Recipe of the Week: Gimme More Pizza!

I've got a thing for raw pizza even though I wasn't that big a fan of the SAD stuff. Sure, I ate my share in my student days, but pizza had lost most of its attraction by the time I became a vegan, back in the late 1990s.

I'll spare you all the details of my new love affair, since I've already dedicated an entire post to pizza here. Suffice to say that months later, it remains one of my absolute favorite raw meals.

I came up with the following combination last week, and it was so darn yummy, I just HAD to make it 2 days in a row! (For me, that's saying a lot! lol)

Gimme More Pizza!

For this recipe you'll need:
Pizza Crust or bread slices of choice (I used the Veggie Herb Pizza Crust and Almond Bread)
Basil Pesto
Spinach Leaves
Marinated Fennel
Marinated Portobello
Pine Nut Parmesan


Veggie Herb Pizza Crust
By Erica of School Of Rawk

2 cups Sprouted buckwheat
2 zucchinis (2 cups)
onion powder
1-2 cloves garlic
Braggs or salt to taste
1 teaspoon herbs de provence
1/2 ground flax
1 tablespoon oil

Process until a dough-like consistency is reached. (Add more flax if needed). Form into pizza crusts onto teflex sheets and dehydrate for a few hours at 110 degrees. Then flip onto the mesh and continue dehydrating until completely dry.

Carmella's Note: You can freeze any left over crusts by double bagging them into ziplock bags.

Basil Pesto
4 cups fresh basil and spinach, packed (I like to use 1/2 of each)
2 large garlic cloves, minced
1/4 cup walnuts
1/2 teaspoon salt
3 tablespoons olive oil
1 tablespoon lemon juice

Blend basil and spinach until finely chopped. Then add the rest of the ingredients and
blend until smooth.

Marinated Fennel
1 cup fennel sliced thinly on a mandoline or V-slicer
1 Tbs olive oil
1 Tbs Nama Shoyu
1 Tbs agave or honey

Toss fennel with the rest of the ingredients and let marinate for at least 1 hr.

Marinated Portobello
1 Portobello mushroom, chopped
1 tbs olive oil
1 tbs tamari or nama shoyu
2 tsp tarragon
1 garlic clove, crushed

Toss Portobello pieces with the rest of the ingredients and let marinate for at least 1 hr.

Pine Nut Parmesan
1/2 cup macadamias
1/2 cup cashews
2 Tbs pine nuts
1 Tbs lemon juice
1Tbs flax meal
1 clove crushed garlic
1Tbs nutritional yeast
1/2 tsp salt

First process macadamias and cashews until ground. Then add the rest of the ingredients and process until well mixed. You don’t want to over-process the pine nuts as they release a lot of oil.

Assembly
On a pizza crust or slice of bread, spread a generous layer of basil pesto followed by a double layer of fresh spinach leaves. Then put some marinated fennel, Portobello pieces, and finish off by crumbling pine nut parmesan on top. Dehydrate for 1 hour at 110 degrees.

Then dare any cooked pizza joint to come up with something as tasty and delicious! Enjoy!