Sunday, April 3, 2011

Making Raw Pizza!

This is week 4 of the raw diet. I did cheat on Friday night with a glass of red wine but it was a wild night! For the big game I made raw pizza from the Carol Alt raw cookbook. It was great to have something yummy to eat even though the Rams couldn't pull it off. It was a great game anyway! 

Raw Pizza
Serves 8
Pizza Crust


1 cup golden flax seeds
1 cup purified water
2 cups raw almonds, germinated
2 tablespoons chopped onion
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh oregano

Directions: Grind the flax seeds finely in a spice of coffee grinder. Soak the ground seeds in the water until it is completely absorbed, stirring occasionally; which should take about 2 hours. Place the soaked flax seeds in a food processor and add the almonds, onion, thyme, rosemary, and oregano. Process until the mixture is finely ground and well mixed.

Roll the dough in your hands to form 8 balls of equal size (it may help to wash your hands after rolling a few). Once all the balls are rolled, flatten them evenly with the palm of your hand.

Place the pizza breads on a Teflex-lined dehydrator tray and dehydrate them at 115 degrees F for about 4 hours. Then flip the breads over onto the dehydrator trays and remove the Teflex liners. Continue to dehydrate for another 4 hours, or until done. You can make bigger pizza breads, which will take longer to dehydrate.

Sun-Dried Tomato Sauce

Makes 1 1/4 cups

Ingredients: 1 cup sun-dried tomatoes

Put the sun-dried tomatoes in a bowl, barely cover them with purified water, and let them soak for at least 1 hour. Pour off half the water and put the tomatoes and the remaining water in a food processor. Blend the mixture until the tomatoes are chopped into a coarse paste.

White Topping with Optional Fresh Tomatoes


1 cup raw Macadamia nuts
1 cup raw pine nuts
2 tablespoons nutritional yeast (optional)
1 tablespoon cold-pressed, extra virgin olive oil
2 tablespoons fresh lemon juice
1 small garlic clove, minced
1 tablespoon Nama Shoyu
1/2 cup purified water
3 to 4 ripe plum tomatoes, finely chopped

Directions: Cover and soak the raw Macadamia nuts and pine nuts in water for 1 hour. Drain the nuts and place them in a food processor with the yeast (if using), olive oil, lemon juice, garlic, Nama Shoyu, and water, blending them together until they are the consistency of ricotta cheese.

Simple Olive Tapenade


2 cups raw pitted olives (black or green)
1 tablespoon Bragg Liquid Aminos (or Nama Shoyu) -optional
2 tablespoons cold pressed, extra-virgin olive oil

Directions: Put the olives, and the Braggs (or Nama Shoyu) if you are using it, in the blender and chop finely. Drizzle in the oil with the blender running until a thick paste forms. Store the tapenade in a VacSy system container until needed. Tapenade will keep this way for 3 to 4 days.

Assembly: Spread the Sun-Dried Tomato Sauce over the pizzas. Add the white topping and, if desired, top it with the finely topped fresh tomato, a drizzle of olive oil, a dash of dried oregano, and olive tapenade.

Final Tips on making this recipe from Heidi and Justin:
  • Make sure to grind the flax seeds before soaking them!
  • If you are going to make the full recipe for 8 pizza crusts, one way to make each crust the same size is to divide the full dough mixture in half. Then take the first half and separate into four balls. Four crusts fit nicely on one Teflex sheet, so you'll be using 2 dehydrator trays to make the full crust recipe.
  • You could divide this recipe in half, and make 4 pizza crusts. That would be enough for 2 people for 2 days.
  • Make sure to use enough water with the sun-dried tomatoes. Not enough water can make a tiny amount of sauce. We would also recommend doubling the recipe if you are going to make 8 crusts. Even with enough water it didn't make enough sauce for us. We like our pizza saucy!
  • Make the white topping first in your food processor, then make the sun-dried tomato sauce. That way you can just quickly rinse the bowl without thoroughly cleaning it!
  • For the olive tapenade, use a food processor. We followed the instructions exactly, only for the olives to sit at the bottom of our Vita-Mix. Use a food processor, and it will get whipped up in a jiffy.
  • The olive tapenade completes this pizza. For those that are not fond of olives, they will want something salty, herb-y and spicy to jazz up their pizza. Fresh cracked black pepper, fresh herbs, and more sun-dried tomato sauce would work nicely.
  • Fresh basil and freshly picked tomatoes from the farmers market completes this pizza!
Final word on this pizza? Yum!  from Raw Food Right Now Blog


pfyjikcly said...

Nice tips of making pizza i enjoyed with your pizza nice post.
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