Raw Pizza!

Even the simplest raw recipes seem epic to me. There’s so much thought involved, so much time-planning and it always seems like an elaborate affair.

Which is why I NEVER have time to prep raw food meals.

Cooking for John has really opened doors for me, and forced me to do more raw food-which has turned out to be both a blessing and a pain in the ass. But I do feel my proudest when I whip up a really great raw meal. My dehydrator has been collecting dust, and although I’m dying for an Excalibur, I keep hoping anything I make in the ghetto one I have now will get the job done. With some help from The Rawtarian, I actually made an AWESOME raw pizza, that hardly took any time at all and did extremely well in the dehydrator. A small downside? Make sure to  grind up the almonds in the processor during normal hours-because making almond flour at 10 PM, will make your neighbors want to kill you.

CRUST

2 cups raw almonds

3/4 cup ground flaxseed

1 cup water

2 tbsp olive oil

1 tbsp dried basil

1 tbsp dried thyme

1 tsp dried rosemary

1 tsp dried oregano

1 tsp sea salt

1/4 tsp black pepper

FOR THE SAUCE

2 cups chopped tomatoes

3/4 cup sun-dried tomatoes, soaked for 30 minutes

1/4 cup fresh basil leaves, chopped

2 tbsp olive oil

1 tbsp apple cider vinegar

4 cloves garlic, minced

1/2 tsp sea salt

TOPPINGS

Shredded Zucchini

Chopped red, white or green onion

Chopped spinach, kale, chard or collard greens

Sweet potatoes, eggplant or beets

Nutritional Yeast (or a cheese recipe similar to this)

• Put the almonds in the processor and pulse until ground fine (took me awhile, but you want something close to a flour consistency)
• Mix almond flour, flaxseed, water, oil and spices together until it forms a thick, sticky dough-like substance
• Then, blend all sauce ingredients in a blender until creamy
• Spread dough onto dehydrator trays, about 1/4 inch thick, and then spread sauce ontop
• Add toppings of your choice and then dehydrate at 115 degrees for 2 hours
• Then, dehydrate at 105 degrees for 8-10 (ours was closer to the 10 hour mark, but check it as it hits 8 hours)