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Ingredients:

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CRUST

  • 1 C sundried tomato (soaked)

  • 2 C tomato

  • 2 C sprouted buckwheat

  • 4 dates

  • 1 TBS onion powder

  • 2 TBS ground flax

  • 1 TBS psyllium husk

  • 1 TBS sea salt

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CHEESE

  • 1 C hemp seeds

  • 1 1/2 TBS chickpea miso

  • 1 1/2 TBS nutritional yeast

  • 1 tsp white pepper

  • 1/8 tsp nutmeg

  • 1/2 tsp mustard powder

  • 1 tsp onion powder

  • 1 1/2 TBS lemon juice

  • 2 garlic cloves

  • sprinkle turmeric for color

  • 1/4 C water

  • salt to taste
     

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Raw Vegan Pizza

(Nut Free!)

 

Instructions:

1) Place all crust ingredients in food processor and process until a dough like consistency is reached.

2) Form into crust shape (round or square) and place on teflex sheet of dehydrator. Dehydrate at 135º for 2 hours. Then place on mesh screen and dehydrate for another 8 hours at 115º or until desired texture is reached. I like my crust a little pliable, some prefer a crisper crust. Dehydrate longer for more crisp texture.

 

Instructions:

1) Process all ingredients in food processor until smooth.

Add just enough water to enable blending.

Although I made this in a food processor, a blender would probably also work.

 

ASSEMBLE YOUR PIZZA!

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If you make your cheese a little thinner, you can pour it on your crust over the marinara. Mine was thick so I used a spoon to dollop it on (plus I like the way it looks).

Whether your cheese was thin or thick, it will set up in the fridge (like all nut or seed based sauces).

After your pizza is assembled you can warm it by placing in the dehydrator for an hour at 145º.

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In the above and picture to the left, I blended the tomato sauce with the cheese sauce. Either way they will be super tasty! They are just different appearances!

For any of the toppings you choose, marinate them in olive oil and some Italian spices for a couple of hours and dehydrate for an hour. This will give them a "cooked" texture.

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