Raw Cheeze Pizza
The following article was written by Carissa Leventis-Cox of Mama in the Kitchen, and she ain’t cookin’!
Looking for a pizza that is full of live enzymes and loaded with nutrients? Here is one that is easy to make and delicious!
Note: Plan on making the raw dough a day or two ahead of serving the pizza.
Raw Cheeze Pizza
Sprouted Buckwheat Pizza Crust
2 cups buckwheat groats
1 garlic clove, chopped
2 tsp. sea salt
1/4 cup extra virgin olive oil
1/4 cup water
1/2 cup flaxseed meal
2 medium zucchinis, chopped
- Soak buckwheat in water overnight. Rinse and drain well the next day. Place in food processor with the rest of the ingredients.
- Spread the mixture on Texflex sheets and dehydrate 8 to 12 hours. Turn it out onto mesh screens and dehydrate another 1 to 2 hours at 105ºF.
- Alternatively, dehydrate on full at 150ºF for 1 to 2 hours, then decrease to 105ºF and dehydrate until dry but still soft, 2 to 4 hours.
Makes enough dough for 3 large or 6 small pizzas
Cheeze Sauce
1 tsp. sea salt
1 Tbsp. nutritional yeast
1 cup water
1 1/2 cups cashews, soaked for a few hours
- In a blender, process all ingredients on high speed.
Makes enough sauce for 2 large pizzas
To Assemble:
- Spread the Cheeze Sauce on the dehydrated pizza crust and top with your choice of vegetables. My favorites are marinated cherry tomatoes (2 cups quartered and mixed with 1 minced garlic clove, 1 Tbsp. extra virgin olive oil, 1 tsp. maple syrup, 1 tsp. sea salt), sliced mushrooms, pitted and sliced olives, and thinly sliced fresh basil leaves.
- Sprinkle the top with nutritional yeast and sea salt.
- Dehydrate at 105ºF for an hour, if desired, and serve.
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