There are three components to Raw Pizza: Crust, Cheese, and Marinara Sauce. The video discusses the making of the Crust, and the Marinara. Amanda uses Melissa’s Cashew Cheeze, available at Present Moment Cafe and some Jacksonville locations. I have provided a cheese recipe that I use frequently for many purposes and it has always been well received (that’s a real understatement, too).
The Crust is made from Russell James’ Buckwheat Bread:
Yields: 18 slices1/2 C Olive Oil 1 1/2 C Soaked Sundried Tomatoes 3 C Sprouted Buckwheat 1 1/2 C Flax Meal 3 1/2 C peeled courgette, roughly chopped (zuchinni) 2 C cored and roughly chopped apples 3 T Lemon Juice 2 Avocados 1 Large Onion 1/2 C Minced Parsley
In a food processor grind the olive oil, sundried tomatoes (no soak water) sprouted buckwheat, courgette, apple, lemon juice, avocados, onion and herbs until thoroughly mixed.
In a bowl mix the batter (created in the paragraph above) with the flax meal by hand. The reason you do this separately (not in the processor) is that you are likely to have too much mixture for the size of the processor at this point, and when you add the flax meal it will become quite heavy and sticky and overwork your machine. Optionally, you can use a high speed blender to mix the flax into the batter. See Amanda’s video to learn how to do this.
When you have finished the flax and batter combination, process the whole batter in the food processor again, in small batches to achieve a light fluffy texture. If you used Amanda’s high speed blender technique, this paragraph will not be necessary.
Divide the mixture in two and place on Teflex sheets, on dehydrator trays (just a note: the original recipe says you get two crusts, but we have found that you can actually make three crusts and still have some batter left over to make biscuits and little bread sticks, which are great for dipping in the marinara sauce!).
Use a spatula to spread the mixture evenly to all four sides and corners of the Teflex sheet (unless, of course, you want round pizzas). With a knife, score each tray into nine squares (again, unless you choose round pizzas).
Dehydrate for two hours and then remove the Teflex sheets by placing another dehydrator tray and mesh, on top of the pizza crust and flip it over so that your original sheet is now on top. Peel the Teflex sheet off of the pizza crust, and dehydrate for an additional eight hours.
This is Amanda’s own mix: Throw the following items in a food processor:
2 Cloves Garlic 1/2 Onion
Run the processor and make the onions small! Then throw this stuff in next:
1 1/2 Bell Peppers 1 Tomato 2 Mushrooms 1 T Juiced Lemon 1 T Italian Seasoning (organic on all the spices please) 1 T Basil 1 T Cilantro 1 T Chile Powder 1 T Tamari, Namashoyu or Bragg’s Aminos
Run the processor! Taste it and add salt or touch it up if necessary… And your finished the sauce!
This is a huge recipe. But make it all! The cheeze is awesome for dipping vegetables, raw crackers and the like. You can also mix it with oil and vinegar for a great cream dressing:
3 1/2 C Cashews (soaked is optional) 1 1/2 T Miso 1/4 C Nutrional Yeast 3 T Tamari, Namashoyu or Bragg’s Aminos 3/4 C Extra Virgin Olive Oil 2 Cloves Garlic 1/2 Onion Cayenne Pepper to Taste 1 t Salt or to Taste Optional 1/2 Red Bell Pepper Optional 1/2 Lime with whites and some zest
Throw all of the above in a high speed blender and blend it for about a minute and a half on high.
PUT IT ALL TOGETHER
Assembly is as easy as pie! Pizza Pie to be exact! The cheeze is the gooeyist stuff (if thats a word). So you might want to spread the cheeze out first, and then put the marinara on top of that. Now you know! This is Pizza! So you have to put toppings on it! Since toppings are to your taste, you’ll have to come up with what ever works for you… So have fun and enjoy!