Make any day of the week a pizza celebration when your recipe is full of wholesome and fresh ingredients! This healthy, plant-based, gluten-free, raw pizza is one the whole family will love! This pizza is made with a homemade raw, vegan pizza crust and loaded with an avocado-pesto sauce, vegan mozzarella cheeze, fresh tomatoes and basil - caprese capiche? It's fresh, delicious, filling, and a feel good food coma.
Vegan I Gluten Free
Serves: 1 - 2
Time: 30 minutes + 6 hours dehydrating time
Raw/Vegan/GF Caprese Pizza Crust
5 tomatoes (700-800grams), chopped
1/4 cup buckwheat, soaked 4+ hours
1/4 cup psillium husk
1/2 cup basil leaves
1 clove garlic
1/2 tsp. dried thyme or oregano
1/8 tsp. salt
Pizza Base Sauce -Avocado pesto
1/2 cup sunflower seeds
1/4 cup olive oil
1 lemon juiced
1 bunch thai basil, ~2cups
2 cloves garlic
Salt & peppe to taste
Vegan Mozzarella Cheese (always read ingredients!)
Soak the buckwheat 4+ hours for optimum nutrition. Drain the water and add all your crust ingredients to a blender - mix on medium-high speed until smooth.
Line your dehydrator tray with a mat/dehydrator sheet and run with a little coconut oil to help prevent sticking. Transfer your blended crust mixture onto your tray. Spread into a thin, even layer, ~1/4inch thick. Create your desired pizza shape - circle, square, or get creative.
Dehydrate at 70C for 4 - 5 hours, until the bottom side has set. Note: you may need to use a knife or spatula to help encourage the crust off the baking mat. Carefully flip the crust and dehydrate another 1 - 2 hours, until firm but not too crispy.
Top with your avocado-pesto base. Add all ingredients to a blender/food processor and mix on medium-high speed until smooth. Adjust consistency with more sunflower seeds or oil. Stop and scape down the sides as needed. Taste and adjust to your preferences.
Add your pizza toppings of choice - for caprese add tomatoes, vegan mozzarella cheese, fresh basil, etc.
Enjoy! Store leftovers 1 day in the fridge. Note: the avocado pesto will oxidize and turn brown. Best to enjoy fresh or store the pesto separate in a jar covered with olive oil.
Crust inspired by Chris Kendall, TheRawAdvantage - Check out his 'Frickin' Rawsome Pizza' ebook!