Living on Zero One community we made raw Pizzas quite often. I have been missing them like crazy. I just bought my Mama an Excalibur Dehydrator so I thought it would be the perfect reward for her after coming off our cleanse. It turned out amazing!!!
Buckwheat crust: 4 cups soaked buckwheat (about 2 cups dried) 2 2/3 cups sunflower seeds, soaked 4 cups zucchini, peeled and roughly chopped 3/4 - 1 cup ground flax 1 1/4 cups water 1/4 cup + 1 tbs olive oil 1 tbs + 2 tsp Italian herbs 1 tbs + 1 tsp crushed garlic 1 tbs sea salt
Blend all ingredients in a food processor until smooth. Spread batter about 1/4 " thick on 3 3/4 dehydrator trays covered with teflex sheets. Score into 9 squares per tray. Dehydrate at 125 for 2-3 hours, then flip onto mesh and turn the temperature down to 110. Dehydrate until dry. Cheese:
1 Cup Raw Macadamia nuts 1/2 Cup Raw Cashews 1/4 Cup Raw Pine nuts 1/3 Cup Fresh Squeezed Lemon juice 1 Clove Garlic, minced 3 Tbls Nutritional Yeast 1 Tsp Himalayan Salt (to taste) 1 Tsp Cold Pressed Olive Oil (just a drizzle)
Soak 3/4 cup of the macadamia nuts and all of the cashews together in approximately 3 cups fresh, filtered water for 20 minutes. Drain and rinse. In a food processor, chop the remaining 1/4 cup of dry macadamia nuts and all of the pine nuts into a fine meal. Set this aside.
Chop the soaked macadamia nuts and cashews into a fine meal and add the lemon juice, garlic and drizzle of olive oil and blend until smooth. Add a few tablespoons of filtered water to aid in blending smooth if needed. You’ll want to get this mixture as smooth as possible while keeping it fairly thick. Add the dry macadamia and pinenut mixture, along with the nutritional yeast and blend until mixed well. Season with salt to taste.
NOTE: This makes enough cheese for one pizza. If you plan on making two full sized pizzas I recommend doubling the above recipe.
1 Cup Sun-dried Tomatoes 6 Roma Tomatoes or 4 Large Tomatoes 1 Clove Garlic 1/4 Cup Red Onion, finely minced 1 Cup Fresh Basil Leaves 1/2 Cup Fresh Italian Parsley Leaves Sprig of Fresh Rosemary 2 Tbls Olive Oil 1 Tbls Raw Honey 1 Tsp Fresh Squeezed Lemon Juice 1-2 Tsp Himalayan Sea Salt (to taste) 1/2 Tsp Chipotle or Cayenne Pepper (optional)
Soak the sun-dried tomatoes in approximately 1 Cup fresh water for 10-15 minutes or until soft. Drain and rinse, then set aside. Cut the tops off of the fresh tomatoes, cut in half, then scoop out the seeds. Dice the tomatoes and set aside.
In a food processor finely chop the garlic, red onion and herbs. Add the sun-dried tomatoes, olive oil, honey, and lemon juice and pulse to chop leaving the mixture with some texture. Do not over blend.
In a bowl fold together the sun-dried tomato mixture with the diced tomatoes. Season with Himalayan sea salt and the chipotle or cayenne if desired.
** add any toppings of choice!
For desert: DURIAN!!!!! wow. (find these beauties at most asian markets)