ULTIMATE RAW VEGAN PIZZA (LOW-FAT, OIL-FREE, SALT-FREE) Crust: 3 zucchinis 2 tomatoes (I used beefsteak) Juice from 1/2 lemon 1/2 onion 1 garlic clove 2 dates 2 bell peppers 1/4 cup walnuts (or nut pulp leftover from nut mylk) Sauce: 1/2 cup sun-dried tomatoes 1/2 cup chopped zucchini Juice from 1/2 lemon Handful fresh basil leaves 1 date 1 garlic clove Toppings: 2 tomatoes (I used heirloom) 2 cups mushrooms 1 bell pepper 1 teaspoon apple cider vinegar To make the crust: slice the zucchinis into noodles with a spiral slicer, mandolin or a cheese grater. Set aside in a large bowl. Blend the rest of the ingredients until smooth, adjusting according to taste. Mix this into the noodles. You should end up with a huge bowl of really saucy noodles. Like I said, its hard not eating all of this by itself. Spread this evenly - keepin it thick - into a big circle on a dehydrator tray and dehydrate at 115 °F for 6 hours or so, until pliable. Flip over and do the same again. Note: you can use your oven at its lowest temperature if you dont have a dehydrator. Keep checking on your crust as it is drying though, because everyones will turn out different. To make the sauce: put all the ingredients a food processor or blender and blend until smooth. Spread on your crust. To prepare the toppings: slice all the veggies thinly, then coat in the apple cider vinegar and place in a warm spot, dehydrator or oven for around 40 minutes until they soften. Decorate your pizza with the toppings, slice, then ENJOY THE HECK OUT OF IT. Optional: add some raw vegan cheese! I also threw on some avocado, cilantro and hemp seeds.
Posted on: Fri, 17 Oct 2014 08:30:00 +0000
Trending Topics
Recently Viewed Topics
© 2015