Raw Vegan Pizza Crust w/ Sauteed Veggies + Two Different Sauces

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Raw Vegan Pizza Crust w/ Sauteed Veggies + Two Different Sauces

Serving Size: 6

Raw Vegan Pizza Crust w/ Sauteed Veggies + Two Different Sauces

Ingredients

  • 2 CUPS ALMONDS
  • 1 CUP GROUND FLAX SEED
  • 1 CUP WATER
  • 1 1/2 TABLESPOONS OLIVE OIL
  • 1 TABLESPOON DRIED BASIL
  • 1 TABLESPOON DRIED THYME
  • 1 TABLESPOON DRIED ROSEMARY
  • 3/4 TEASPOON SEA SALT

Instructions

  1. 1. THROW ALMONDS IN FOOD PROCESSOR. START PROCESSING AND KEEP GOING UNTIL THEY LOOK ALMOND MEAL. THIS IS THE MOST IMPORTANT STEP. BASICALLY, IT SHOULD LOOK ALMOST AS FINE AS FLOUR. YOU ARE CREATING FLOUR OUT OF ALMONDS!
  2. 2. THROW YOUR ALMOND MEAL IN A BIG MIXING BOWL.
  3. 3. ADD THE REST OF THE INGREDIENTS TO THE BOWL THAT CONTAINS THE ALMOND MEAL. STIR/COMBINE WITH A WOODEN SPOON OR EVEN YOUR HANDS. YOUR RECIPE SHOULD NOW RESEMBLE THE TEXTURE OF PIZZA DOUGH!
  4. 4. MAKE SMALL PIZZA CRUSTS OUT OF THE DOUGH. YOU WANT THEM QUITE THIN, ABOUT 1/4 INCH THICK. YOU CAN TRY TO USE A ROLLING PIN, BUT IN MY EXPERIENCE THE DOUGH IS A BIT TOO STICKY TO ROLL. I USUALLY MAKE 8 OR SO SINGLE-SERVING PIZZA CRUSTS USING MY DRY, CLEAN HANDS. IF YOUR HANDS GET TOO STICKY WASH YOUR HANDS AND DRY THEM AGAIN. IT'S EASIEST TO MAKE YOUR RAW PIZZA CRUSTS INTO CIRCLES, BUT IT'S ALSO FUN TO SHAPE THEM INTO TRIANGLES (MAKE A SQUARE OUT OF THE DOUGH AND THEN CUT INTO A TRIANGLE WITH A KNIFE SO YOU GET CLEAN EDGES), LIKE PIZZA SLICES. HOWEVER, ONLY BOTHER TRYING TO MAKE TRIANGLES IF YOU ARE GOING TO HAVE GUESTS OVER FOR DINNER.
  5. 5. PLACE YOUR RAW PIZZA CRUSTS ON PARCHMENT PAPER OR TEFLEX SHEETS INSIDE YOUR DEHYDRATOR. DEHYDRATE ON HIGH FOR 1 1/2 HOURS, THEN REDUCE HEAT TO 105 DEGREES AND DEHYDRATE FOR ANOTHER 7-10 HOURS OR SO. HALFWAY THROUGH DEHYDRATING YOUR RAW PIE CRUSTS YOU SHOULD REMOVE THE PARCHMENT/TEFLEX AND FLIP THE PIE CRUSTS OVER SO THAT THE AIR CAN CIRCULATE BETTER. DEHYDRATE THEM UNTIL COMPLETELY DRY.
  6. 6. ONCE YOUR RAW PIZZA CRUSTS ARE DONE STORE THEM IN A BIG ZIPLOC BAG AND PLACE IN THE FREEZER. THAT WAY YOU HAVE RAW PIZZA CRUSTS READY TO BE THAWED AND USED WHENEVER.

Notes

SAUTEED VEGGIES: I USED A MXTURE OF SPINACH, MUSHROOMS, ONIONS, TOMATO ,BEBELBEBELL PERPPER AND BLACK BEANS AND BELL PEPPER

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Vegan cashew pesto sauce
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Ingredients
  1. 150g (c.5¼ oz) raw cashews(soaked for at least four hours, or boiled for 15 minutes, then drained)
  2. 10 tbsp hot water (approximately)
  3. 120g (c.4¼ oz) fresh basil (leaves and stems)
  4. 50g (c.1¾ oz) nutritional yeast flakes
  5. 6 cloves roasted garlic
  6. 2 tbsp olive oil
  7. 2 tbsp lemon juice
  8. Dash salt (optional)
  9. 2 tbsp sunflower seeds to add a bit of texture (optional)
Instructions
  1. Place the cashews into a blender or food processor, and blitz until you have a fine meal.
  2. Add the water, a little at a time, and continue to process until the cashews form a thick cream.
  3. Add the rest of the ingredients, and blitz again for 30-60 seconds, until you have a coarse paste.
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