Thursday, November 17, 2011

Raw Pizza with Alpine Cheeze

2-1/2 cups raw buckwheat groats soaked for 6 hours and sprouted for 24 hours
1/4 cup organic tamari or nama shoyu
1/4 cup cold-pressed olive oil
2 tsp marjoram or basil

In a food processor fitted with an "S" blade, combine sprouted buckwheat, tamari, olive oil and spices. Process well until doughy texture is reached.  Place several scoops of dough onto a dehydrator tray covered with a paraflex sheet or parchment paper.  Shape dough into circles, approximately 8-10 inches in diatmeter, and 1/4 inch thick.  Dehydrate at 105 degrees for 6 hours.  Turn over and remove paraflex or parchment sheet and dehydrate for another 6-8 hours until desired consistency is reached.

Raw Alpine Cheeze:
1/2 cup water
1 cup cashews
1/3 cup raw tahini
1/4 cup fresh squeezed lemon juice
1/4 cup nutritional yeast flakes
1 Tbsp onion powder
2 tsp sea salt
1/4 tsp garlic powder

Blend until smooth and creamy.  Spread a generous layer over each of the pizza crusts.

diced green, red or yellow peppers
minced onion
chopped tomatoes
raw black olives
thinly sliced and halved zuccini
marinated leeks (my favorite!)
fresh basil leaves

Spread the toppings over the pizza crusts with cheeze.  Serve immediately!

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