We first tasted these raw pizzas a while ago.
They were delicious and filling, and I have been wanting to make them myself for some time.
Finally got around to it.
I did a test run before letting them loose on our guests.
I made the first small batch of bases when I made the carrot flax cracker biscuits. See here.
As for the toppings – well that is the fun bit and entirely up to you!
For our dinner party, there were 8 people including Karen and I, and we made 5 different pizzas, cut into 8 slices each. There was more than enough to go around.
We made the following toppings – (in addition to the tomato paste and the nut cheese)
|Pizza 4 – Curried tofu, sweet onion and spinach
1 – Sort of tropical flavour – Red peppers, spinach, sweet onions, fennel and walnuts.
2 – Something to make the carnivores feel at home – Fry’s ‘chicken’ strips, broccoli and pepperdews.
3 – Bit of a Greek feel – Olives, yellow peppers, tomato and basil.
4 – A spicy one – Curried tofu pieces, sweet onion and spinach (with optional sliced banana, which we put in a bowl on the table).
|Pizza 5 – Fry’s polony, cauliflower, sun-dried tomatoes, spring onion & rocket
5 – Another nod to the carnivores – Fry’s polony strips, cauliflower, sundried tomatoes, spring onion and rocket.
|Karen’s sweet onions
Just a note – the sweet onion – Karen finely sliced red onions and marinated them in red wine vinegar and a little agarve syrup for a few hours.
Oh yes – the pedantic among you will have noted that a couple of these were not strictly ‘raw’ because of the Fry’s products, but they are all vegan!
So have fun and get creative with these – your guest will love them, hardened meat eaters as well!
Here are the basic recipes as per the book:
1 C buckwheat – they say activated, but I just soak it for about 2 hours
1 C red or white onions, thinly sliced
1 C water
1/2 cup flax seeds, ground
1 apple, peeled and cored
2 T olive oil
1 T tamari
1/2 t salt
Blend the buckwheat, apple, tamari and water into a paste on high for about 30 seconds.
Pour into a bowl with all the other ingredients, and massage into a dough.
Spread onto solid dehydater sheet and dehydrate for about 12 hours.
Remove from sheet and place on racks and dry until ready.
1/2 C dates, soaked
1/2 C sun-dried tomatoes
1 T tamari
1/2 clove garlic
Blend on high for about 30 seconds.
1 C nuts – cashews or macadamias
1/2 C water
1/4 C nutritional yeast
1 t mustard powder
1/2 t salt
Blend all ingredients together.