Raw Pizza Recipes-Phases 1 and 1.5

Does one ever need an excuse to eat pizza? Our famous Raw Vegan Pizza, created by the Tree of Life Kitchen Staff, is heavenly delicious and can be eaten guilt free any day of the week!

Try it for yourself and let us know what you think! Feel free to upload and share photos of your own creations!

ENJOY YOUR RAW VEGAN PIZZA DAY!

CRUST:
(Phase 1)

  • 4 C. sunflower seeds
  • 2 C. walnuts
  • 3 C. peeled zucchini, pureed
  • 2 – 3 Tbsp. olive oil
  • 2 – 3 Tbsp. lemon juice
  • ¼ C. mixed fresh herbs (Rosemary, Oregano, Thyme) or 2 Tbsp. Italian Seasoning
  • 1½ tsp. salt
  • ½ tsp. black pepper
  • 1 C. ground flax
  • 1 C. filtered water

Step 1 – Puree zucchini in blender.

Step 2 – Process remaining ingredients in food processor with pureed zucchini – (EXCLUDING FLAX).

Step 3 – Transfer to a mixing bowl then add ground flax. Let sit 10-15 minutes, then spread on teflex dehydrator sheets (makes 3 pizzas) let dehydrate for 8 to 12 hours at 115°F, flipping half way through. The crust should be dried but not crispy like crackers!!! The above recipe makes 3 pizzas. (If using a conventional oven please turn the oven to its lowest temperature setting, spread pizza crust mixture on baking sheets lined with parchment paper, place baking sheets in oven, keeping the door slightly open, check after 3 hours, flip, check after an hour. You can always add time. You want the crust to be dried but not crispy like a cracker. Conventional ovens often cut dehydration times in half as they dehydrate faster than a regular dehydrator.)

 

CRUST:
(Phase 1.5)

  • 4 C. sprouted buckwheat
  • 2 C. carrot juice or 3 C. of blended zucchini
  • 1 tsp. salt
  • ½ tsp. pepper
  • ¼ C. olive oil
  • 2. Tbsp. Italian Season (or 1/4 C. of finely chopped rosemary, oregano and thyme)
  • 3 Tbsp. lemon juice
  • 2 C. nuts or seeds (any type)

Process sprouted buckwheat, carrot juice & nuts in a food processor until creamy. Place in a mixing bowl with the rest of the ingredients. Transfer to a mixing bowl and mix in:

  • ¼ cup Fresh Herb or 2 Tbsp Italian Seasoning
  • 1 cup Ground Flax Seeds

Let sit 10-15 minutes, then spread on teflex dehydrator sheets (makes 3 pizzas) let dehydrate for 8 to 12 hours at 115°F, flipping half way through. The crust should be dried but not crispy like crackers!!! (If using a conventional oven please turn the oven to its lowest temperature setting, spread pizza crush mixture on baking sheets lined with parchment paper, place baking sheets in oven keeping the door slightly open, check after 3 hours, flip, check after an hour. You can always add time. You want the crust to be dried but not crispy like a cracker. Conventional ovens often cut dehydrations times in half as they dehydrate faster than a regular dehydrator.)

CHEEZE:

6 C. brazil nuts  (or 3 C. Brazil nuts, 3 C. almond or cashews )

1/4 C. lemon juice

1 ½ Tbsp. oregano

1 tsp. salt

1 tsp. hing

¼ tsp. white pepper

1 C. filtered water

 

Blend the above ingredients into a cream. It is best to blend in half batches or use a food processor as the vita-mix works hard. If using a vita-mix add more water. This is a basic recipe. From here you can add any fresh or dry herbs to your liking!

 

PIZZA SAUCE

  • 6 C. fresh tomatoes, chopped or grape tomatoes
  • 2 C. sundried tomatoes
  • 1 red bell pepper
  • 1 to 2 Tbsp. fresh rosemary
  • 1 bunch fresh basil
  • ¼ C. olive oil
  • 1 ½ Tbsp. lemon juice
  • 1 ½ tsp. salt
  • 1/8 tsp. chili pepper flakes

Blend all ingredients together.

*Love these recipes? We have more! Visit our online store for Rainbow Green Live-Food Cuisine and Conscious Eating both written by our own Dr. Gabriel Cousens: https://www.drcousensonlinestore.com/

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