recipe by: Iselin Stoylen www.rawfoodrecipes.com
An inkling for pizza can be a hard craving to beat. Why not make a healthy, raw version! This recipe by Iselin Stoylen of Vegetarian Taste starts with an herbed pumpkin, sunflower and walnut-based crust topped with a tasty spinach and basil pesto. Top your pizza with fresh arugula, red bell peppers, and dehydrated mushrooms, serve with a salad, and enjoy a delicious and hearty raw meal free of all dairy and gluten. Enjoy!
1 cup/ 2dl raw sunflower seeds
1 cup/2 dl pumpkin seeds
1 cup/ 2dl of a mix of walnuts and almonds
1 tsp dried basil
1 tsp dried oregano
one garlic clove
a handful spinach
a handful basil
1/2 cup/ 1dl pine nuts
1 tbsp cold pressed olive oil
dash of salt and pepper
squeese of lemon juice
Red bell peppers
Dried mushrooms (homemade version: cut your mushrooms in four and dehydrate for about 8hours at 41degrees C/105 degrees F
Nutritional yeast (optional, but I highly recommend adding it for a cheesey flavour)
or any other topping you would like
For the crust:
Mix together all ingredients in a food processor until everything sticks together. Divide the batter into two or three parts and spread them out on a dehydrator tray with your hands. Dehydrate the crusts at 42degrees Celcius or 105 degrees Fahrenheit for about 5-6 hours.
For the basil-spinach pesto:
Blend together the ingredients in a food processor. Add in salt, pepper and lemon juice to taste.
Put it all together by spreading the pesto over the crust, followed by a great amount of toppings. I prefer the toppings listed above, but you can use whatever topping you desire.