The Ideal Raw Pizza Base and Sauce
My parents were recently on the news in Canada talking about how Raw Food can be fun!! I was so busy nodding my head in approval and filling with pride, that it was my friend Anna who pointed out they've misspelt our surname :)
Watching this video inspired me to create the best ever raw pizza! With many trials and errors however, I decided (and succeeded) to get my hands on the original pizza base and tomato sauce recipe by Raw Chef Pedja used in the actual video. And since it had my parents' seal of approval, I went ahead to create this in confidence.
Essentials you'll need:
1. Dehydrator
2. Food prossesor
3. Blender
4. Spice/Coffee grinder (unless your flax seeds are ready milled)
PIZZA GARDINIERA (makes 2 pizzas)
By Raw Chef Pedja
CRUST
5 x medium carrots
2 x Cups whole oats
1.5 x Cups flax seeds
2/3 x Cups water
SAUCE
2 x Medium Tomatoes
1 x Cup Sun-dried Tomatoes (soaked for 1 hr in warm water and keep that water incase you need to add for a runnier sauce)
1/8 x Red Onion
1 x Garlic Clove
1 x Sprig of Fresh Oregano
1/8 x Cup Raw Apple Cider Vinegar
2 x Medjool Dates
TOPPINGS
6 - 8 collard leaves (in London I found these in my local supermarket under the name of 'British Spring Greens', very original)
Selection of seasonal local veggies and sprouts (In my next post I will create 2 variaties of pizzas- Mushroom and Pesto plus Broccoli and Tangy Tahini)
CRUST
"It is a good idea to prepare the 'dough' the night before so it dehydrates over night or set the dehydrator in the morning to be ready in time after work"
1. Begin by making oat flour, running your oats through a food processor.
2. Mince carrots finely in a food processor or grate by hand.
3. In a spice/coffee grinder, pulverize your flax seeds (I bought mine ready milled) and combine all the ingredients together until your pizza dough is formed.
4. Let it sit for at least 30mins-1hr before forming into pizza crusts.
5. Once the dough has rested, proceed by shaping it onto teflex sheets of you dehydrator, into the classic round pizza crust look. This batch will give you approximately two 10" crusts, but feel free to divide the dough into as many crusts as you prefer.
[Note how my crust goes pretty much to the edges of the dehydrator trays- this is exactly half of the dough and I wanted the base quite thin. If you prefer it chunkier, keep in mind the dehydrating process will be longer]
6. Dehydrate at 41C for 1-2 hrs, peel off the teflex sheets and continue dehydrating for another 8-10 hours (overnight).
TOMATO SAUCE
To make the tomato sauce, simply combine all the ingredients in a high speed blender and blend until smooth!
[You can see how the pizza base shrunk after dehydration. The vital part was to turn it over after 2 hours as per instructions, otherwise it could stick to the teflex sheet and crack during the process]
TOPPINGS
Pizza assembly is simple and encourages customization! De-stem your collards and cover the entire base of your pizza crusts. Top the collards off with your tomato sauce and your personalized selection of local, seasonal veggies and sprouts. Cut into slices and enjoy!
It really was good! But especially with the amazing toppings I made- coming up in the next post..
Watching this video inspired me to create the best ever raw pizza! With many trials and errors however, I decided (and succeeded) to get my hands on the original pizza base and tomato sauce recipe by Raw Chef Pedja used in the actual video. And since it had my parents' seal of approval, I went ahead to create this in confidence.
Essentials you'll need:
1. Dehydrator
2. Food prossesor
3. Blender
4. Spice/Coffee grinder (unless your flax seeds are ready milled)
PIZZA GARDINIERA (makes 2 pizzas)
By Raw Chef Pedja
CRUST
5 x medium carrots
2 x Cups whole oats
1.5 x Cups flax seeds
2/3 x Cups water
SAUCE
2 x Medium Tomatoes
1 x Cup Sun-dried Tomatoes (soaked for 1 hr in warm water and keep that water incase you need to add for a runnier sauce)
1/8 x Red Onion
1 x Garlic Clove
1 x Sprig of Fresh Oregano
1/8 x Cup Raw Apple Cider Vinegar
2 x Medjool Dates
TOPPINGS
6 - 8 collard leaves (in London I found these in my local supermarket under the name of 'British Spring Greens', very original)
Selection of seasonal local veggies and sprouts (In my next post I will create 2 variaties of pizzas- Mushroom and Pesto plus Broccoli and Tangy Tahini)
CRUST
"It is a good idea to prepare the 'dough' the night before so it dehydrates over night or set the dehydrator in the morning to be ready in time after work"
1. Begin by making oat flour, running your oats through a food processor.
2. Mince carrots finely in a food processor or grate by hand.
3. In a spice/coffee grinder, pulverize your flax seeds (I bought mine ready milled) and combine all the ingredients together until your pizza dough is formed.
4. Let it sit for at least 30mins-1hr before forming into pizza crusts.
5. Once the dough has rested, proceed by shaping it onto teflex sheets of you dehydrator, into the classic round pizza crust look. This batch will give you approximately two 10" crusts, but feel free to divide the dough into as many crusts as you prefer.
[Note how my crust goes pretty much to the edges of the dehydrator trays- this is exactly half of the dough and I wanted the base quite thin. If you prefer it chunkier, keep in mind the dehydrating process will be longer]
6. Dehydrate at 41C for 1-2 hrs, peel off the teflex sheets and continue dehydrating for another 8-10 hours (overnight).
TOMATO SAUCE
To make the tomato sauce, simply combine all the ingredients in a high speed blender and blend until smooth!
[You can see how the pizza base shrunk after dehydration. The vital part was to turn it over after 2 hours as per instructions, otherwise it could stick to the teflex sheet and crack during the process]
TOPPINGS
Pizza assembly is simple and encourages customization! De-stem your collards and cover the entire base of your pizza crusts. Top the collards off with your tomato sauce and your personalized selection of local, seasonal veggies and sprouts. Cut into slices and enjoy!
It really was good! But especially with the amazing toppings I made- coming up in the next post..