This is my second time creating a seed and nut-based raw pizza. I know that nuts and seeds have a high-fat content, but all things in moderation, right? Plus they were all either sprouted, organic, or raw which should count for something!
I went to my favorite farmer’s market and picked out the most delicious ingredients that were fresh from the ground and raced home to prepare lunch. There are endless options when it comes to pizza, but here’s the recipe I created yesterday.
2 cups almond milk
1/2 cup raw almonds
1/2 cup cashews
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/4 cup ground flax
1/3 cup plant-based cheese. I used the smoky cheeze alternative by Heidi Ho Veganics which represented both sauce and cheese. (I was going to make a sauce using some of my sun-dried tomatoes, but I chose to use them as a topping.)
5 garlic cloves
1/2 cup basil leaves
1/2 cup spinach
1/4 cup sliced onion
2 teaspoons of sun-dried tomatoes
6 rotations of black pepper grinder
Since I still don’t have a dehydrator, I stuck the crusts in my oven. I’m still debating over which dehydrator is best for me, so I sacrificed the raw quality of my crusts, and cooked them at 200 degrees for 19 minutes each. I checked on my crusts every 7 minutes, and at minute 14, I knew they’d only need 5 more minutes. I encourage you to check on your crusts periodically. Every oven is different.
I used my smaller Express Chop Ninja to dice each topping and after spreading on the cheeze, I decorated each pizza evenly. If you don’t have a food processor, you can always chop them yourself. We added 3 rotations of fresh black pepper to each pizza and lunch is served!
We had two guests over for lunch and started with a bottle of prosecco which seemed to pair nicely with the almonds. We finished with a zesty Sauvignon Blanc which brought out the cashews. We enjoyed every bit of our indulgence.
If you use my recipe, let me know what you think!