Need GOOD Raw Pizza Recipe!

[ReneeH]

Hey you EXPERTS out there!!! HELP!!! The pizza monkey :eek: jumped on my back yesterday and forced me to eat!!! :( I really hate it too, because I was doing soooo well!!!!!!!

I REALLY and TRULY need a GOOD RAW PIZZA recipe!!!! I tried the easy one in Alissa's book and didn't care much for it... I really love pizza and need a Raw one that's not too difficult to make. If you have one you really LOVE, could you please post it here! Thanks!

[Veganforlife]

Did you check this out?
http://www.rawfoodtalk.com/showthread.php?t=27267&highlight=pizza

[ReneeH]

Hey! Thanks! But, the recipe wasn't there... Is it just for ordering or can you give the recipe???

[Rawkinlocs]

Hi Renee,

What was it about the recipe that you didn't care for? I know that I don't really care for the crust of the "Easiest" recipe (the one made primarily with the flax) but I DO like either the "Easy" crust (with the buckwheat) or the Calzone dough as a crust. Also, sometimes it just takes tweaking the recipe a bit...for example, for ME, I like to:

1. Dehydrate my crust until it's ALL THE WAY done before topping it because I prefer my toppings to be more "fresh" than topping the pizza before the crust is completely done and then the toppings get all dried out.

2. Blend my cheeze in the Vitamix (or blender) and add more water if needed to make a cheeze SAUCE as opposed to the thicker consistency produced in the food processor.

3. Use my favorite toppings such as green peppers, onions, black olives and I marinate them in olive oil while the crust is drying so they are nice and soft when it's time to top the pizza. If I have any on hand, I also add crumbled "ground taco meat" or the eggplant bacon pieces as well :)

4. Again, I prefer my toppings more "fresh" so I'll top the pizza with sauce and cheeze (or sometimes skip the cheeze), dry for a bit so that the sauce and cheeze get more "done" and THEN add the veggies and dry a little bit more...just a little bit (or not at all).

To me, it turns out so much better with just a few simple modifications. Just keep in mind that with SAD pizza, we're talking cheese with rennet, risen crust with yeast and just different than RAW pizza in a few aspects so it won't be exactly like SAD pizza but again, with a little tweaking, it can be just as enjoyable! :)

[Rawkinlocs]

Hey! Thanks! But, the recipe wasn't there... Is it just for ordering or can you give the recipe???

Renee, I'm not sure if she put the actual recipe in this thread here: http://www.rawfoodtalk.com/showthread.php?t=26891 but this is the thread where she was brainstorming and asking for suggestions on how to pull it all together. Maybe some ideas will come out of it!

[greenfeline]

I agree with Rawkin about the buckwheat crust, and you only have to soak the buckwheat overnight. I couldn't believe how good it was when I had it! Well worth the wait. I put mushrooms, green peppers, olives and onions on mine. Dehydrating the toppings on top for a while and letting the flavors meld was what did it for me. I have tried to do shortcut pizzas and not dehydrate the toppings or just using a cracker or other bread, but it hasn't been too great. I think dehydrating all the layers together is what makes it.

[SchoolOfRAWk]

I listed some recipe ideas in this thread...


http://www.rawfoodtalk.com/showthread.php?t=24911&highlight=bruschetta+pizza

[ReneeH]

Rawkinlocs: Yea, I tried the easiest crust and didn't like it... I made it thinking it would be the fastest to dehydrate. I am soaking the buckwheat groats as I write this and will try the other crust... (Hugs!)

SchoolOfRawk: Thanks for the thread ideas!!! You guys are the best!!!

Greenfeline: I can relate to what you said...I guess shortcut pizza's don't "cut" it!