Inspired by a recipe by Joseph Custer of Vivid Foods
A new healthy twist on an favorite American classic! This completely raw pizza recipe won't load you down with fattening carbs like its conventional counterpart. This dish is so impressive and gourmet, you will astound your friends and family! Easy-to-prepare and mega-delicious, you only need a food processor to make this one at home.
» Crust «
Ingredients: 1 cup pecans, 1 cup walnuts, 4-6 dates, ½ cup fresh herbs (rosemary, thyme, oregano), ¼ cup olive oil, ½ tsp celtic sea salt
Directions: In food processor, lightly process nuts. Add dates and salt. Pulse until batter becomes sticky. Add olive oil and herbs and process until well mixed. Press onto a large plate into a 10-inch or larger diameter pizza shape.
» Toppings «
Prep: Slice 2 Portobello mushrooms into small pieces and marinate for 1-2 hours in a couple of tablespoons of Nama Shoyu or Tamari. Dice and chop the following: tomatoes, spinach and/or Arugula leaves, raw olives (optional), red or yellow pepper.
» Nut Cheese «
Prep: Soak macadamia and pine nuts for 6 hours. In a separate bowl soak diced sun-dried tomatoes for 2 hours.
Ingredients: 1 ½ cups raw macadamia nuts, ½ cup raw pine nuts, juice from 1 lemon, ¾ cup water, ½ tsp Celtic sea salt, ½ cup sun-dried tomatoes, 2 pressed garlic cloves, 2 chopped green onions
Directions: First place nuts, lemon juice, salt and water in processor and blend until smooth and fluffy. Then add the rest of the ingredients and stir.
» Pesto Sauce «
Ingredients: 1 cup fresh basil, ½ cup pine nuts, ¼ cup olive oil, 1 lemon juiced, 1-2 cloves garlic, ½ tsp pressed Celtic sea salt.
Directions: Blend well – add water as needed to make the consistency thinner for drizzling.
» Assembly «
Put a layer of cheese on top of the crust and top with mushrooms, tomatoes and other veggies. Drizzle pesto over the top. ENJOY!
