Monday, June 24, 2013

Raw Vegan Oyster Mushroom, Olive, and Basil Pizza Creation

Living Pizza with Oyster Mushrooms, Olives, and Basil

I love raw pizza!  It had been a long time since I'd made it because, as you will read, it takes a lot of thoughtful preparation.  What makes it easier, however, is making a large batch of pizza crusts and storing them in the freezer ahead of time for use whenever you are struck with the desire to make a raw pizza.  The rest of the pizza layers took me inside of 20 minutes to make.  After all... nothing in it required cooking! 

LIVE PIZZA CRUST  
from www.treeoflife.nu
 
Ingredients:

• 4 C buckwheat, sprouted
• 2 C nuts/seeds of choice: sunflower, pumpkin, and almond
• 1C sun-dried tomatoes, soaked
• 2 medium-sized tomatoes
• 1 T olive oil
• 1 t cayenne pepper, dried and ground
• 1 T Italian spices
• 1 t thyme
• 1 t Celtic salt

Process buckwheat in a food processor with the “S” blad with ½ cup of water until
smooth.  Place in large mixing bowl.  Process nuts/seeds with ¼ C water until
smooth (also in the food processor).  Combine with buckwheat and add the
remaining ingredients an mix well.  Batter should be relatively thick.  Spread
batter onto Teflex sheets to a thickness of ¼ “, shaping as desired (mini rounds,
squares, triangles!). Dehydrate at 145 deg. F for 2-3 hours, then flip over and
remove Teflex sheets and continue dehydrating for 4 hours at 115 deg F. 
Prepare pizza toppings just prior to serving.
   

Marinara Sauce:
from Everyday Raw Express by Matthew Kenney

Ingredients:
1 1/2 c. sun-dried tomatoes, soaked 30 minutes to an hour
1 roma tomato, chopped
1 T. lemon juice
1 T. chopped fresh basil
2 T. olive oil
1 T. raw agave nectar
pinch sea salt
pinch red pepper flakes

Drain water from sun-dried tomatoes and place all ingredients in a high-speed blender or food processor.  Process until smooth. 


Pine Nut Riccotta:
adapted from Cafe Gratitude's Recipe book, I am Grateful

Ingredients:
1 1/2 c. soaked pine nuts
1/2 tsp. sea salt
2 T. lemon juice
Approximately 3/4 c. spring water

Place the ingredients in a blender.  Process until semi-smooth.  (Different blenders may require more or less water to achieve the consistency of riccotta.)


Marinated Vegetable Topping:

1 c. Oyster mushrooms, sliced thinly
1/4 c. diced red onions 
One Heirloom tomato, diced
1/4 c. sliced raw kalamata olives

Mix the vegetables together and drizzle with a tablespoon of olive oil and some coconut aminos (or Tamari).  Allow them to marinate and soften at room temperature or in the dehydrator for an hour if you can.

To assemble:  

1.  Place the pizza crust on a plate.
2.  Spread marinara sauce on it. 
3.  Place the marinated vegetables over the sauce.
4.  Drizzle the riccotta in stripes over the entire pizza.
5.  Finish it off with some fresh basil if you'd like!  



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