Raw Pizza
Who loves pizza? Everyone loves a good pizza. I loved with a partner who loved eating Italian inspired food for many years. I need to find a way ten years ago to enjoy the flavours or fresh Italian ingredients with my family, so I came up with this favourite recipe raw vegan pizza. Gluten free of course.
I’m not sure about you, but I know if I eat too much bread or pizza base I can feel the sluggish energy and weight gain around the guy almost simultaneously.
Living a vegan lifestyle doesn’t mean you can’t eat pizza.
This weekend head to the vege market to collect your ingredients and have some fun making my Raw Vegan Pizza.
Be sure to post it up on my Instagram or FB with a tag @nickyarthur or insta nickyarthur2_
Love to hear how your pizza tasted.
Smiles & giggles
Nicky xx
Top this delicious pizza with sun-dried tomatoes and fresh basil leaves. It is also beautiful with a layer of
avocado dip or Coriander Salsa Dip (see recipes) on the pizza crust.
Serves 4
For the Crust
1 cup LSA meal (mixed ground linseeds, sunflower seeds and almonds)
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon dried mixed herbs
2 cups yellow squash, chopped
1 cup walnuts, soaked for 1 hour in water
2 teaspoons Himalayan pink salt or Celtic sea salt
2 tablespoons olive oil
1 tablespoon lemon juice
½ shallot, chopped
2 teaspoons nutritional (savoury) yeast
For the Cashew Nut Cream
1 cup cashew nuts, soaked in filtered water for 1–2 hours
Juice of 1 lemon
¼ teaspoon Himalayan pink salt or Celtic sea salt
1 teaspoon maple syrup or Raw honey
1 tablespoon olive oil
¼ cup (2 fl oz/60 ml) filtered water
For the Tomato Sauce
1 cup tomatoes
1 cup sun-dried tomatoes, soaked in water for 20 minutes
¼ teaspoon dried basil
¼ teaspoon Himalayan pink salt or Celtic sea salt
1 teaspoon oregano
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For the Macadamia Mozzarella Topping
1 cup macadamia nuts, soaked for 1 hour in water
¾ teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon chia seeds mixed with 1 cup (8 fl oz/250 ml) water
¼ shallot
¼ garlic clove
¼ teaspoon Himalayan pink salt or Celtic sea salt
¼ teaspoon cayenne pepper
Method
🙏To make the crust, mix the LSA meal, oregano, basil and mixed herbs in a bowl. Set aside.
👋Turn the oven or dehydrator to 145°C/290°F. Process the remaining ingredients until smooth in the bowl of
a blender or processor. Add the processed ingredients to the LSA and herb ingredients and stir well.
🌿Turn out onto a baking sheet lined with baking paper, press out to a ¼ in (0.5 cm) thick pizza base.
👉🏻Arrange on Teflex paper. Decrease the oven dehydrator temperature to 115°C/240°F and dehydrate for 45
minutes to 1 hour. Alternatively, bake in the oven for 30 minutes at 115°C/240°F.
You want the crust to be dry and baked like a pizza base.
Cashew nut cream
To make the cashew nut cream, bend all the ingredients in the bowl of a food processor for
5 minutes, or until smooth and creamy.
To make the tomato sauce, blend all the ingredients in the bowl of a processor or blender until
smooth and creamy.
Opt Macademia topping
If I’m in a rush I miss this part out. It’s so yummy you dint need it. I like to dress it up with fresh ingredients like spinach rocket leaves and fresh tomorrow’s olives.
To make the macadamia mozzarella topping, pulse all the ingredients in the bowl of a blender until
the consistency of fine breadcrumbs.
Spread the cashew nut cream over the pizza crust then top tomato sauce and macadamia mozzarella
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