Pizza Gallery - Check'em Out!

[Ertarox]

Hey Everyone,

I've been appreciating your photos forever and never post many. So, here's some of mine. I hope you like them!


ZESTY GARDEN-HERB PIZZA


http://i117.photobucket.com/albums/o46/ertarox/lizdemofood048.jpg
A seasoned vegetable-based crust topped with a rich
and zesty herbed seed cheese and LOADED with fresh herbs, a variety of seasonal veggies, then toppped with olives.


FRESH BRUSCHETTA PIZZA
http://i117.photobucket.com/albums/o46/ertarox/lizdemofood046.jpg
Vegetable-herb garden crust.
Topped with a creamy, tangy pizza cheese,
Fresh Parsley, and loaded with a rich, fresh Bruschetta
made with fresh tomatoes, olives, garlic and more!


MEXICAN PIZZA
http://i117.photobucket.com/albums/o46/ertarox/lizdemofood069-1.jpg
A corn-based crust topped with taco cheese, salsa sauce,
cilantro, green onions, bell pepper and olives.


CHEEZY PESTO PIZZA
http://i117.photobucket.com/albums/o46/ertarox/lizdemofood040-1.jpg
Vegetable-herb garden crust.
Drenched with rich pesto cheeze
Topped with fresh tomatoes, olives and
pesto-marinated vegetables.

[Conscious Midwife]

ALL I CAN SAY IS OMG:D

[eatyourbroccoli]

omgosh those look so incredible

lucky lucky you :cool:

[Ertarox]

I'm always so insecure about food I make, honestly. I was sooo afraid to make raw food, I'm an awful cooked chef (lol!) But I don't even care for raw pizza so much anymore - I just sell these and it HELPS. I needed a second job, so I put 2 and 2 together. EVERYBODY SHOULD DO THIS. It's wonderful b/c you help others stay on track, and now I may do a recipe e-book... not sure. LOL!

[Ertarox]

What I meant to include but FORGOT is THANK YOU for your supportive words! :-) This board is wonderful.

[Glowin]

can you tell us more about your business making raw food? I am interested in doing this too!

[Shoney]

your pictures, and my daughter instantly recognized them as pizza, pointed to the last one and said, "I want that one, Mommy."

Thanks for the inspiration!!

[Ertarox]

I DO want to do a post about this. :-) I will very very soon.

[rawOrchid]

MMMMMMM! Thanks so much (drooling all over keyboard...)!!!

[livingatthetop]

I luv your enthusiasm for your raw creations I have the same passion.

Doing the same thing that your doing My website is under constriction but when its up youll see.

Keep rawkin the raw community needs ya.

[carolg]

My eyes are bigger than my appetite so WOW without any calories here.

Thanks for sharing. It is exciting to see the great treasures.

carolg

[Carmella]

Wow!

Ertarox, these look amaaaaaazing! And your descriptions alone would be enough to set us all drooling...

I would love to know a veggie-base crust alternative. Would you mind sharing please, please, please?

[spicyfull]

So, do you Deliver???????

[trinity082482]

YUMMERS!!!! OH WOW

[curl e locs]

I am in aw! All I can say as well is OMG!:)

[Damzlfly]

OMG OMG OMG OMG My grapefruit looks unappetizing now...I MUST have those!! All of them! NOW!!! :eek: :D :D

They look phenomenal!

[Little Mango]

God, they look scrummy!!!!!!!!!!!!!!!!!!!!

[luna99]

So, do you Deliver???????

lol. 30 minutes or it's free right? :p

that second one looks amazing! they all do really and honestly, pizza is the one thing sad I miss the most and just can't seem to make my own pizzas that taste great. maybe I'll order one from you and try it out! Do you ship them all over? I'd love the recipes too if they taste as good as they look.

[Veganforlife]

Your food creations look amazing. Your website is cool too! Thanks for sharing.

[Morn]

They look absolutely fabulous!

[faith4u]

Wow!

Ertarox, these look amaaaaaazing! And your descriptions alone would be enough to set us all drooling...

I would love to know a veggie-base crust alternative. Would you mind sharing please, please, please?


I'm right there with you Carmella. I would love the recipe for the veggie based crust too.

Pretty Please, Ertarox!!
:)

[Bethanie]

:D You can't leave us hanging with nothing to satisfy our cravings.
So please do give us at least the crust:D
Beth

[Ertarox]

Thanks guys! My site is VERY MUCH under construction, but it should be done in the coming months.... Woo hoo! With A LOT more tabs, and on reversing Toxemia, Candida, and Rife Technology and more! :-)

OKAY -
I have shipped some foods during these colder months. Those Priority all-you-can-fit for $8.15 boxes fit a LOT! ;-) That said, I have never shipped fresh pizzas, with veggies and stuff, before. Not sure about how to do that. Thought about shipping the crust (easy) and the toppings, short of the veggies), though. (i.e. like the cheeze sauce - the rest is easy to instruct on).

It depends, though - it IS getting warmer out.

The cinn rolls and stuff tend to ship better, but it's all temp-sensitive, as we know.

And to the person who asked, the veggie herb crusts are usually:
Soaked ("sprouted") buckwheat, a couple zuccinis (sp? it's early!), onion powder, garlic, Braggs (or salt for those who don't do Braggs), herbs de provence then ground flax til a dough. :-)

[luna99]

btw, I love the name of your site... school of rawk! it's awesome to see someone having so much fun with raw foods! (and I really love jack black, haha!)

[Ertarox]

I LOVE the name! I'm very passionate about it and I do it in my apartment, so....?! HILARIOUS! It IS fun! I love music just as much, both music and raw foods have saved my life. :-) THANKS! I'm never growing up OR getting old! lol

[Ertarox]

Hey Everybody,

I changed my signature. I DO want to put out some easily-accessable inexpensive recipes/e-books. I WANT EVERYBODY RAW. Those are better in terms of the environment, price, everything. :-) Um, Just got to learn how to do them. LOL!

I have one I'm working on right now in conjunction with the institute I helped design, www.angelshealthfoodinstitute.com (Peggy McDonnell is my best friend and her story is AMAZING! We met at Creative Health Institute!) Ours is called MISSING INGREDIENTS IN THE LIVING FOODS LIFESTYLE and is about so much that goes unaddressed. It's about so much more than diet. I don't mean just skin-brushing, too.

SO, I included how to sign up for my bulletin on my signature. My bulletin is fun and stuff - I'm just "me", so like it's as prof as I can be, but it's also got some personal pieces - like I JUST started exercising. I do NOT lose weight on raw due to damage I've done to me, so I've embarked on a major physical challenge. Think BIGGEST LOSER. I'm sure monthly updates from this former CFS sufferer nad candida poster girl will be more than interesting. lol! I'm doing www.t-tapp.com - if you have never heard of it, it is AMAZING. Check out the success stories, I aim to be one of them.

I was tacky and posted this in my cupcake thread, too. At least I'm acknowledging it! I'm just really busy at work right now but it should die down later. :-) I'm counting on it at least - this is way more interesting! lol

[Ertarox]

Did everybody get this?

-------------------

The veggie herb crusts are usually:
Soaked ("sprouted") buckwheat, a couple zuccinis (sp? it's early!), onion powder, garlic, Braggs (or salt for those who don't do Braggs), herbs de provence then ground flax til a dough. :-)


Corn crusts are usually - frozen thawed corn, more onion powder, buckwheat ("), garlic, braggs, then ground flax til a dough. Oh, and some chili powder if mexican....

[Carmella]

Hey Ertarox,

Got it! Thanks so much! I actually have some buckwheat all sprouted so will make them today! Yay!

[Carmella]

We had pizza on Ertarox's Herbed Crust and OMG, was it ever delish!

We went fairly simple: pesto, cream cheese, marinara with marinated criminies and red peppers. And oh wow! The crust itself was so tasty it totally made the piz!

Thanks again for sharing!

Here it is:

http://i179.photobucket.com/albums/w281/Carmella_Soleil/Raw%20Main/HerbedCrustPizza1Z.jpg

I think we'll be having pizza for the rest of the week! lol

Oh, btw, it seems to have turned out a lighter color than yours but that's probably because I used golden flax instead of brown...

[Ertarox]

Awesome!!! Thank you! :-) Made my day!

[Maria]

Great looking pizzas! How long does it take to make one of those?

Maria (always tight for time...)

[Fuzzypeach]

Wow!! The pizza looks sooo good!! I guess I am really frustrated because I am a lousy cook. I never cooked even SAD food. My pots and baking dishes that I received for a wedding present years ago are still wrapped in the original plastic!! So just to show you that I really don't cook.

I have cooked (or should I say uncooked, sorry that I use the term cook loosely) a few raw dishes, and they have all been not very good. I love raw food though, I went to a level 1 certification class and got some good ideas for raw dishes that are easy to make. I also tasted the dishes at the class and they were divine!!

So what is my problem? I guess I can't expect to be this amazing chef like all of you on here when I really haven't had much experience. I know that I just have to do it so I get practice and get more confident. I just find that every dish I have made I have screwed up in some way.

Sorry, just venting a little bit that I wish I could post beautiful pizza pictures too. I know that I just need to do it and make raw food all of the time, then I will learn secrets and get the hang of it.

[Ertarox]

Whooooah there! ANYbody can make raw food, it is simple. Just a mentality.....

I am a WRETCHED standard cook.

When I first attended CREATIVE HEALTH INSTITUTE for my Energy Exchange they HINTED at putting me in the kitchen and I FREAKED -- there was NO WAY I was making raw food, I would either blow up all the equipment I did not know how to use or kill everybody with my lack of knowledge of spices, etc. I am such a drama queen I was put right in the office, typing and filing like I knew how to do.

AT NIGHT, eventually, I'd SNEAK into the kitchen and experiment. My friend Kevin, the maintenance guy, would try my stuff.... But I was NOT comfortable with raw food preparation at all for a looong time.

The food I make is EASY. I consider it PLAY FOOD. It's all a metaphor. I have a lot of experience as a fat food lover, so I just used it to my advantage, as a reference tool (LOL!!!!!!) To this day, most cooked food eaters dig my food. I make it strong, but I use a lot of the same things over and over.

My crusts are simple. I never measure. I look at textures: it must be sticky (thick) and pliable, so it HAS to have flax, buckwheat and or corn/zuccini....the starchy veggies with BEND to them. If all else fails, we all know oil prevents crunchyness pretty well. But these products work. I season them accordingly, but both are mainly lots of garlic, Braggs, and Onion Powder. After that, add what you like. It's a matter of creating the taste and the texture, really, only, and anything goes. When cooking, you have to worry about alchemy, etc. With raw foods, it's playfood, so you kind of just can taste it as you go. Foolproof (or, at very worst, Earthfood aka. COMPOST! - LOL)

What makes a cheeze? Cheezes were a PAIN until I discovered nutritional yeast.

I take a salad dressing I LOVE (we all got one) and add it to sunflower seeds and nutritional yeast, maybe a bit more braggs, etc, to make a zingy cheese. Or, you just blend Sunflower Seeds with what? A good amount of braggs, garlic, maybe lemon (maybe not), and a bunch of nutritional yeast. Just those alone make a cheeze spread, guys. SIMPLE. Want Mexican? Add Taco Seasoning. Want Indian? Add Curry / Masala to it. Soooo easy. Or, add pesto to it for a pesto cheeze ;-) Each item has very few ingredients, guys. Juliano and I do *not* share a philosophy, shall we say! lol! I have a life to lead! :-)

I LAYER tons of cilantro or parsley on, then tomatoes (sliced), then top it with green onions, peppers, YOU NAME IT. Olives, mmmm. Anything I want. Then I throw it in the dehydrator a bit more for a melted feel. PIZZAS ARE BEST LOADED WITH TOPPINGS. To be fancy, marinade your veggies first. Takes no time at all. The difference between mine and many is they are STACKED full of veggies, and the toppings pack a lot of taste! I don't even like using cashews in my cheese because sprouted sunflowers are SOOO much healthier (plus more affordable: bonus!)

My crusts take no time, really, but I make a ton at once (pan sized) and freeze them. When I want a pizza, I take it out and thaw it a bit, the re-dehydrate it like 45 minutes or so. The cheeze and toppings take NO time, then you put it together. I make 15 pizzas in a weekend and am done so fast it's ridiculous.

Pizzas are fast and easy. DO NOT FEEL INTIMIDATED BY MAKING RAW FOODS. My friend made her hunter ex-boyfriend who was staying with her help out. HE made pate's, crusts, etc, had no idea what he was doing, just did what was written down. He's a motley, motley boy with no cooking skills and has never heard of raw.

ANYBODY can make delicious raw food. I'm living proof!

Erica

[Carmella]

Thanks Erica for sharing your playful, no-sweat approach to creating raw foods. An inspiration to us all!

Fuzzypeach,
When I first got into raw, I found that I felt a little intimidated; not having the energy or the confidence to whip up stuff out of scratch. So what I did is build up a 'raw library'. There's so many recipes available on the net! (This forum is a real treasure chest and Alissa's book is fantastic; giving you so many recipes to play with!)

I'd follow recipes to a T (mostly simple at first), and gradually started to modify them to my taste. An awesome way to get your creativity going is to look at a bunch of different versions of a dish, say pizza or lasagna or whatever. Eventually, you start developing a 'feel for it'. Next thing you knew, my confidence was growing and I was getting bolder and bolder in my experiments.

I still consider myself to be very much at the learning stage but I can definitely feel something is changing in the way I approach raw food prep. It's showing up in little ways. For instance, I no longer pay much attention to how long something should dehydrate for, I just 'know' when it's ready.
Or getting a sense of what ingredients would go good together to achieve a particular result.

For me, it's all about learning and, as Erica was pointing out, about having fun in the process. Oh yeah, and SIMPLE is definitely the way to go!

And most importantly, be gentle on yourself! Just go one step at a time, and see where it takes you.

[Ertarox]

Great, great points Carmella!

[Fuzzypeach]

Carmella and Ertarox, these suggestions are actually really great coming from both of you. I have looked up recipes that both of you have posted and pictures, WOW! You both make it look so easy, just more practice and one day I will get where you both are. THAT WOULD BE A DREAM!!!

[drlisans]

Carmella and Erica....about how much sprouted buckwheat did you use for 2 small zucchinis?

Thanks,
Lisa

[Ertarox]

Tough to say. I usually make a lot at once. I'd say 1 cup. Then blend in the zucs. Then, add as much ground flax as needed. Maybe, no Braggs (liquidy) and use sea salt instead, then-? Works too. :-)

[Carmella]

" ...just more practice and one day I will get where you both are."

ABSOLUTELY!

And you know that you can always count on this forum for inspiration or for any questions that you many have. This place has sure been instrumental in my process. I went from being alone (well, not quite...at least I had Don) to having an entire community to support me on my raw journey. What a blessing! (Thanks Alissa!)

[Carmella]

Oops! You gals went right over my head! lol

drlisans,
I used the amounts for Alissa's calzone crust as a general guideline. Here's roughly what I did:

Veggie Herb Pizza Crust
2 cups Sprouted buckwheat
2 sm. zucchinis (2 cups)
onion powder
1-2 cloves garlic
1 tsp salt (or some Braggs)
1 1/2 teaspoon herbs de provence
1/2 - 3/4 cup ground flax
1 tablespoon oil

Process until a dough-like consistency is reached.

(Add more flax if needed)

Form into pizza crusts and dehydrate.

[Ama]

Carmella, thanks for the actual measurements (I'm bad at eyeballing it). May I ask, do you prefer this or the barley crust from your blog (for me buckwheat as I've still never found barley). This one sounds like it has more flavor... more spices added. It seems like you added a good deal of the herbs de province. When I made Russell's almond bread that spice stuck out over all of the others. Is it the same with this recipe or did you add enough onion powder to mask it a bit.

[Carmella]

Hey Ama,

The texture of barley and buckwheat is quite different but yeah, Ertarox's crust rules!

As for the herbes de provence, I'm totally with you here. It is very strong. I've started to cut wayyyyy down in the Almond Bread (He uses 3 T PLUS 2 T of marjoram! Yikes!)

The amount I put in the pizza crusts was pretty conservative compared to that.

I'd recommend to just start with a little bit and taste the batter and adjust until you find what feels right to you.

Oh, and I can't remember how much onion powder I put in. Probably around 1 tsp.

Definite yummers these crusts are!

[carolg]

thank you angels Erica and Carmella. I'm hoping this is the crust that becomes my cracker, my crusts, my everything Erica and Carmella shared. I haven't tried Russell's crust yet, Raw Chef Russell James, but I'm going back to homemade crusts again. Thanks ladies for sharing. I do have a nice cracker recipe but you know I rather try yours. I do love golden flax even though more expensive. Oh well. It's better than paying for doctor services.

carolg

[Davylp25]

How long do you dehy before the toppings?

Is the crust crispy? Or just firm?

Where can I get Herbs De?

How long do you dehy with the toppings on? I never know what to put on raw pizzas beside the tomatoe sauce and cheese???

[Zella Juice]

and could you throw in that sprouted sunflower cheese recipe too? :D

[Carmella]

Hey Davyl,

I'm not Erica but I looooooove pizza so I figured I could answer some of your questions.

The way I do it, I make the crusts fairly thin and dehydrate until completely dry (6 to 8 hours?). Then I freeze whatever extra crusts for some other feast. Oh, and because they're so thin, they do turn out nice and crisp.

Some of my favorite toppings are marinated veggies (mushrooms, peppers, broccoli), spinach, olives, pineapple, tomatoes and avocado (I add the last 3 after dehydration as I prefer them fresh). For more topping ideas, check out my blogpost (http://thesunnyrawkitchen.blogspot.com/2007/02/ready-for-some-pizzazz.html) on raw pizzas.

Once I dress my pizzas up, I pop 'em in the D for 1 to 2 hours at 110.

Here's what Maraw writes about Herbs of Provence..."It is a lovely combination of marjoram, savory, thyme, rosemary, lavender flowers, basil, tarragon, garlic and parsley. If you don't want to purchase it, you may simply substitute a variety of your favorite dried herbs."

It's actually very similar to Italian herbs or seasonings, except for the lavendar, so you could totally sub.

Hey Tori,

Here is my favorite cheese recipe. It's just awesome! You can use different nuts/seeds. I think I recall someone making it with only sunseeds and it turned out great too.

Rich Cheddar Sauce
by Serene Allison

1 large red bell pepper
¼ c. water
¾ c. raw cashews, sunflower seeds, or almonds (I used 1 c)*
1 T. tahini
3 T. nutritional yeast (I used 2 T.)
1 teaspoon ½ sea salt
2 teaspoons onion pwd ( or sm. slice of onion.)
1 clove garlic
2 T. lemon juice

*I always soak these first, although it's probably not necessary

Whiz in blender until creamy. Add more water if it is too thick.

Delish!

[Davylp25]

Thanks Carmella...

So let me ask this,
I have never really marinated anything? What's a good mari?
Also when you first dehy the crusts, do you do the whole flip thang? Or just keep it as is and let it time out?

ALSO... What's the fav PIZZA SAUCE recipe you use PIZZA MASTER... lol. I have tried Alissa's marinara, but wasn't a fan.

When u freeze the extra crusts, what do you put them in?

Thanks a bunch... I'ma start making these pizzas if it kill - no er wait- THRILLS ME...

Alrighty thanks!

[magglepie]

I can't believe I didn't check this thread out sooner! Those pizza's look AMAZING!

[Ama]

My personal favorite tomato sauce is Russell James' from his lasagna recipe... mmmmm!

Tomato sauce
1 ½c sun dried tomatoes
2 soft dates
2 cloves garlic
2c tomato, seeded and chopped
1 ½T dried oregano
2t salt (depending on how salty your s/d toms are)
1/3c olive oil
2T lemon juice

Process in a food processor until smooth.

As for cheese... no brainer...

Rich Cheddar Sauce
Adapted from "Rejuvenate Your Life" by Serene Allison
1/2 large red bell pepper (or you can use a whole... I've done both with success)
¼ c water
1 c raw cashews, sunflower seeds, or almonds (I like it with a mix of all)
1 T tahini
2 T nutritional yeast
1 ½ teaspoon sea salt (I use 1 or maybe a bit less)
2 teaspoons onion powder (or a small slice of onion)
1 clove garlic
2 T lemon juice
1 T braggs (optional... not in original but I add it)

Blend until creamy. Add more water if it is too thick.

EDITED: I just realized Carmella already added this recipe LOL... I will add that last time I made it with just sunflower seeds and it wasn't nearly as nice, in my opinion. I much prefer it with some cashews and almonds. Fool around with it and see how you like it.

[Carmella]

Hey Davyl,

We got you hooked on piz now! he he

OK, let's see.

For marinating. The usual ingredients are oil, tamari/Braggs/NS/salt, lemon/ACV (opt though), sometimes sweetener, and seasonings (garlic, herbs, ginger for an Asian twist). I no longer measure the amounts, really, but here's a couple of versions. These recipes call for mushrooms but you can use any veggies you like.

Marinated Mushrooms
RawTable.com

These make a lovely appetizer or serve on top of salad greens, sliced beets and tomatoes.

Serves 6 as an appetizer or 4 on a salad.

3 1/2 C mixed mushrooms (portobello, button, etc.), sliced thick
1/3 C apple-cider vinegar
1/4 C cold-pressed extra virgin olive oil
1/4 C dark agave nectar
2 T. Bragg's Liquid Aminos or Nama Shoyu
2 T. Herbamere salts/seasonings
3 T. Herbs of Province*

With the exception of the mushrooms, toss all ingredients in blender and process for about 10 seconds. Place the marinade, along with mushrooms, in a large plastic container or zipped bag and seal well. Toss around until well coated. Place in the refigerator and let sit overnight or for at least 8 hours, tossing to coat from time to time. Strain the mushrooms out prior to serving, but reserve the marinade to use as a salad dressing.


Although it isn't necessary, esp if you're gonna put the mushies on a piz and pop the whole thing in the D, you can make lovely 'sauteed' like mushrooms by simply putting the marinated mushies in the D for a few hours.

‘Sauteed’ Mushrooms in the Dehydrator
Raw Food/Real World

You’ll need:

2 cups mushrooms
1-2 Tablespoons olive oil
2 teaspoons balsamic vinegar
2 teaspoons soy sauce
fresh rosemary
fresh oregano
salt
pepper

Cut the mushrooms (Raw Food/Real World uses oyster mushrooms, but I have used all kinds, and they are all wonderful) into bite sized pieces or slices. Put them in a bowl.

To the mushrooms add 1 to 2 tablespoons of olive oil, the balsamic vinegar, the soy sauce, and a bit of salt and pepper.

Mix well, and add in a couple of sprigs of fresh rosemary and a couple of sprigs of fresh oregano, as well as teaspoon or two of each well minced.

Turn this out onto a Teflex sheet on the dehydrator, and dehydrate at 115 degrees for 3-4 hours, until the mushrooms smell, taste and feel like sautéed mushrooms (only better!)

There you go! Easy, and tasty!

These keep well in the fridge for at least a week, and it’s nice to have them on hand to toss into dishes, as a garnish, or even just to serve on the side.


Here's an Asian version I've made:

Marinated Portobellos
1 Portobello mushroom
1 part apple cider vinegar
1 part Braggs or Nama Shoyu
2 parts olive oil
1 clove, garlic minced
1 teaspoon fresh ginger, grated
1 teaspoon agave nectar or honey

Cut the mushroom into bite sized pieces. Put them in a bowl with other ingredients and mix well. I then spread them on a teflex sheet and dehydrated them for a couple of hours but you can probably skip this part.


Anyways, I'm sure you're starting to get the drift.

Hang on, I thought I'd share one more. I made this yesterday and will be dehydrating it today... I've had a taste though and it's delish!

Vegetable Anti-pasto
Cherie Soria

4 tablespoons olive oil
3 tablespoons lemon juice
2 cloves garlic, crushed
1 teaspoon oregano
¼ bunch parsley, minced
½ teaspoon Celtic sea salt

½ lb mushrooms, sliced
½ lb asparagus, sliced
½ lb cauliflower, cut into florets
½ lb broccoli, cut into florets
2 zucchini, cut into half moons
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 lb green beans, sliced

Combine ingredients for dressing and set aside. Toss vegetables with dressing and allow to marinate 8 hours. Place in food dehydrator for 6 hours and serve warm or at room temperature.


Alright, what else? Oh yeah, the crusts... I first shape them onto the teflex sheet. Dehydrate for a couple of hours or so at 110 (until dry to the touch), then flip over onto the mesh. (It's the fun part! lol) Then leave it until completely dried. (Sorry, I've been losing track of the time lately...)

Actually, my favorite sauce is Alissa's but I agree with Ama, Russell's is yummy too. Someone also posted a recipe which calls for fresh tomatoes if you're not into sundried toms. Hang on, let me dig around some more...

Ahhhhhh, here goes:

Pomodora Sauce
Carmel of RFT (no, no, not me! lol)

3 or 4 large ripe tomatoes diced quite small -make sure you use ripe, yummy tomatoes!
½ c. (I used about 1/4 c.) olive oil
2 teaspoons fresh minced or ground garlic
sweet onion diced (to taste)
¼ - ½ tsp. each of oregano, basil, thyme & rosemary (or 1-2 tsp. of
Italian Seasoning)
Celtic Sea Salt to taste

Mix in a bowl and cover; you can also pulse quickly in the food
processor if you don't want it too chunky. Fresh basil is yummy in
this. Let the sauce sit at room temperature 3-5 hours. Serve over
zucchini angel hair pasta (or on pizza)


I think that pretty much covers it. Let me know if I can be of more assistance in your pizza endeavor...


Hey Ama,

I see that we're on the same wave lenght... he he

Oh yeah, about the Rich Cheddar Sauce, I always forget to mention that, although it may not be necessary, I always soak my nuts and seeds first. I'll go and mention it in the recipe now...

[Zella Juice]

Thanks Carmella and Ama !!:D

[Davylp25]

Howdy...

Thanks so much.... Im gearing up and ready to go wahoo!

One question you forgot.. Oh I will forgive ya.. LOL. When you freeze the extra crusts, what do u wrap the crusts in? Sarah wrap? LOL forgot the name. Tin Foil...etc....

Thanks so much again. I made a pizza a long time ago... But Ima give it another go.

Ima raw dude ( seems like one of the few men who try to do the whole rawfooduncoockdeal-lol-) and I will get it right I swear. hehe

I have been 100% raw almost 2 years. I'm bored and wanna spice it up for awhile lol!

[Carmella]

Hey Davyl,

I hear ya! Well, you're definitely on the right track! Nothing like raw pizza to spike up your raw life!

Ooops! I did miss one... lol

I double pack them in ziplock bags to make sure they don't get frost bite (although we go through ours so fast, it wouldn't really be an issue.)

Oh, perhaps I should say that I make mine into mini, one portion, crusts. They fit perfectly into the smaller ziplocks. Then I put these into the larger sized ones.

[Veganforlife]

I made a bunch of mini pizzas as I'm heading out of town and they travel easily. I made the veggie herb crusts.

[Ertarox]

Hi All, I have not been checking this thread as much as I should - if you should ever have a ? I don't get to, email me at SchoolOfRAWk@yahoo.com -- but yeah, I use ziplocks like Carmella, the big gallon bags, and it works great.

[Ertarox]

How long do you dehy before the toppings?
I usually make them a good solid 1/4" to 1/2" thick as I pile them high, so I dehydrate them like 9 hours maybe, then flip them when solid, remove the T sheet, and dehydrate another few.

Is the crust crispy? Or just firm?
Solid and firm, but pliable, not crispy.

Where can I get Herbs De?
Um, just about anywhere. It's just a general basic herbed blend. You can get something similar. I don't always use it, so don't lose sleep over it. :-) Use what YOU like.

How long do you dehy with the toppings on? I never know what to put on raw pizzas beside the tomatoe sauce and cheese???
Only like 1 hr or so with the toppings on. I usually do a LAYER of cilantro or parsley, over the tomatos/tomato sauce, then I put green onions, peppers, olives---on my garden pizza I layer some, carrots, zuccini, I could do corn kernels, you name it. Mushrooms.... The sky is the limit!

[Maria]

Ertarox, your site is great! And the pizzas OMG!!!!!!!!!!

Carmella, your pizza looks incredible!!!!!

Maria

[Ertarox]

THANK YOU SOOOOO MUCH! My site is soooooo still under construction, ug! but SOON!

[Diana Cda]

CHEEZY PESTO PIZZA
Vegetable-herb garden crust.
Drenched with rich pesto cheeze
Topped with fresh tomatoes, olives and
pesto-marinated vegetables.[/CENTER]

Wow, anyone have any ideas about how to make the "rich pesto cheeze" and "pesto-marinated vegetables"?? These sounds fabulous! :)

[dalimeindacoconut]

Ditto! Do you deliver?