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Recipe by:Monica Tarba
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Raw Vegan Pizza
Prep:25minsTotal:12hrsServes:5
Ingredients
Pizza Crust
- 7tomatoespulp (through juicing)
- 1zucchinipulp (through juicing)
- 1red bell pepperpulp (through juicing)
- 1onionpulp (through juicing)
- 1Tbspflax seeds
- 1Tbspwhite sesame seeds
- 1Tbspblack sesame seeds
- 1 1/2cupground sunflower seeds
- 2Tbsptamari sauce
- 1 1/2Tbspdried oregano
- 1Tbspcold pressed olive oil
Tomato Sauce
Cashew Cheese
- 1 1/2 cupsoaked cashews
- 4-5Tbspfresh lemon juice
- 4-5Tbspnutritional yeast
- 1pinchpinch of himalayan salt to taste
Toppings
- organic arugula
- black&white olivescore out
- cherry tomatoes
- marinated mushroomsoptional
- sproutsoptional
| Directions |
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Pizza Crust
- Mix all ingredients until everything is well combined. Press the dough gently onto the drying sheets of your dehydrator, creating thin and even layers. By keeping the layers extra thin you’ll get a nice crunchy pizza base. Dehydrate at 40 degrees for about 12 h.* If your pizza base is thicker it may take a bit longer.
Tomato Sauce
- Add all ingredients to a high speed blender or food processor and mix until you have a smooth paste. Set aside.
Cashew Cheese
- Add all ingredients to a high speed blender or food processor and mix until smooth.
Toppings
- Cut the desired amount of mushrooms in very thin slices. Place it in a bow and marinate overnight with some olive oil, tamari, lemon juice, minced garlic and ginger.
- Use other ingredients for assembly as desired.
- Have fun assembling and creating your pizza slices!
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Ingredients
Pizza Crust
Tomato Sauce
Cashew Cheese
Toppings
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Pizza Crust
Tomato Sauce
Cashew Cheese
Toppings
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Directions
Pizza Crust
Tomato Sauce
Cashew Cheese
Toppings
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Notes
If you don’t have a dehydrator, use your oven at the lowest temperature and with the oven door ajar.