Raw Life Coaching

In the Ultimate Raw Pizza Part I and Part II we covered the creation of delicious raw pizza crust, cheese, and sauce.   Now we move on to toppings and assembling everything into a gourmet raw meal everyone will love!

~ Toppings ~

Pizza toppings are a highly personal selection and I recommend exploring the endless possibilities of flavor and texture.   For this pizza we used the following toppings:

• Thinly sliced baby ‘bella mushrooms marinated in nama shoyu
• Diced red bell peppers
• Ribbon cut fresh basil

Here are some other ideas for toppings we have tried that worked really well:

• Diced pineapple
• Sprouts
• Avocado slices
• Thinly sliced tomato
• Other fresh herbs
• Sprinkling of crushed hemp seed

What are your favorite raw pizza toppings?   Add a comment below and let us know!!  :-)

~ Assembly ~

To assemble the pizza use the following procedure:

1)  If you are able to plan ahead, have the pizza crust warming in the dehydrator for an hour or so before you start to crisp up if needed.

2)  Spread the ricotta from Part II into a layer about 1/8″ to 1/4″ thick on top of the crust.

3)  Sprinkle the cheese with a dusting of dried basil and a touch of Himalayan sea salt.

4)  If time permits place the crust now spread with cheese back into the dehydrator for another 30 mins to an hour to warm.

5)  Remove the crust from the dehydrator and top the cheese with a layer of sauce from Part II.  Get a nice smooth layer spread evenly over the cheese.

6)  Top the sauce with a layer of your prepped toppings.   We added the bell pepper, followed by the mushrooms, and lastly the basil.

7)  (optional)  If you made the Parmesan cheese in Part II, sprinkle a dusting of this on top to finish.

8)  Slice using a pizza cutter and serve!

We hope you enjoyed this three part series on the makings of the Ultimate Raw Pizza.   If you try it out, please come back and comment to let us know how much you liked it.  :-)