Raw pizza loaded with vegetables to delight your senses.

Serves: 2

PIZZA CRUST

Ingredients

(use organic ingredients where possible)

• 2 cups raw almonds
• 1 cup ground flaxseed
• 3 tbsp italian herbs
• 1 cup water
• 1 tbsp extra virgin olive oil
• 1 tsp unrefined sea or rock salt
• Freshly ground black pepper, to taste

Directions

1. Process almonds in a food processor and place into a large bowl.
2. Grind the flaxseeds in a coffee grinder.
3. Add the flax seeds and the rest of the ingredients to the bowl.
4. Using a spoon, combine well until it forms the texture of the dough.
5. Take a ball of dough and pat it down gently onto non-stick sheets or baking paper.
6. Place them into the dehydrator at 110°F (40°C) for about 7-10 hours.
7. Gently remove the pizza bases from the non-stick sheets onto just the wire racks about halfway through the dehydrating time.

PIZZA SAUCE

Ingredients

(use organic ingredients where possible)

• ¼ cup basil or parsley leaves
• 1 cup sun-dried/dehydrated tomatoes
• 1½ cups ripe tomatoes

Directions

1. Blend all ingredients in a blender until smooth. 
2. Transfer into a bowl and pour out any separated watery liquid before use.

CARAMELISED ONIONS

Ingredients

(use organic ingredients where possible)

• 2 medium red onions, sliced finely
• 1 tbsp coconut vinegar
• 2 tbsp tamari
• 1 tbsp extra virgin olive oil

Directions

1. Blend all ingredients except the onions in a blender until smooth.
2. Pour mixture over the onions in a bowl and mix through and coat the onions well.
3. Dehydrate at 115°F (46°C) on a non-stick sheet for approximately 2-3 hours.

MARINATED MUSHROOMS

Ingredients

(use organic ingredients where possible)

• 3 cups mushrooms, finely sliced
• 1 tbsp extra virgin olive oil
• 1 tbsp truffle oil (optional)
• 1 tbsp tamari
• 1 small garlic clove, crushed

Directions

1. Whisk all of the ingredients together, then pour over the mushrooms. 
2. Spread the mushrooms out onto non-stick sheets and place into the dehydrator at 115°F (46°C) for 1 hour.

ASSEMBLY

1. Spoon on a layer of pizza sauce onto the base.
2. Add a layer of spinach leaves, then add the mushroom and caramelised onions.
3. Add all other toppings except the cheese.
4. Place into the dehydrator at 110°F (43°C) to warm through for approximately 1-2 hours.
5. Before serving, place small dollops of cashew cheese.
6. Finish with fresh thyme and micro herbs or broccoli/kale sprouts.

Notes*

• Best served with Cashew Cream Cheese (see recipe).
• You can add in pineapple, chopped pitted olives, red capsicum, sliced sundried/dehydrated tomatoes, baby spinach, fresh herbs - thyme, micro herbs or sprouts (broccoli/kale or buckwheat).
• We always have to be careful not to over process the nuts as it could become very oily.
• The pizza bases store well in a sealed container or ziplock bag in the freezer.