Recipe for my Sensational Raw Pizza – plant-based and insanely gorgeous!

This is a gorgeous recipe that I created for a wonderful photoshoot with the fabulous team at Tribest. I love pizza. You too? Great! Then you are just going to love, love, love this!

Unlike the pizzas that come in a box, either to the door or out of the freezer, this little angel doesn’t contain any video nasties. No chemicals: nada. No preservatives: nope. No e-numbers: not here. No gluten: move along please. No – alright alright you kind of get where I am going with this. It’s loaded with the GOOD stuff! And SO nutritiously loaded in fact that you will struggle to munch your way through more than one slice in a sitting. Ok, two max.

And why is that perchance? Well. Let’s just say that this pizza is a fine example of what ‘raw food’ or ‘clean eating’ should be doing: filling up our tummies with nutritiously loaded foods (or superfoods if you like) that are enzyme rich that feed the body on a cellular level.

They also feed our eyes (that’s where my digestive system starts!) with pretty food that is just made for nibbling.

I love making these ‘transition’ dishes too: they can really help in the transition process from ‘old school’ eating habits to ‘new school’ raw foodie. They can also help transition from a juice fast to cleaner eating habits. Mainly I love them because they help me feel normal and give me something that I can offer my friends without them getting scared if I bring out a spirulina and avocado mousse (er, hellooooo!) or something equally as green and scary (aka awesome).

I am going to introduce this dish at our Raw Juice Camps and Retreats because these pizzas are just so good – they are too good not to share!

A few words of caution

Don’t be put off by the fact that you have to make the bases well in advance (aka 24 hours) – you can freeze them and use them when you are ready! Also if you don’t have a dehydrator you can still make this recipe by using your oven – usually on the lowest temperature with the door ajar for half the dehydrating time.

When I was preparing this pizza for the photoshoot a friend of mine commented ‘oh it’s delicious, but such a faff though, isn’t it? I’d much prefer to just order a pizza in!’ I advise you not to fall into the same trap of comparing raw foods with takeaways! Consider that if you were making a ‘standard cooked’ pizza from scratch: that you milled the flour, prepared the dough, made the base, cooked your sauce, marinaded all your toppings. That’s your comparison right there. Good old fashioned home made food! Compare a take-away pizza only with another take-away pizza because these dishes are WORLDS apart!

Last word of warning. These are very moorish. Very. In fact I may just make another one right now. You have been warned.

Raw Pizza with Mushroom, Onion & Aubergiene

Quantity

I have included the ingredients below for making two large pizzas. Believe me if you are exploring this level of creativity then you might as well make up a batch of bases that you can freeze. You can double up on the base mix and make four bases – which makes sense if you have a dehydrator which will be on anyway. The toppings can be ANYTHING! You just need to make the delicious sauce and make sure that you top your base with a layer of greens before you spoon the sauce on so as not to make the base instantly soggy.

I used dehydrated aubergine to add a ‘bacony’ sensation so you could say that this is a raw version of a ‘mushroom, bacon and cheese’ pizza. Oh yeaaaah.

If you love my recipe please post your comments below! It would be great to hear how it works out for you!

Ingredients

For two large pizzas

For the base:

2 cups presoaked and sprouted buckwheat
1 cup sunflower seeds
1 cup milled flax seeds
½ cup flax seeds, soaked for 2 hours
1/3 cup sundried tomatoes, rehydrated (if jarred then wash off the oil)
¼ cup rapeseed oil
1/3 cup water
4 garlic cloves
½ onion
Pinch of sea salt
Fresh spinach leaves

For the aubergienes:
2 aubergines
4 tbsp oil
2 tbsp tamari
2 apricots
3 tsp onion powder
1 clove garlic
1 tbsp curry powder
Dash of water

For the mushrooms:
2 cups mushrooms, peeled and sliced
2 tsp dried juniper berries, ground
½ cup tamari sauce
¼ cup rapeseed oil
2 garlic cloves
¼ cup apple cider vinegar
¼ cup water
2 dates

For the onions:
7 large onions
3 tbsp olive oil
¼ cup water
2 tbsp tamari
4 medjool dates
4 dried apricots
2 tbsp agave

For the sauce:
1 cup sundried tomatoes (rehydrated or if from a jar rinse off oil first)
1 cup soaked dates (soaked overnight in water)
3 large tomatoes
2-4 garlic cloves
½ onion
1/3 cup rapeseed oil
½ lemon juiced

For the cheese:
½ cup cashew nuts, soaked for 2 hours
3 tbsp water
2 tbsp nutritional yeast flakes

 

Method

For the base:
Blend all the ingredients in a food processor on the s blade until a dough like consistency is reached
Pour onto a baking sheet and shape into a round pizza base using a spatula
Dehydrate for 1 hour on 40
Remove drying sheets and flip base and dehydrate for a further 10 hours

For the aubergine:
Slice the aubergines lengthways into 2mm thick slices and place in an oven dish
Blend together the remaining ingredients and pour over the aubergines, ensuring all are covered in the mixture. Leave to marinade for at least 4 hours.
Remove from the dish and dehydrate for at least 6 hours on 40. If you do not have a dehydrator you may dry in the oven at 50 with the door ajar for 2 hours.

For the mushrooms:
Blend together all ingredients except the mushrooms
Pour marinade over sliced mushrooms and leave for at least 4 hours or overnight
Remove mushrooms from marinade and used as they are, alternatively dehydrate for at least 4 hours to create a rich creamy and fried texture

For the onions:
Peel and slice the onions to make rings
Blend together the remaining ingredients and pour over the onions, massaging with hands to ensure good coverage
Dehydrate on 40 overnight (8 hours), turning once. If you do not have a dehydrator place in an oven dish and dry in the oven on 50 with the door ajar for 4 hours.

For the sauce:
Blend all ingredients and store in a jar until ready to use

For the cheese:
Place all ingredients in a blender and blend on high
Pour the mixture on top of the pizza in drops.

Once assembled you may keep the pizza warmed in your dehydrator until ready to serve or eat straight away!

TIPS

To assemble: add a base of spinach leaves before the pizza sauce to prevent a soggy base then decorate with toppings of your choice. Finish with pizza cheese and eat immediately or dry further for ten minutes
Bases can be frozen to use later.

Dehydrator: I recommend a Sedona Dehydrator from Tribest.

If you would like to make dishes like these and more with me in my Cookery School kitchen then please look out for our latest workshop dates here.

Keeping it juicy & raw

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