It's Alive Pizza

This pizza is a favourite on our market stall. It is well worth the effort. This recipe alone turns many people onto raw food- they can't believe it's raw and alive!

The Excalibur dehydrator is ideal for making this recipe as the pizzas are easily accommodated in its large square trays, and the design of the dehydrator ensures even air circulation. However, you can make this recipe in an oven if it goes down to 45°C.

The base is a delicious alternative to grain-based bases; it is made with buckwheat and Brazil nuts. The crusts can be made in a batch and stored in the freezer for later. You will see in this recipe the term 'cheez'; this is a raw-foodist term for a cheese-like paste made with nuts. It can also be made with rejuvelac for a more fermented flavour.

This recipe serves 8. You will find that one piece is surprisingly filling.

Tools: Food processor, blender, Excalibur dehydrator or an oven capable of very low temperatures.

Crust:

1 cup of raw buckwheat groats (soaked for 6 hours)
1 cup of Brazil nuts (macadamia nuts or cashews or a combination work well too)
3 tablespoons of ground flaxseed
2 1/2 tablespoons of fresh herbs (try basil and parsley)
1 tablespoon of lemon juice
1 pinch of black pepper, Celtic sea salt, wheat free tamari

Place all crust ingredients into a food processor and blend until smooth. Lay out a 1/2 inch thin circle on a non-stick dehydrator sheet or pizza tray and dehydrate at 45°C for 12-15 hours, flipping once onto to a mesh dehydrator tray to ensure even drying.

Cheez:

1 cup sunflower seeds, soaked
1/2 cups pine nuts, unsoaked
1-2 tablespoons lemon juice
1/8 cup water
1/8 cup virgin olive oil
1/2 teaspoons salt
1/2 teaspoons white pepper
1/4 cup basil, minced

Process the seeds and nuts as fine as possible. Add the remainder of the ingredients. Process until light, smooth and almost fluffy. Adjust the liquid if not fluffy enough. Spread the cheez evenly onto the crust.

Tomato Sauce:

2 cups of tomatoes
1/4 cup of sundried tomatoes soaked until soft.
1/2 cup sundried tomato soak water
2 tablespoons of olive oil
1 tablespoon of basil
1 garlic clove
1 tablespoon of Italian parsley
1 teaspoon wheat free tamari
1/2 teaspoon oregano
1/2 teaspoon Thyme
1/2 teaspoon celtic sea salt
1/4 teaspoon black pepper

Blend all the ingredients in food processor until smooth; spread evenly on top of the cheese.

Topping:

3-4 mushrooms, 1/4 red capsicum, 1 handful fresh parsley and coriander, 1/4 onion , 1 tomato.

Finely chop the mushrooms and sprinkle them onto the pizza’s tomato sauce layer. Slice the tomato capsicum and onion very finely and layer on top of the mushrooms. To finish off, garnish with fresh parsley and coriander.

You may eat the pizza at this stage or put it back in the dehydrator (or oven at very low temp) for up to another 6 hours and serve warm. Absolutely delicious!

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