Mini Pizzas
This may be one of the ultimate recipes in the world of raw cuisine. This mini-pizza recipe will convince anyone that raw food isn’t just salads and
nuts.
SERVES 4
Pizza Crust (recipe follows)
1 cup Red Sauce
1 cup White Sauce
½ cup chopped fresh basil, for garnishBeginning 1 day in advance, prepare the pizza crust.
To serve, place the pizza crusts on a tray. Spread ¼ cup of the red sauce on top of each crust, then ¼ cup of the white sauce. Garnish with the
basil and serve.
PIZZA CRUST
MAKES DOUGH FOR 4 MINI PIZZAS
2 cups sprouted buckwheat or soft wheat, sprouted for 2 days
3 large carrots, plus 2 tablespoons shredded carrot
2 tablespoons shredded beet
2 tablespoons minced onion
¼ cup flax seeds
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh basil
2 tablespoons nutritional yeast
2 tablespoons caraway seeds
2 tablespoons sun-dried sea saltHomogenize the sprouted buckwheat with the whole carrots in a homogenizing juicer. In a bowl, mix the wheat mixture with the shredded carrot,
beet, and onion. In a coffee grinder or small food processor, grind the flax seeds into a powder. Add the ground flax seeds, parsley, cilantro, and
basil to the wheat-carrot mixture. Stir in the yeast and caraway seeds, and add salt to taste. Mix well (you may need to sink your hands into this
one).
Using wet hands, press the dough into 3-inch disks, ¼ to ½ inch thick. Using one of the methods described here, dehydrate the crusts for about
12 hours, or until dry. To decrease the drying time, occasionally flip the crusts.
RED SAUCE
MAKES 3½ CUPS
7 dry-packed sun-dried tomatoes, soaked in water until soft and drained
2 large tomatoes, chopped
1 clove garlic
4 fresh basil leaves, chopped
2 tablespoons Bragg Liquid Aminos
2 tablespoons olive oil
1 tablespoon nutritional yeastPlace the sun-dried tomatoes, tomatoes, garlic, basil, Braggs, olive oil, and yeast in a blender, and blend well until smooth. The sauce should be
very thick.