Pizza is my downfall when it comes to the sticking to the raw food diet; I mean who doesn’t love a pizza party??? Raw Pizza was on the top of my dehydrator recipe wait list and I have made it twice now since I got my dehydrator 
The first pizza was for a couple of meat-lover friends who of course loved it, while the second dish I contributed for a Rawluck. This is definitely not as easy as calling Pizza Hut and getting a Hot and Ready pizza in 10 minutes for $10 dollars, but it sure tastes amazing and is much healthier for you too. Food should not be about convenience, it should be about your health and longevity.
I found this recipe on Sweetly Raw and altered it slightly to my liking. I lot of the pizza crust recipes I have seen out there contain a lot of nuts (which I am trying to stay away from) and this one doesn’t. The fresh herbs that I used really made the crust flavorful and aromatic.
I layered the pizza with Brazil Nut Cheese, Marinara Sauce, Fresh Basil, Red Peppers, Heirloom Tomatoes, Marinated Mushrooms & Caramelized Onions.
I brought these two pizzas to a Rawluck and they were a hit!
Buckwheat Crust:
(makes 2 large crusts)
3 cups sprouted buckwheat groats (about 1 ½ cup of dry buckwheat) check out how to sprout buckwheat here: http://www.sproutpeople.com/seed/bwgroats.html
1/2c raw organic almond butter
1/4c olive oil
1/4c fresh basil
1/4 c fresh oregano
3 sprigs of fresh rosemary, de-stemmed and minced
1/2c sun-dried tomatoes
3T lemon juice
1/2t salt
3 medium tomatoes
- Grind all ingredients in a food processor until you have a paste consistency
- Spread onto a Paraflexx sheet in a circle and dehydrate for a few hours or until you are able to turn it upside down onto another dehydrator tray and peel off the plastic Paraflexx sheet
- Dehydrate for another 8 to 10 hours or until base is dry enough to hold together.
sprouted buckwheat groats
Caramelized onions:
2 large onions, sliced thinly (use a mandoline if you have one)
4 Medjool dates (soaked for about an hour)
1T Braggs
1T olive oil
1/4c water
- Blend all ingredients except the onions in a high-speed blender, until smooth
- In a bowl, hand-mix the date mixture with the onions until they are thoroughly covered.
- Dehydrate on a Paraflexx sheet for 2 to 3 hours, so they soften and take on a cooked appearance.
Marinara Sauce:
10 fresh basil leaves
1c sun-dried tomatoes
1c tomatoes
2t lemon juice
1/4 of a medium onion
1 soft date
Mix everything in a high speed blender until blended well. This can store in a air-tight glass container in the fridge for about 4-5 days.
Marinated Mushrooms:
A whole lot of mushrooms
2T Braggs Amino Acid
2T Apple Cider Vinegar
2T olive oil
Generous amount of crushed black pepper
Wash and slice the mushrooms thin and put in a large casserole dish. Pour they marinate over the mushrooms and let sit for at least an hour. I let them marinate for about 4 hours. The longer they marinate, the more they taste like they were cooked.
Brazil Nut Cheeze:
2 cups Brazil Nuts (soaked for 8 hours)
3T fresh lemon juice
1t Himalayan sea salt
2T Nutritional Yeast
2/3 cup filtered water
Grind all the ingredients in a food processor until you have a fluffy consistency. You may need to add more water if needed.