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RAW MUSHROOM PIZZA

RAW MUSHROOM PIZZA. Make up a completely delicious pizza that also happens to be very healthy. This pizza is suitable for a raw, Banting and gluten free diet. It might seem a bit complicated at first but each component can be used on its own as a sauce, pesto or cheese spread. You can also make the crust in one sitting and do the toppings when you’re ready. You’ll need a dehydrator and extra time for soaking, marinating and sprouting. Sprouting seeds becomes part of daily life when you’re on a raw food diet. Once you set up a sprouting routine you can time your seeds so that you always have a new supply on the go. 
This recipe has been adapted from www.rawmazing.com

RAW MUSHROOM PIZZA
Serves 6 to 8 people

FIRST THE CRUST
1 cup sprouted buckwheat
¼ cup olive oil
½ cup walnuts, soaked for 6 hours and drained
3 carrots, diced finely
1 tsp Italian spices

  1. Sprout your buckwheat by soaking one cup overnight in water. Then drain the water and rinse the seeds. Keep them moist and rinse them about 3 times a day. Soon little tails will sprout, when they’re as long as the length of the seed, they’re ready to use. This should take about 2 days.
  2. Process the buckwheat and olive oil until you have a mash. 
  3. Add the walnuts and keeping pulsing until they’re well blended.
  4. Add the carrots, and Italian spices, and mix well.
  5. Mould into squares or circles depending on how you want your pizza to look. Dehydrate at 140 for 45 minutes. Then turn the dehydrator down to 115 and dehydrate until the tops are dry. Check them and carry on dehydrating until they’re soft, not too brittle.

THEN THE MUSHROOMS
1 cup sliced mushrooms
1 cup thinly sliced onions
¼ cup olive oil
¼ cup Braggs Liquid Amino’s
2 tbsp maple syrup

  1. Toss together mushrooms and onions. Place in glass container.
  2. Whisk together, olive oil, Braggs Aminos and maple syrup.
  3. Pour this over the mushroom and onion mix. Roll the jar around so they’re well covered.  Put the jar in the fridge for at least 4 hours to marinate.
  4. Take them out the fridge, drain and dehydrate for about 4 hours.

MARINARA SAUCE
1 clove garlic
1 cup sun-dried tomatoes
¼ olive oil
¼ cup of freshly squeezed lemon juice 
¼ cup raisins, soaked
½ cup soaking water from raisons
1 teaspoon Italian spices
Blend all the ingredients together starting with the garlic.

SPINACH WALNUT PESTO
2 cloves garlic
3 cups spinach
1/3 cup olive oil
1/2 cup walnuts, soaked, well drained
¼ cup of freshly squeezed lemon juice 
Blend all the ingredients together into a sauce.

CASHEW CHEESE
¾ cup of cashews, soaked overnight and drained
1 tsp lemon juice
Pinch of Himalayan salt and pepper
Blend everything together until you get a cottage cheese consistency. You may need to add a little water.

PUTTING IT ALL TOGETHER
Place crust on plate. Spread a layer of the marinara sauce, then a layer of the spinach walnut pesto, some of the cashew cheese, the mushroom onion mixture and then top with more cheese and onions.

Tip: Consult a great nutritionist in Cape Town for more tasty, healthy recipe ideas to suit your specific needs.

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