Raw Life Coaching

One of the things I’ve missed most since going predominately raw is pizza.   There’s something about pizza that’s hard not to like.    I have tried a number of raw pizzas in restaurants, and others from recipes, but none of them had the texture or taste to satisfy my cravings,  so I set out to create the Ultimate Raw Pizza.   Well friends, I believe I’ve accomplished my mission!   Since the recipe is fairly complex I decided to share it in several episodes.    Read on for Part I:  The Crust!

To start out I needed a crust, and for that I heavily modified the Onion Bread recipe I previously blogged about, making a new recipe of my very own…

Rob’s Rockin’ Raw Pizza Crust

Servings: Makes two 12-14″ pizza crusts
Prep Time: 20-30 minutes
Dehydration Time: 20-24 hours.

Ingredients:

3 Large Yellow Onions
2/3 Cup Flax Seeds, ground (I used Brown, but Golden will also work)
1/2 Cup Sunflower Seeds, ground
1/4 Cup Almond Flour, (dehydrated almond pulp)
1/3 Cup Nama Shoyu
1/4 Cup Olive Oil (cold pressed or non-pressed)
2 Tbs Nutritional Yeast
1 Tbs Oregano
1 Clove Garlic, minced
1 Tsp Himalayan Crystal Salt (more or less to taste)

Equipment Needed:

Coffee Grinder
Food Processor
Dehydrator with non-stick sheets

Start by grinding all of the seeds into a fine powder.  I use an inexpensive electric coffee grinder which works well on smaller seeds like flax, which can be difficult to fine grind.  Place the dry ground flax, sunflower, and almond flour into a large bowl and stir around to mix well.   Add the remaining dry ingredients, the nutritional yeast, oregano and Himalayan salt, to the bowl and again mix well.

Raw Pizza Crust Flipped

Clean and peel the three large onions and cut into quarters.  In a food processor slice all of the onions into slivers using the slicing disc.

Break up any large pieces so you are left with mostly onion slivers.  Place the onion slivers a large clump at a time into the large bowl with the dry ingredients and toss until all of the onions are well coated.   Mix together the nama shoyu, olive oil, and minced garlic, then incorporate into the dry ingredients insuring an even consistency.   Set this bowl aside for five minutes or so to allow the dry mixture to soak up the wet ingredients.

On a non-stick sheet over a dehydrator tray spread out half of the mixture to about 1/8 – 1/4 inch in thickness.   A flexible spatula works well for this.  Take some time to spread the crust evenly and insure there are no holes or high spots.    Repeat on another tray with the remaining mixture and place both into the dehydrator at 110° for 12 or so hours.

To flip the crust, place another dehydrator screen and tray on top of the crust and hold both together firmly, then in a smooth controlled motion flip both over and set down on the counter.   This should hold the crust in place while you turn it over.   Remove the bottom tray (which is now on top) and peel back the non-stick sheet revealing the portion of crust that was previously facing down.   Repeat for the second crust.

Place both crusts back into the dehydrator for another 10-12 hours, or until ready to use.    Next up, Ultimate Raw Pizza – Part II:  The Cheese and Sauce!

Raw Pizza Crust Ready to go!