Raw Tomato Crust Pizza
Following a raw food diet doesn't mean you have to quit eating pizza.
This raw dehydrated nut-free pizza crust tastes like the real thing!
Prep time: 25 minutes
Dehydration time: 12 hours
Makes 2 Portions
Ingredients
For the pizza crust:
100g sundried tomatoes
200g ripe fresh tomatoes
150g yellow courgette or peeled green courgette
2 Medjool dates
3 tbsp flax seeds
5 tbsp sunflower seeds
2 tbsp pumpkin seeds
1 tsp onion powder
½ tsp dried oregano and rosemary
For the tomato sauce:
50g sundried tomatoes
50g ripe tomatoes
1 Medjool date
1 garlic clove
Few leaves of fresh basil
Toppings to taste:
slices of red onion
slices of red pepper
slices of broccoli
slices of chestnut mushrooms
halves of cherry tomatoes
handful of fresh rocket leaves
a few leaves of fresh basil
Method
You will need a dehydrator and 1 non-stick dehydrator sheet, a food processor and a high speed blender
Start by blending flax, sunflower and pumpkin seeds to the powder in a coffee grinder or high speed blender. Put on one side.
Chop sundried tomatoes in small pieces and place them in a food processor bowl. If the tomatoes are hard soak them in warm water for half an hour to soften them. Pulse sundried tomatoes with fresh tomatoes, courgette and dates until mashed.
Add powdered flax, sunflower and pumpkin seeds, herbs and onion powder. Pulse until well combined. Leave the mixture to thicken for half an hour.
Spoon the mixture on the non stick dehydrator sheet and spread using rubber spatula or palette knife to form round pizza base 5-8mm thick.
Dehydrate for 12 hours at 50°C, remove from the dehydrator sheet and transfer to a dehydrator mesh and dehydrate until dry at 45°C.
Slice pizza toppings and place them on a dehydrator mesh and dehydrate for 4-5 hours.
To make the tomato sauce blend all ingredients until smooth.
Spread the tomato sauce on a pizza base, place dehydrated toppings on the sauce and drizzle with cheese sauce.
Garnish with fresh rocket and basil leaves. Serve immediately.
Nutrition
Tomatoes are a rich source of potassium and lycopene, flax seeds are full of omega 3, pumpkin and sunflower seeds contain an abundance of vitamin E, zinc and magnesium.
