crusts out of the freezer (sometimes I make a few personal sized pizza crusts and store them in the freezer for up to a week, but they've never made it that long in there ;) and used the leftover walnut mushroom taco filling, mildly spicy hemp "cheese" and pico de gallo from the night before, along with some veggies and voila'!  Mexican pizza!

Eat the rainbow with my Raw Vegan Mexican Pizza!

You can find my pizza crust recipe here or for my soft corn tortillas go here - both raw and vegan of course.  My Walnut Mushroom Taco Filling is here  and my Pico de Gallo is here along with a nut-free taco filling.  Last but not least, is another version of my hemp cheese that I used for my Mexican pizza.

Hemp Cheese - Mildly Spicy version
 
1 yellow bell pepper
1 cup hemp heart seeds
1/4 cup nutritional yeast (needed for the "cheese" flavor)
1 large clove garlic
1/2 tsp onion powder
1/4 tsp ancho chili powder
juice from half a lemon
1/4 cup water (or more)
good pinch of sea salt
*optional: small pepper of choice for more heat (tastes yummy with or without)

Put all ingredients into blender and blend until smooth and creamy.  You might have to work the ingredients down with a tamper (if using vitamix) or stop and push/scrape down as needed.  This will be somewhat thick and creamy, but you can adjust it with more water to thin it down to your liking.

Peace☮
Rocki

Raw Pizza Crust - Vegan, Gluten-Free and Nut-Free

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.
Enjoy!

Peace☮
Rocki

Raw Vegan Pizza - Nut and Gluten-Free Crust

Raw Vegan Pizza

This is one of my recipes from my old blog that I've transferred here.

 

One thing I love to make is my raw vegan pizza... nom nom nom!  That's right... raw vegan pizza.  Follow me and I'll tell you about it.

Nut-Free Pizza Crust

Above is my own tasty recipe for the crust, which is not only raw and vegan, but also gluten and nut free.

Pizza with lots of veggies!

I like to change up my pizza each time I make it, from a variety of toppings, sauce or no sauce and cheese.  Yes, that's right... raw vegan cheese.  Stay with me now and I'll give you the recipe soon.

Mandala Pizza

I know my pictures are not the best, but heck, I just love how this one looks so have to share another view of it.

Back into the dehydrator

After I put all the ingredients onto the crust I then popped it back into the dehydrator for about an hour.  This gives the cheese time to settle in with the ingredients and makes the house smell yummy!

Fresh sliced pizza anyone?

If you think us raw vegans only eat bunny food, take a look at this scrumptious pizza.  Well, we do still love our bunny food :)

This slice is all mine!

And now it's time to eat!  As you can see, the crust holds up nicely and is quite filling.  We had a small side salad with a couple little slices and... okay, well not so little... and we were full.

That's the end of my pizza tour and now it's time for the recipes for my crust and cheese.

Raw Rocki's Pizza Crust

1/2 cup flax meal
1/2 cup flax seeds
1/2 cup hemp seeds
1/2 cup sunflower seeds (ground into little bits like flour)
1/4 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 cup sundried tomatoes - soaked in 1 1/2 cups warm water for about 30 minutes (drain and reserve liquid as you'll need it in the next step)
1 large tomato
1/2 red bell pepper
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 3/4 cup of the soaked 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 thick and pliable enough to form with your hands.

Line a dehydrator mesh tray with a teflex sheet (or similar) and spoon the mixture onto it.  I put another teflex sheet on top of the mixture then use a rolling pin and then my hands to form into a big round pizza crust shape.  You can also make a big square pizza too, I do that sometimes.  Don't make it too thin as it will shrink up while dehydrating.

Put into the dehydrator at 145° F for 1 hour only then turn down to 115° F.  When the top crust is dry to touch (about 2 hours in), transfer it to another mesh tray and remove it from the teflex sheet by slowly peeling it off.  Put it back in for about 1/2 hour or so and then flip back over until done.  Total time can vary between 4-6 hours or longer due to a variety of factors (thickness and size of crust, weather, location, etc.).  Mine took about 4 1/2 hours this time, but I live in a dry state so that is a factor.

When the crust is done, top with your favorite ingredients and either put it back into the dehydrator for about an hour or eat right away and enjoy!

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Before I get to the cheese recipe, just want to mention that yes, all the ingredients are raw even the mushrooms.  We like the mushrooms to take on a little bit of "cooked" texture so I wilt them slightly by using a tiny bit of liquid amino acid like Braggs.


Raw Rocki's Pizza Cheese

1 cup cashews - soaked for at least 2 hours then rinse and drain
1/4 cup pine nuts
1 yellow bell pepper
1 clove garlic
3 TBS heaping of nutritional yeast
1/2 tsp sea salt
1 TBS raw apple cider vinegar (I use Braggs Organic)
 1/4 cup water (can adjust texture by decreasing or increasing water for a thicker or thinner cheese)

Combine all ingredients into vitamix/blender and blend until smooth and creamy.  This makes much more than what you need for the pizza crust, but I always make this size batch because Mark likes to use it as a snack dip for his veggies, etc.

Hope you enjoy these recipes and feel free to change them up as you need to.

Peace☮
Rocki

Edited on 6/26/14