Raw Pizza Pizza
Occasionally I have a savory recipe to share and today is the day! It's nothing really new but I enjoyed it last week and snapped a few pics so I could share it with you. I use my favourite buckwheat pizza crust that I've posted about before, topped with basil pesto, sun dried tomato sauce, cashew cheese, cherry tomatoes, spinach, and marinated mushrooms. It's a delicious gourmet raw vegan dinner that's perfect when you want a special meal.
I know the recipe may look daunting, but it's actually very easy to throw together. I recommend making a bunch of dehydrated pizza crusts to keep on hand in the fridge or freezer. They'll easily keep for a few months. When you want pizza you simply need to whip up any toppings of your choice. Sometimes I just top it with cheese, sauce, and veggies if I don't have any pesto already made. The marinated and dehydrated (for a few hours) mushrooms are a treat but not necessary. You can throw sliced mushrooms on top and it will still be tasty.
If you're wanting for that "cooked pizza" look and "warm out of the oven" feel, top the pizza and then dehydrate the whole thing for 2-4 hours.
I've made lots of raw pizza over the years. Get as gourmet or as simple as you like. Here I've topped it with cashew cheese, tomato sauce, red pepper, zucchini, mushrooms, and fresh basil.
This makes a lot of crust. You can spread it into small rounds for individual pizzas, or cover a whole teflex sheet and cut into squares, or make one large round crust as I did for this pizza - but I always do a combination of each. The small crusts are great for freezing. Pull em out when you have a pizza craving and you just need to put some toppings on.
Blend all ingredients in a high speed blender until smooth.
The process of marinating and dehydrating mushrooms may seem simple but it really transforms the mushrooms. Make a double batch and keep them on hand to throw on salad or on top of zucchini noodles and pesto or tomato sauce.
1 package button mushrooms, sliced
tamari or nama shoyu
Splash some tamari and olive oil over the mushrooms. Toss to coat lightly.
Let sit for 2-3 hours.
Spread onto a teflex sheet and dehydrate at 115F for about 2 hours.
How do you like your pizza?!
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