Pizza is something we have always eaten in our house. Kids love it and I love it! We often make our own from scratch or buy them frozen or get take-away – BUT we have not made raw pizza before at home.I decided to start with making the pizza crusts and I have used a recipe from Alissa Cohen’s ‘Raw Food for Everyone’, cook book. These are quite easy to make – but the dehydrating time is 6-8 hours so you need to plan ahead.
Given the weather in Melbourne this week – you could easily just pop the crusts outside under a tree and they would dehydrate perfectly out there!
I have heard of people also using their cars as dehydrators… anyway… I am not recommending that (especially if dehydrating something with onions in it!)…
(I halved the recipe and swapped a couple of the ingredients – worked just fine)
2 medium carrots
3 celery sticks
1/4 fennel bulb (I did not have any fennel so omitted it)
2 garlic cloves
1/2 small red onion
4 stuffed green olives
1/2 chopped tomatoes – I also added 1/4 cup red capsicum
1 Tbsp. extra virgin olive oil
1 Tbsp. chopped flat leaf parsley
1 Tsp. sea salt
1 Tsp. freshly ground black pepper
2 cups flax meal (linseed meal)
Put the carrots, celery, fennel, garlic, onion, olives, tomatoes (capsicum) into food processor and blend until smooth. I only have a small hand food processor so I did mine in batches and put the chopped ingredients to the side in a bowl.
Add the olive oil, parsley, rosemary, salt and pepper and incorporate.
Add the flax meal and mix until the batter is spreadable but firm. You can add more flax meal if the dough is too wet or if too dry a Tbsp water.
Place 1/2 cup fulls of mixture onto the lined dehydrating tray. Use a spatula or metal spoon to spread mixture into 6 inch rounds. I made 6 pizza crusts from this mixture. Dehydrate at 115 degrees Fahrenheit for 6 hours – then turn the crusts and dehydrate a further 2 hours.
You can use these straight away or store them in the fridge for 4-5 days.