The Raw Truth

Pesto Pizza and Traditional Pizza

At The Raw Experience in San Francisco, we always came up with different pizzas as a daily special, but these two were permanently on the

menu.

SERVES 4

4 (8-inch) Pizza Crusts (recipe follows)

1 cup Red Sauce

1 cup White Sauce

1 cup Presto Pesto

½ red tomato, diced

½ yellow tomato, diced

1 onion, minced and rinsed

1 small beet, peeled and shredded

½ cup pine nuts, ground

5 purple basil leaves, minced

5 green basil leaves, minced

Place each of the crusts on an individual serving plate. Spread ½ cup of the red sauce over each of two of the crusts, followed by ½ cup of the white
sauce over each. Spread ½ cup of the pesto on each of the two remaining crusts. Top all four with the tomatoes, onion, beet, pine nuts, and basil
and serve.

PIZZA CRUSTS

MAKES FOUR 8-INCH CRUSTS OR EIGHT 4-INCH CRUSTS

4 cups sprouted wheat

1 clove garlic, pressed

¼ cup minced fresh flat-leaf parsley

¼ cup minced fresh cilantro

¼ cup minced fresh basil

¼ cup sprouted cumin seeds

¼ cup soaked flax seeds, drained

1 beet, peeled and shredded

2 carrots, shredded

½ cup minced onion

3 tablespoons Bragg Liquid Aminos

Using a homogenizing juicer, homogenize the wheat sprouts with the garlic, parsley, cilantro, basil, and cumin and flax seeds. Place in a large bowl
and mix in the beet, carrot, onion, and Braggs. Stir until well mixed, and then press into ¼-inch-thick crusts, each 4 or 8 inches in diameter. Using
one of the methods described here, dehydrate the crusts for 12 hours, flipping at least once during the drying time.