Fruit Pizza-Phase 2

With just a hint of chocolate, this raw Fruit Pizza makes for a divine breakfast treat when in need of something new! Filled with all raw, wholesome and colorful ingredients – this flavorful treat is sure to stand out on the breakfast table!

Why Raw?

Organically grown raw and living foods provide us with the vital and essential nutrients that we need to stay healthy. They are also rich in phytonutrients, enzymes, and antioxidants. When you cook your food, you lose 50 percent of the protein. It becomes coagulated and you lose 78 percent of the vitamins and minerals. If you go raw, you can eat half as much and still get the same amount of nutrients!

Dehydrating the pizza crust at 115 degrees Fahrenheit (46 degrees Celsius) will help keep all nutrients intact.

Learn More about Raw and Living Foods in Dr. Cousens’ book Rainbow Green Live-Food Cuisine (to learn more please follow the link to our online store: https://www.drcousensonlinestore.com/).

 

Recipe

Makes (2) 18” x 1/4” Chocolate-Pecan Flour Crusts:

  • 2 C. pecans
  • 1 1/4 C. coconut flour
  • 3/4 C. cacao powder
  • 1/2 C. coconut oil
  • pumpkin spice to taste
  • 1 tsp. Himalayan salt
  • 2 droppers full Clear Stevia of choice

Blend above ingredients in food processor then add: 2 1/2 C. peeled/pureed zucchini and 3/4 C. water. Once processed into a dough, transfer to mixing bowl and add 3/4 C. ground flax & 1/4 C. chia powder. Let sit 10-15 minutes, then spread on teflex dehydrator sheets. Dehydrate 10 + hours on 115 F, flipping half-way through.  The crust should be dried but not crispy like crackers!!! (If using a conventional oven, please heat to the lowest temperature setting, use a pizza tray lined with parchment paper and place 1/2 the mixture on it, set pizza tray in the oven, leave door slightly open, if you have an oven fan then please use it, check after 5 hours and add time if necessary. You want the crust to be dried but not like a cracker, you still want some moisture. Conventional oven dehydrate more quickly than dehydrators.)

Cashew-Coconut ‘Cheeze’  Frosting (for 1.5 x crust):

  • (4:1 – Nut: Water)
  • 2 C. cashews (soak 2-3 hours)
  • ¾ C. coconut flour
  • 1.5 – 2 C. water
  • 5 Tbsp. coconut oil
  • 4 + droppers full Clear Stevia of choice (you can add Smart Sweet to taste if you like)
  • 1 Tbsp. vanilla extract

Blend above ingredients in food processor, then spread on top of pizza crust. Add a variety of fruits to your liking. Enjoy!

 

 

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