Crust:
2 1/2 c. ground golden flaxseed
3 Tbsp. Italian seasoning
1 tsp. sea salt
water
Mix dry ingredients first, then add enough water to mix it & make a moist dough. Flatten the dough into a circle on a sheet of teflex or parchment paper, then flip it onto a mesh dehydrator tray & remove the paper/teflex. Dehydrate at 145 F for about an hour while you prepare the cheese & toppings.
Vegetable topping:
1/3 c. olive oil
juice of 1 lemon
1 tsp. salt
1/4 c. chopped fresh basil
Mix together well and toss with sliced veggies of your choice - I used tomatoes, mushrooms and red bell pepper. Let marinate, tossing occasionally, while you make the cheese.
Garlic & black pepper cheese:
This was based on Zoe's Cheese With Spring Onions, except that I left out the spring onions and put in 3 cloves of garlic, 1 Tablespoon of nutritional yeast and 1 Tablespoon of freshly ground black pepper instead.
Assembling the pizza:
I spread about 1/3 to 1/2 of the cheese onto the pizza crust (the rest can be used for other things or frozen for the next time I want to make pizza), and then I drained the vegetables well and piled them on top. I put the whole thing back into the dehydrator for about an hour at 105 F. I had to drain off a little liquid from the pizza doing it this way, so next time I might dehydrate the veggies on a separate plate and then assemble AFTER everything is warm.
You're gonna need a fork!
Posts
yum! this is more like a flat-crust pizza. the carrot bread one is like a thick crust pizza. :-)
ReplyDeleteThat is mouthwatering! I like the idea of adding nutritional yeast to zoe's cheese w/ spring onions recipe.
ReplyDeleteActually, this crust is about 1/2-inch thick - much thicker than the carrot bread I make, and closer to the thickness of a cooked pizza crust.
ReplyDeleteMouthwatering, indeed - thanks! :)
One of the hardest transitions going from vegan to raw vegan was not having pizza. But this looks fantastic. I've recently bought an excalibur dehydrator and seriously can't wait to try this one! Thanks
ReplyDelete