Tuesday, March 11, 2008

"A slice of heaven"

I snagged that line from a t-shirt in the movie "Mystic Pizza." I haven't seen it in years, but now that it's come to mind, I'll have to view it again soon.

Maybe I'll make a theme night out of it, as an excuse to make my raw pizza-by-the-slice. And, so I don't forget the recipe for the crust, I've posted it right here for you, too.

Mystical Pizza Crawst

1 cup raw almonds, finely ground
1/2 cup raw oats, ground into flour
1/4 cup golden flaxseed, also finely ground
2 soft pitted dates
1 Tbsp. olive oil
1-2 Tbsp. water
a few dashes of sea salt
seasonings: garlic, basil, oregano, to taste

In a food processor, combine the ground almonds, oats and flax. Add dates, olive oil, 1 Tbsp. of the water, sea salt and seasonings. Process to form a dough. Add more water if needed.

Divide the dough into three equal pieces, and shape each piece into a rectangular-shaped slice. I also added a line of pizza "cheese" at the end of each slice and folded it over to create a stuffed crust (this step is optional).

"Bake" the crust in your dehydrator until firm enough to handle the toppings, yet soft enough to still resemble the real deal. Top with your favorite sauce, "cheese," veggies, etc.

I also chose to make this sausage (make that "rawsage") and my attempt at "pepperawni."

Pizza "Pepperawni"
1/2 cup raw almonds, finely ground
2 Tbsp. flaxseed, finely ground
2 Tbsp. sesame seed, (you guessed it) finely ground
1 Tbsp. olive oil
1 Tbsp. agave nectar
1-2 Tbsp. Bragg's Liquid Aminos
8 sun-dried tomato halves, soaked
1/2 cup soaking liquid from the tomatoes
lots of freshly ground pepper (hence the name)
couple drops of liquid smoke
dash of sea salt
seasonings: garlic, poultry seasoning, oregano, basil
some extra sesame seeds

Blend all the ingredients, except for the extra sesame seeds, in a blender until completely combined. Toss in a few more sesame seeds, and pulse slightly to spread them throughout the mixture.

On a teflex sheet or parchment lined dehydrator tray, drop marble-sized dollops of the mixture and flatten them into silver dollar-sized rounds. Dehydrate until dry enough to flip and remove from the teflex/parchment. Dehydrate a little longer to "cook" the other side. Top your pizza, salad, sandwich or whatever you like with them. Enjoy!


Carrie Cegelis said...

Thanks for posting your rawesome good pizza recipe. B and I plan to implement a Friday night pizza theme to entice some friends over for raw dinners. We'll definitely be trying out your practiced magic!

shannonmarie said...

No problem. Hey, it's Friday. I guess that means you'll be trying it tonight. I hope you like it.

Anonymous said...

Hi, I love your blog! I'm new to making raw foods. How long do you leave the pizza crust in the dehydrator? And I was wondering what your pizza cheese recipe is.. Thank you : )

shannonmarie said...

It's been a really long time since I made this one, but I'm guessing I put it in there early in the a.m. to be ready for a late dinner.

As for the "cheese," I just kind of toss in the blender whatever works for me at the time. I believe this one had cashews (don't forget to soak them first), lemon juice, nutritional yeast, garlic and sea salt. I put the blended mixture in a squeeze bottle to apply it to the pizza exactly where I want it.