RAW PIZZA DAY

Today I was thinking about an easy and inexpensive RAW recipe. PIZZA! I already had the necessary dry goods and some of the veggies so I just needed to do a "small" shop...Hence the FULL FRIDGE!

MAJOR highlight of my day

Before I went on my adventure to the market I soaked the sunflower seeds, cashews and sun dried tomatoes.
After thinking about all of the RAW vegan pizza I have eaten and made during my time in the restaurant industry, I improvised these recipes.

Pizza dough mise

PIZZA DOUGH INGREDIENTS
-Brown Flax seeds, 1 c
-Carrots, 4 ea, chopped
-Vine-Ripe Tomato, 1 ea
-Red onion, 1/4c
-Garlic clove, 1 ea
-Green Olives, pitted, 5 ea
-Fresh Thyme, de-stemmed, 1 Tbsp
-Extra Virgin Olive Oil, 1 Tbsp
-RAW Apple Cider Vinegar, 2 tsp
-Sea Salt, to taste
-Cayenne Pepper, pinch

PROCEDURE
1- Grind the flax seeds in a blender or coffee grinder to a flour consistency. Place in large bowl.
2- Add carrots to food processor. Process until smooth. Add to bowl.
3- Place remaining ingredients in food processor. Process until smooth. Add to the bowl and mix.
4-Mold dough into whatever shape you desire on teflex sheet, (I made small individual pizzas so they
    dehydrate faster and Dan and I can choose our own toppings).
5- Once pizza crust is firm enough, transfer off of sheet onto screen. Continue to dehydrate until dry but still pliable (about 6 hours at 115 degrees). (Crusts will return to the dehydrator for toppings to soften and warm)
6- Yields 6 each individual pizzas.

Old School Grezzo shaped pizza crusts

PESTO
-Raw Pumpkin Seeds, 1/2 c
-Fresh Basil, 1 c
-Lemon Juice, 1 Tbsp
-Garlic, 1/2 clove
-Extra-Virgin-Olive Oil, about 1/2 c (enough to achieve desired consistency)
-Sea Salt, to season

PROCEDURE
1-Grind Pumkin seeds in Food Processor until coarse
2-Add the basil, garlic and lemon Juice to the food processor. Blend while gradually adding olive oil to achieve desired consistency.
3-Season with sea salt.

TOMATO SAUCE INGREDIENTS
-Vine-Ripe Tomato, 1 ea
-Soaked Sun dried Tomatoes, 1/3 c
-Garlic, 1/2 clove
-Extra-Virgin-Olive-Oil, 2 Tbsp
-Sea Salt to taste
-Red Chili Flakes, pinch

PROCEDURE
 1-Add all the ingredients in a blender. Blend until smooth. (Use tomato soaking water to thin out if too thick).
 2-Season to taste.

"CHEESE"
-Soaked Cashews, rinsed+drained, 3/4 c
-Soaked Sunflowers, rinsed+drained, 3/4 c
-Garlic clove, 1 ea
-Extra-Virgin-Olive Oil,  2 Tbsp
-Sea Salt to taste

Procedure
1-Add all ingredients except olive oil to blender. Blend until smooth.
2. Gradually add olive oil to achieve the desired texture. Water can also be added.
3. Adjust seasoning once smooth.

TOPPINGS
-"Cheese," Pesto and Tomato Sauce
-Baby Spinach (tossed with Olive Oil and Apple Cider Vinegar)
-Sliced Tomatoes
-Sliced Red Onion
-Sliced Green Olive
-Sea Salt, drizzle of Olive Oil and Crushed Red Chili Flakes