LA PIZZA VIVANTE

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Crust

3/4 cup golden flax seeds (ground fine)
2 cups almonds (ground fine)
2 cups sunflower seeds (ground fine)
2 tbs. olive oil
2 tsp. dried basil
2 cloves fresh garlic (chopped)
1 1/2 tsp. salt
3-4 tbs. honey
1/2 cup water or as needed

How to: Put the water, honey, salt, basil and olive oil in a food processor. Pulse everything till smooth. Set aside. In a large mixing bowl combine the flax, almonds, and sunflower seed powders. Pour the water mixture on top, using your hands form into a big mound. Add more water if necessary. Knead the dough to form a smooth round. Give it a taste to test for seasonings. If it needs more salt add some. Divide the mound into four equal sections. Form these into balls. Take the first ball and put it onto a teflex sheet. Shape it into a thin round. About 4 mm thick. Make the "lip" (crust) around the pizza a little thicker. Do the same thing for the other mounds. Place each tray of pizza into a dehydrator set to 105 F. for 10 hours. Then remove from teflex sheet and continue to dehydrate on the tray for 10 more hours. Leave pizzas in the dehydrator until ready to put the sauce and toppings on.

Tomato Sauce


8 roma tomatoes (chopped)
1 cup sun dried tomatoes (soaked for 2 hrs., save soaked water)
3 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. thyme
2 cloves garlic (chopped)
2 tbs. olive oil
3 dates (pitted)
1 tbs. lemon juice
Salt to taste

How to: Put everything in a blender, add the tomato soak water and blend till thick. Set aside.

Ricotta cheeze


1 cup almonds (soaked for 8 hrs.)
1/2 cup truly raw cashews
1 cup pure water
1 tbs. lemon juice
1 tsp. Celtic sea salt
2 cloves garlic

How to: Blend everything up till smooth and thick. Add more salt if needed. Put mixture in a glass bowl and cover with a clean cloth. Let stand for 6 hrs. at room temperture.

Toppings


Chopped sun dried olives, fresh herbs, zuhchkinni slices, chopped tomatoes, slices avocados, pesto, chopped pineapple, slivered red onions, edible flowers, etc...

Assembly: If possible serve the pizzas in pizza boxes. Take one pizza, put it into the box, spread the tomato sauce on the pizza crust. Add dallops of cheeze all around and then throw some toppings on top. Garnish with edible flowers and close the lid of the box. Decorate the box if you like! Enjoy warm with a light salad.

 

La mini pizza

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Avec la croute, l'on peut aussi faire du pain d'ail cru, sandwich avocado et autres. Une fois que le pain est dehydratés, il peut durer 30 jours.

Basic Pizza Crust

  • 2 cups sunflowers seeds
  • 2/3 cup soaked flax seeds (soak with 2 cups water)
  • 2 cups veggie pulp or processed carrots
  • 1 cup celery
  • 1 1⁄2 cup chopped tomatoes
Blend in a food processor adding your favorite ingredients:
  • Garlic
  • onion
  • Italian seasoning
  • Herb seasoning
  • Sea salt
Spread on a Teff flex sheet and dehydrate at 95 to 105 degrees until dry turning in 4-5 hours or until dry on top. Then dehydrate for 4-5 hours. Cut into 3 1/2 X 3 1/2 inch squares.

For Mini Mexican Pizzas top with:

 

AUTRE RECETTE PIZZA

 

  • 2 Cups of Carrot Pulp (we had two substantial carrot juices beforehand)
  • 2 Cups of Sunflower Seeds
  • 1/2 Cup Fresh Lemon Juice (preferrably organic)
  • 1 Tablespoon fresh chopped Onion
  • Pinch of Celtic Sea Salt
Add the Vita-Mix lid and poke the plunger through. Begin on Low Variable Speed and process at about #4 until the sunflower seeds are pretty much smooth (a few crunchy ones added nice variety) and the whole mixture resembles orange dough. Amazingly, it has the consistency of regular pizza dough. Spread it out in a large circle on your dehydrator sheet and dehydrate overnight (105 to 110 F. degrees). I then removed the sheet and flipped mine over on the mesh in the tray for another couple of hours. About 2 hours before you put the Pizza together,
  • Remove the stem and wash a Portabella Mushroom cap. Cut it into strips and squares and marinate in Nama Shoyu (raw soy sauce) or Raw Tamari sauce. (I put a clean mason jar with the Tamari sauce bottle inside it right on the uncut mushroom cap after I poured the sauce on to maintain pressure and to prevent it from 'floating' on the marinade. Not at all necessary-- just one of my fussy little additions to the recipe).
  • Whirl up the following delectable Pine Nut Dipping Sauce in your Vita-Mix:
**1 Cup Pinenuts **1/2 Fresh Lemon (Juice) **1 small piece of Ginger (organic preferred) **1 clove of Garlic **Celtic Sea Salt to taste (you won't need much) **1 ripe Avocado, cut in quarters (without the seed and skin, of course) Put this Sauce aside. Try not to eat too much during preparation (it's divine). When the Pizza Crust is ready, spread the Pine Nut Dip evenly over the crust. Now go ahead and dress this baby. I diverged a little from Paul's recipe and omitted chopped garlic and minced nuts in favour and arranged three big handfuls of fresh Alfalfa Sprouts over the Pine Nut Dip, and followed that with:
  • Thinly sliced sun-ripened Tomatoes, crispy slices of English Cucumber, and the Marinated Portabello pieces.

Other raw savory pizza recipe

 

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