Hello Pizza Lovers,
are you looking for raw vegan and clean-eating pizza recipe (LOW-FAT, OIL-FREE, GLUTEN-FREE) that is easy to make and delicious?
Then you may like this yummy Raw vegan Pizza recipe that i designed for you.
2 tomatoes or 2 Tbsp tomatoe paste
Juice from 1/2 lemon
1/4 cup walnuts (or nut pulp leftover from nut milk)
2 bell peppers
1 garlic clove
TO MAKE THE CRUST: slice the zucchinis into noodles with a mandolin or a cheese grater. Set aside in a large bowl.
Blend the rest of the ingredients until smooth, adjusting according to taste. Mix this into the sliced zucchini.
Spread this evenly – keepin’ it thick – into a big circle on a dehydrator tray and dehydrate at 115 °F for 6 hours or so, until pliable. Flip over and do the same again. Note: you can use your oven at it’s lowest temperature if you don’t have a dehydrator. Keep checking on your crust as it is drying though, because everyone’s will turn out different.
1 cup sundried tomatoes, soaked in water 30min.
1 1/2 cups chopped fresh tomatoes
1/2 cup olive oil
2 cloves garlic, crushed
1/2 teaspoon salt or to taste
1/4 teaspoon black pepper
2 tablespoon fresh herbs or 2 teaspoon dry herbs
Process all ingredients except oil and herbs in a food processor until well mixed but still a little chunky. Add oil and herbs, process for a few more seconds to mix well. Spread on crust!
FERMENTED NUT CHEESE | YIELD: 2 CUPS
3 cups cashew or macadamia nuts, soaked
1/4-1/3 cup water
2 capsules probiotic or 1/2 tsp powder
1 1/2 tbsp nutritional yeast
1 tsp salt
Blend nuts, water and probiotics until completely smooth with a little water as possible using the Vitamix tamper or BlendTec twister jar. Transfer to a jar and leave, covered with a clean cloth, to ferment for 24-48 (max) hours at room temperature. Mix in nutritional yeast, salt and any desired spices or dry ingredients. Refrigerate.
TO MAKE THE PESTO:
2 cup fresh basil
1 cup olive oil
1 tsp salt or to taste
1 cup sunflower seeds
1 cloves fresh garlic crushed and minced
Place all in a food processor and blend until well combined, leave it little chunky.
TO PREP THE TOPPINGS:
2 cups mushrooms
2 cups spinach
1 Tbsp black olives
1 bell pepper
1 teaspoon apple cider vinegar
1 Tbsp RAW-MEZAN
1 Tbsp fermented nut-cheese
slice all the veggies thinly, then coat in the apple cider vinegar and place in a warm spot, dehydrator or oven (lowest temperature) for around 40 minutes until they soften. Decorate your pizza with the toppings, slice, then ENJOY TO DESIGNING!