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Raw Thai Pizza

The following article was written by Carissa Leventis-Cox of Mama in the Kitchen, and she ain't cookin'!

My pizza-loving husband inspired me to create this raw Thai pizza. After eating one large pie all by himself, he declared his approval. See if you agree!

Note: Plan on making the raw dough a day or two ahead of serving the pizza.

Raw Thai 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 the buckwheat groats in water overnight. Rinse and drain well the next day. Place in a food processor with the rest of the ingredients.
  • Spread the mixture on Texflex sheets and dehydrate for 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

Thai Pizza Sauce
1/2 tsp. crushed red pepper flakes
1 clove garlic, chopped
1-in. ginger root, skinned and chopped
1 scallion, chopped
1 Tbsp, unrefined sesame oil
1 Tbsp. brown rice vinegar
2 Tbsp. maple syrup
2 Tbsp. water
3 Tbsp. Nama Shoyu
1/4 cup raw almond butter

  • In a blender, process all ingredients until well combined.

Makes enough sauce for 1 large or 2 small pizzas

To Assemble:

  • Spread sauce on dehydrated pizza crust.
  • Add your choice of vegetable toppings: shredded carrots, sliced mushrooms, sliced tomatoes or quartered cherry tomatoes, sliced scallions, bean sprouts, or chopped cilantro.
  • Dehydrate at 105ºF for an hour, if desired, and serve.
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