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

Mango Strawberry Rolls

Mango Strawberry Rolls

Just cut into a fresh mango and want to turn it into something fun?  Or perhaps you have a romantic day or evening planned with your special someone and want to add a little more sweetness to it.  Well here's a quick and easy idea:

Mango Strawberry Rolls

Mango
Strawberries
Sharp knife
Mango cutter if you have one - I got mine at Target and LOVE it!

Cut the fresh mango.  With a sharp knife, cut very thin slices and set aside.  Chop the strawberries.  Now this part is a little messy and sticky, but worth it.  Put some chopped strawberries on the mango strip and roll it up.  Set aside and roll as many as you wish.

I garnished mine with cilantro, but mint would be perfect.

Peace☮
Rocki

Cherimoya Parfait - Raw Vegan Smoothie

Cherimoya Parfait - Raw Vegan Smoothie

I have a new love and it's name is Cherimoya!  I won a tropical fruit box on Instagram via one of the other IG accounts I follow.  Anyway, the fruit box arrived from Melissa's Produce and I was floored by the amount of fruit that was in it!  Most of them I had never had, but have been wanting to try.  I was beyond excited!

This delicious custard like fruit (it is also known as a "custard apple") is amazing and I'm completely hooked - so is Mark.  It's a little bit of work to get all the big seeds out and scrape the fruit off of the peel - do NOT eat the peel - but believe you me it is more than worth it!   

Cherimoya Fruit

This took a bit of time with the layering process as I wanted it to look as delicious as it tastes!  Friday's are my days off so I had plenty of time. I was going to also garnish it, but I love the way it turned out as is. And the taste... out of this world! Like a pudding smoothie.

Cherimoya Parfait Smoothie

Green layer:
2 frozen bananas
1 huge handful spinach
2 Tbs hemp heart seeds
1 Tbs flax meal
1/2 cup water (adjust as needed)
1 tsp Matcha Green Tea Powder (optional)

Blend, pour into a separate container and put in freezer while making next layer.

Cream layer:
1 cherimoya - peeled and seeded
1 frozen banana

Blend, pour *half* of the mixture into separate container and put in freezer.

Orange layer:
With remaining cream layer in blender, add 1 Tbs goji berries and blend.

Take the containers out of the freezer and get ready to create!  After each layer, put the glass in freezer for about 5-10 minutes to let it set up (not frozen solid). With a small spatula or spoon, slowly add in another layer - start around the rim/inside of the glass first then work your way into the middle - this helps to keep the layers separate.  Do as many layers as you wish or simply blend everything together.  You can eat this super thick n creamy delicious parfait smoothie with a spoon or drink it with a straw. 

While waiting in between layers, you can do Sun Salutations or the dishes - your choice. Enjoy!

Peace☮
Rocki

Raw Vegan Onion Rings

Raw Vegan Onion Rings

Ahhhhh... the smell of onion rings.  Due to food allergies, I haven't had onion rings or the likes in over 14 years.  I can honestly say that one of the traditional snack foods I miss is onion rings.  Now hear me out.  I don't mean the greasy, high calorie junk food onion rings themselves.  Well that's what they were, but I miss the taste.  Yes I know that doesn't make sense... welcome to my world ;)

I am beyond happy with my raw vegan lifestyle and would never change it - I thrive for raw food, but I'm human and sometimes have cravings.  When that happens, I turn traditional food raw and healthy. 

Back to front: coconut flour, coconut milk and flax meal & coconut shreds blend

I wanted to keep this batch nut-free.  I'm not allergic to nuts and do use them as they provide nutritional value, but I don't use them daily as I like to keep our meals low fat.  I also wanted a different flavor than traditional onion rings.  Coconuts were my inspiration - along with lack of sleep.  For some reason my mind likes to create at the most odd times.  I didn't object this time :)

My house smells like I can eat it!

I had no idea how long it would take for them to dehydrate.  I live in the southwest and yes it's dry with very little humidity here, but we do experience changes in weather from frost to our fair share of humidity, along with heat.  Yesterday was 98 degrees and we were heading for a record spring day high, so it probably wasn't the best day to test these out.  Well, to sum this part up it only took 7 hours, but there are many variables to this which will be in the recipe below.

Guilt-free onion rings

I was pleasantly surprised how this batch came out!  They had the crunch factor I wanted and the tropical like coconut flavor was perfect.  I'm going to make a couple of adjustments, like make them thicker (I love thick chunky onion rings!) and am already working up another onion ring recipe with a different overall flavor.

Oh and don't expect traditional fried onion rings, this is a healthy raw version which scored me two thumbs up from my official taste tester.  Mark mumbled: "MMMMMMM" along with something else but I couldn't quite make it out while he was taking bite after bite after...

One final note then onto the recipes.  I wanted a dipping sauce that would compliment the coconut onion rings.  So I basically threw something together and will include that below.

Raw Vegan Onion Rings

2 large sweet onions (or onions of choice) sliced and rings separated
I used the 3/8" on my mandolin, but would have preferred a thicker ring.  Just note that the thicker the slices the longer in the dehydrator

Bowl #1
1 cup coconut flour

Bowl #2
1 cup coconut milk (if you use canned, thin it out to milk consistency or use almond milk)

Bowl #3 (dry)
1 cup flax meal
1 cup dried coconut shreds (I used unsweetened)
1/2 tsp sea salt
1/2 tsp ginger
1 tsp sweet paprika
1/8 tsp cayenne pepper

This is the messy part and will take a little while, but it's super easy so put on some good music and have fun. 

In bowl # order dredge/coat each onion ring into the mixture and put onto dehydrator sheet.  I used the back of a large spoon handle, with made it easier and less messy.  Here's the breakdown:

- Coconut flour (#1) this is a dusting only to prepare the ring for the next bowl, so do not worry if it looks like nothing is sticking - it will simply look like dust
- Coconut milk (#2) dip the dusted ring into the milk to coat
- Dry mix (#3) place the ring into the dry mixture and coat well.  Before placing on dehydrator sheet, give the ring a little shake into the dry bowl to let any loose ingredients fall off.

Note: due to veggie size varies, you may need to add more to the bowls if you run low.

Dehydrate at 115° F approximately 7-12 hours or until desired doneness.  Please note that time varies due to numerous factors, such as type of dehydrator, humidity, weather, thickness of onion rings, etc., so please take this into account.  As mentioned earlier, I live in the desert and it was a hot day yesterday so this batch took around 7 hours (I have a 5 tray Excalliber). 

Storage: we ate most of these with our salad last night and there was about a couple handfuls left so I stored them in a zip bag in the fridge.  This morning I tested them (I had to, it's my job) and they were still crunchy with a moister onion - total yum factor!


Sweet n Spicy Dip/Sauce/Dressing

1 yellow bell pepper
1/4 cup hemp heart seeds
1 small Serrano pepper (seeded)
1 Tbs agave
1 Tbs raw gluten-free apple cider vinegar

Blend until smooth and creamy.  This was super yummy with the onion rings, as well as on our salads.

Hope you enjoy these recipes.  Once I create the other onion ring batch I'll post it.

Peace☮
Rocki