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Raw Vegan Pizza

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Prep Time 1 minute
Cook Time 1 minute
Total Time 2 minutes
Servings: 4 bases
Ingredients Method

Ingredients
  

  • 4 cups tomatoes soaked
  • 3 3/4 cups zucchini
  • 2/3 cups red bell pepper
  • 4 onion
  • 3 1/2 Tbsp flax seeds
  • 3 1/2 tsp white sesame seeds
  • 2 cups black sesame seeds
  • 2 ground sunflower seeds sliced finely
  • 1 tamari sauce grated
  • 1/4 cup dried oregano
  • 2 Tbsp cold pressed olive oil
  • 1/4 cup ripe tomatoes chopped finely
  • 1 large sun dried tomatoes sliced thinly
  • 2 tsp fresh basil leaves
  • 1 Tbsp soaked cashews
  • 1/2 tsp fresh lemon juice
  • 1 tsp nutritional yeast

Method
 

  1. Soak buckwheat and seeds overnight in filtered water
  2. The next day, drain and rinse the buckwheat and seeds well and place in a large bowl.
  3. Process the buckwheat and seeds in batches in your food processor with the herbs and salt and place in a large bowl.
  4. Grate the carrots.
  5. Blend flax seeds to create a fine flax meal
  6. Add the carrots and flax meal to the buckwheat and seed base and mix well by hand.
  7. Spread on dehydrator sheets in large pizza shapes around 1 ½ cm thick.
  8. Dry overnight and remove teflex sheets and dry for another 1-2 hours or until completely dry
  9. Store in an airtight container for 2 weeks.
  10. Combine all the topping ingredients in a large bowl and gently massage with your hands so everything breaks down slightly and the rocket begins to wilt.
  11. Cover the surface of your pizza base with a vegan pesto or a layer of hummus or olive tapenade. Then add your topping, spreading it out to cover all the surface area.
  12. Serve each slice with additional avocado and a good sprinkle of nutritional yeast.