Fully RAW No Bake Vegan Pizza – Low fat, Low sodium, gluten free.
*Jan’s Raw Kitchen Kreations*
RAW No Bake Vegan Pizza
2 Cups chopped cauliflower
1 cup soaked( overnight) Chia seeds
2 Cups Almond nuts soaked overnight - Truly raw (not standard pasteurized) and organic.
½ teaspoon unparched organic turmeric
½ teaspoon (or to taste) unparched organic cayenne pepper
1 cup freshly chopped mushrooms of choice – *Shitake, Portobello, Crimini are good and can be marinated if preferred. This version keeps them fresh.
½ cup soaked Sundried tomatoes
½ cup fresh grape tomatoes
4 soaked dates
1 medium zucchini
1 large tomato – chopped
1 cup fresh baby spinach leaves.
1 teaspoon Apple Cider Vinegar
Make ‘almond meal’ – (use Macadamia or Brazil nut if preferred)
Drain and allow to dry, the pre soaked almonds.
When dry, place in a high speed blender (Vitamix or Blendtec) and blend until powdered. Measure out ½ cup and keep the remainder for cheese step.
Make cauliflower ‘flour’
Place chopped cauliflower in a food processor and process until in a flour-like consistency.
if desired, add salt to preference, add almond meal, turmeric and cayenne, and hydrated chia seeds, mix well in a separate bowl then blend together on a blender on pulse setting, until cohesion is achieved.
Roll out on parchment paper in a circle of very thin thicknesses as desired, refrigerate for 2 hours.
Combine Sundried tomatoes with dates, cherry tomatoes and apple cider vinegar in blender to a paste consistency.
Combine turmeric with ½ chopped zucchini and almond meal in blender until smooth. Slice other half of zucchini thinly for topping
After the crust has been refrigerated for 2 hrs. remove, top with paste, refrigerate for 45 minutes, remove, top with cheese, refrigerate for another 45 minutes, then top with mushrooms, tomatoes, baby spinach leaves and thin slices of zucchini.
Let sit at room temperature for 30 minutes, slice and enjoy! Small slices are best.
*If a warmer temperature is preferred, and you want to maintain ‘raw’, place in the dehydrator for 8hrs at 115F. after applying the cheese, then top with fresh ingredients and serve!*
~Jan P. López