Raw Foods Pizza with Sprouted-Grain Crust
There are many ingredients that can be used as toppings for this pizza. Some good toppings include olives, mushrooms, bell pepper, onion, basil, cilantro, parsley, rosemary, avocado, dulse, pesto, pineapple, zucchini rounds, and marinated vegetables.
INGREDIENTS | SERVES 4
- 2 cups buckwheat, sprouted
- 1 cup sunflower seeds, soaked
- ½ cup sun-dried tomatoes, soaked
- 1 tablespoon olive oil
- 2 tablespoons honey
- ¼ teaspoon cayenne pepper powder
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- 1 cup Tomato Marinara Sauce
- ½ cup Pine Nut Cheese
Make the pizza dough using a food processor with an S blade or a heavy-duty juicer with a masticating screen. Process the buckwheat, sunflower seeds, sun-dried tomatoes, olive oil, honey, cayenne pepper, Italian seasoning, and salt until ingredients are well mixed with small chunks. They should be mixed long enough to form a batter-like consistency.
Form the dough into rectangular shapes, about ¼-inch thick. Make the edges a little thicker to form a crust. Dehydrate at 145°F for 2 hours. Flip over the dough and continue dehydrating at 110°F for 4 hours.
Spread the tomato marinara sauce onto the crust. Scoop tablespoons of pine nut cheese onto the pizza.
Garnish the pizza with toppings of your choice. Dehydrate at 110°F for 2 hours or until warm.
Calories: 1,042 | Fat: 57 g | Protein: 33 g | Sodium: 1,051 mg | Fiber: 21 g
The first recipe for pizza originated in Italy. The basic pizza is a round, flat bread topped with a tomato sauce and mozzarella cheese. It is one of the most popular foods in North America, and different regions of the United States specialize in unique recipes. New York style is a thin, flexible crust with minimal toppings. Chicago style specializes in a deep dish and doughy crust. California style features non-traditional ingredients such as a peanut sauce, bean sprouts, and carrots.