Fun with Raw Pizza

Pizza 1 – Red pepper, sweet onion, spinach, fennel & walnuts

We first tasted these raw pizzas a while ago.

They were delicious and filling, and I have been wanting to make them myself for some time.

Finally got around to it.

I did a test run before letting them loose on our guests.

I made the first small batch of bases when I made the carrot flax cracker biscuits. See here.

Pizza 2 – Fry’s chicken strips, broccoli & pepperdews

Pizza 3 – tomato, olives, yellow peppers & basil

As for the toppings – well that is the fun bit and entirely up to you!

For our dinner party, there were 8 people including Karen and I, and we made 5 different pizzas, cut into 8 slices each. There was more than enough to go around.

We made the following toppings – (in addition to the tomato paste and the nut cheese)

Pizza 4 – Curried tofu, sweet onion and spinach

1 – Sort of tropical flavour – Red peppers, spinach, sweet onions, fennel and walnuts.

2 – Something to make the carnivores feel at home – Fry’s ‘chicken’ strips, broccoli and pepperdews.

3 – Bit of a Greek feel – Olives, yellow peppers, tomato and basil.

4 – A spicy one – Curried tofu pieces, sweet onion and spinach (with optional sliced banana, which we put in a bowl on the table).

Pizza 5 – Fry’s polony, cauliflower, sun-dried tomatoes, spring onion & rocket

5 – Another nod to the carnivores – Fry’s polony strips, cauliflower, sundried tomatoes, spring onion and rocket.

Karen’s sweet onions

Just a note – the sweet onion – Karen finely sliced red onions and marinated them in red wine vinegar and a little agarve syrup for a few hours.

Oh yes – the pedantic among you will have noted that a couple of these were not strictly ‘raw’ because of the Fry’s products, but they are all vegan!

So have fun and get creative with these – your guest will love them, hardened meat eaters as well!

Bon apetit.

Here are the basic recipes as per the book:

Pizza base:

1 C buckwheat – they say activated, but I just soak it for about 2 hours

1 C red or white onions, thinly sliced

1 C water

1/2 cup flax seeds, ground

1 apple, peeled and cored

2 T olive oil

1 T tamari

1/2 t salt

Blend the buckwheat, apple, tamari and water into a paste on high for about 30 seconds.

Pour into a bowl with all the other ingredients, and massage into a dough.

Spread onto solid dehydater sheet and dehydrate for about 12 hours.

Remove from sheet and place on racks and dry until ready.

Tomato sauce;

1/2 C dates, soaked

1/2 C sun-dried tomatoes

1 T tamari

1/2 clove garlic

Blend on high for about 30 seconds.

Nut cheez:

1 C nuts – cashews or macadamias

1/2 C water

1/4 C nutritional yeast

1 lemon

1 t mustard powder

1/2 t salt

Blend all ingredients together.