Raw Vegan Pizza
A raw vegan pizza with crispy crust, garlic basil tomato sauce, zucchini cheese, and "sautéed" mushrooms.
Servings: 8
Ingredients
Crust
- 2 cups buckwheat; soaked
- 1 cup almond flour
- 1/2 cup zucchini
- 1/4 cup flax seed
- 1/8 cup scallions
- 1 tbsp nutritional yeast
- 1 tbsp coconut sugar
- pinch of salt and pepper
Sauce
- 3 to matoes; preferably roma
- 1/2 cup basil; fresh
- 2 garlic cloves
- 1 scallion
Zucchini Cheese
- 2 cups shredded zucchini
- 2 tbsp nutritional yeast
- 1 tsp lemon
- 1/4 tsp salt
Mushrooms
- 2 cups crimini mushrooms
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1/4 cup scallions
- 1 tbsp herbs; rosemary basil, etc.
Instructions
Crust
- Soak the buckwheat groats for up to 6 hours, rinse and drain.
- Optional- Continue to rinse and drain until little tails sprout.
- Add all the crust ingredients to a food processor and process until smooth.
- On a dehydrator sheet, smooth out the pizza crust about 1/4 inch thick.
- Dehydrate at 165 degrees for 30 minutes, turn down heat to 115 degrees until the crust is crispy. Takes about 2-4 hours.
Sauce
- Cut the tomatoes 1/4 inch thick.
- Add fresh herbs, garlic, and onion on top of tomatoes.
- Dehydrate with crust for about 1-2 hours.
Mushrooms
- Mix all the mushroom ingredients together and lay out onto a dehydrator sheet.
- Dehydrate with tomatoes and crust for about 1 hour.
Zucchini Cheese
- Shred zucchini and add to a small bowl.
- Add nutritional yeast, lemon juice and salt and mix together.
- Spread out evenly on a dehydrator sheet and dehydrate with all the other toppings for about 1 hour.
Notes
Store in refrigerator for up to one week.