RAW PIZZA WITH RED PEPPER CRUST - VEGAN

RAW PIZZA WITH RED PEPPER CRUST - VEGAN

By onegreenplanet.org - Emily von Euw

SERVES2-6

Cheese

150g/1 cup pine nuts

Juice of one lemon

1 garlic clove

2 teaspoons herbes de provence (or other fave herbs)

2 tablespoons rejuvelac or water

2 tablespoons nutritional yeast

Salt, to taste

Crust

1 red bell pepper

50g/1/3 cup each of sunflower seeds, hemp seeds and flax seeds

Salt and pepper, to taste

Toppings  -  About 2 cups of whatever veggies you like, 1 teaspoon each of tamari and extra virgin olive oil

Sauce

180ml/¾ cup chopped tomatoes

3 tablespoons sundried tomatoes

½ teaspoon lemon juice

1-2 dates

1 tablespoon miso

1 small garlic clove

Fresh or dried basil and oregano, to taste

Cheese

Blend all the ingredients until very smooth and thick.  Wrap in cheesecloth, place in a bowl and leave alone for preferably 2-5 days. You can use the cheese right away but the longer you let it age, the more flavour and texture it will develop.

Crust

Put all the ingredients in your food processor and process until everything has combined into rough, slightly wet “dough”.  Spread this evenly onto parchment on a pizza pan and dehydrate in your oven at its lowest temperature for 3-5 hours or until it’s like a giant cracker.  If you have a dehydrator, you can use that instead and set it to just above 115 degrees.

Toppings  -  Evenly coat the veggies in tamari and oil and let them marinate in your oven at its lowest temperature, or in your dehydrator, for about an hour.

Sauce  -  Blend all the ingredients until smooth.  Spread this evenly on your crust, followed by pieces of cheese, then the marinated veggies.