Raw Pizza recipe anyone?

[laurabfig]

Anyone have a raw pizza recipe? I had a slice from a raw food stand at a farmer's market and I HAVE to learn how to make this. It was basically a crust piled high with marinated veggies but i could have eaten 3 slices it was so good. I've been craving SAD pizza for the past few days and need an alternative that I'll look forward to eating.

[Free Energy]

Do you have Alissa's book? She's got a great recipe in there with three different types of crusts.

[lavendarJ]

Laurabfig-
I've been thinking about how nice raw pizza would be lately (I haven't had it yet). Does anyone have a pizza dough/crust recipee that doesn't require sprouted buckwheat or anything like that to make the dough? I've been wanted to do a pizza crust but just haven't had the time/made the time to sprout.

[Free Energy]

This is not Alissa's Recipe

Pizza Crust:

2 cups ground flax seeds (golden or dark)
1/2 cup onion
2 celery stalks
2 carrots
1 med tomato
2 garlic cloves
1 t sea salt
1/2 cup water

Marinara Sauce:

3 medium tomatoes
1/4 cup olive oil
3 cloves garlic
15-20 sundried tomatoes (the more the thicker the sauce)
1 t sea salt
1 T Italian seasonings
4 dates, pitted


For the pizza crust:
1. Combine onion, celery, carrot, tomato, garlic, salt and blend until smooth. Add water and ground flax and blend until smooth.

2. Remove from FP and spread onto a Teflex sheet into a square going to the edges of the sheet. Or make into a round pizza with edges slightly thicker than the middle. Dough should be about 1/4 inch thick.

3. Dehydrate crust for 2 hours @ 110 degrees, then flip off the Teflex sheet and onto a mesh screen. Dehydrate for a couple more hours until firm.

For the Marinara:

1. Place all the marinara ingredients in the food processor and blend until smooth. Save sauce for pizza crust or eat over spiralized zucchini. Pour marinara sauce on top of dried pizza crust and spread leaving the edge dry for a nice crust. Add raw mixed veggies (peppers, avos, spinach, onions, mushrooms) or make it plain. Dehydrate overnight or until desired firmness.

I like my pizza extra crispy!

You can also make a cheese for your pizza but I like to eat it plain or with a creamed spinach on top.

Enjoy!

[lavendarJ]

I do have her book. Duh! Thanks for posting.

[Carmella]

Hi gals,

For a bunch of pizza ideas, you might also want to check this (http://thesunnyrawkitchen.blogspot.com/2007/02/ready-for-some-pizzazz.html) out.

[carolg]

Carmella,
Well, not sure if you knew I was attempting another "calzone" batch and when I was rinising them, most of them went onto the floor. What a slimmy mess to clean up must I say. So today, thought of you in the market, bought barley and also more buckwheat for punishment I assume. So, it could be Carmella's pizza crust and Alissa's calzones, and I do have a pinch of soaked sprouted buckwheat for drying while I'm planning to do a blast tomorrow of uncooking.

Hope Don is doing well eating up the yummy creations, as Beckla's hubby today celebrating the day of the Irish foods. She has a post about that and he's going full swing to the max on SAD from the way it sounds.

Carmella, thanks always for sharing your wisdom and your link too. I love visiting it.

carolg

[lavendarJ]

Free energy, just wanted you to know that I tried the pizza recipe you posted and I must say that it was YUMMY. Now, I did tweak it somewhat. I didn't use the 1/2 cup water for the crust and my flax seeds didn't grind up in the processor but, I had a very nice thick square that held up great. The sauce is the best part. I tweaked it also. I didn't use the dates (really don't like them too much and instead I just added a dash of agave to replace the dates. I added a lot of my own spices cause I wanted the sauce to have a kick (love spicy things). That recipe makes a lot of pizza dough. Next time, I will half it since I only prepare things for myself. I think I'll enjoy it even better the next time (when the seeds are ground ). That sauce however, I will use again and again. I only used like 1 med tomato and a bunch of sund-drieds. The sauce was great, rich and thick (like a paste). Now, I have officially had live pizza. I see why everyone likes it so much.

Thanks for posting this recipe.

[laurabfig]

Hi gals,

For a bunch of pizza ideas, you might also want to check this (http://thesunnyrawkitchen.blogspot.com/2007/02/ready-for-some-pizzazz.html) out.

Thank you for your blog! I got some very yummy recipes there.

My calzone is in the "oven" right now. Hopefully it will be good. Im a little worried b/c I think I put too much flax seed and I had a BIG crust. (I measured the flax before soaking and I think I should have measured after.) Oh well...live and learn. I just hope it is edible and that my kids and husband will eat it! or i'll be eating calzones for the next 3 days since it is so big!

[laurabfig]

My calzone is yucky! :(

Not sure what went wrong. It just doesn't taste good and I followed the recipe to a T. The crust is good, nice and "bread-ish", but the inside doesn't smell good. (nut cheese, veggies and the spinach dip) Anyone else have problems with making calzones? Any suggestions carmella? (as you're the raw pizza goddess judging on your blog!)

I think next time I'll just make the crust and load it with tomato sauce and veggies and not dehydrate the whole thing. It is so sad to me to waste so much food, not to mention the time and energy (and money) it took to make it. I really don't know if I can stomach eating it. Maybe it will be better cold after I put it in the fridge.

[Carmella]

Hey Laura,

Sorry that the calzone turned out to be such a disappointment for you. During the long dehydration process, I also found that the fillings develop a bit of a fermented taste (esp the cheese) but we don't find that unpleasant. Rawkinlocs is really THE expert on calzone so perhaps she could give you a better feedback than I can.

Turning the calzone into a pizza is a great idea anyways. Much less involved and knock-down delicious.

[Shoney]

you wrote out, Chrissy, and it is awesome! The crust came out thick and kinda chewy, which I love, and while I didn't have enough tomatoes to make the topping, I just used the rich cheddar sauce (raw/vegan) instead. Very good and flavorful! Thank you!

[laurabfig]

Hey Laura,

Sorry that the calzone turned out to be such a disappointment for you. During the long dehydration process, I also found that the fillings develop a bit of a fermented taste (esp the cheese) but we don't find that unpleasant. Rawkinlocs is really THE expert on calzone so perhaps she could give you a better feedback than I can.

Turning the calzone into a pizza is a great idea anyways. Much less involved and knock-down delicious.

Thanks Carmella- I think it is the fermented taste that i'm not liking. But i saved it in the fridge and now i'm having a cold piece for lunch and it is OK. So maybe it won't go to waste. I will use the crust as a pizza crust next time. Or maybe a tomato sauce instead of the cheese...now there's an idea... :)

[Carmella]

Hey Laura,

You might want to check this thread (http://www.rawfoodtalk.com/showthread.php?t=18244&highlight=calzone) about calzone gone pizza...

[lavendarJ]

I tried this recipe again. This time I had the grinder and was able to grind the flax seed. I see the difference -big one - in the amount of flax seed "dough". I did need the water this time (last time I didn't). I must say it again though - that marinara sauce is the best I've tasted so far. Again, I didn't use the date (replaced with a dash of agave) and I added some jalepenos and other spices. I wanted to sit there an just eat the bowl of sauce. I am so tempted right now to take a bite out of my pizza. The smell is calling me.

[laurabfig]

Hey Laura,

You might want to check this thread (http://www.rawfoodtalk.com/showthread.php?t=18244&highlight=calzone) about calzone gone pizza...

Thanks! I need to find the time to try another crust and attempt pizza again.

The recipes look great. Maybe later this week (i have some days off work!)