Ingredients

Crust

3/4 cup golden flax seeds (ground fine)

2 cups almonds (ground fine)

2 cups sunflower seeds (ground fine)

2 tbs. olive oil

2 tsp. dried basil

2 cloves fresh garlic (chopped)

1 1/2 tsp. salt

3-4 tbs. honey

1/2 cup water or as needed

Tomato Sauce

8 roma tomatoes (chopped)

1 cup sun dried tomatoes (soaked for 2 hrs., save soaked water)

3 tsp. dried basil

1 tsp. dried oregano

1/2 tsp. thyme

2 cloves garlic (chopped)

2 tbs. olive oil

3 dates (pitted)

1 tbs. lemon juice

Salt to taste

How to: Put everything in a blender, add the tomato soak water and blend till thick. Set aside.

Ricotta cheeze

1 cup almonds (soaked for 8 hrs.)

1/2 cup truly raw cashews

1 cup pure water

1 tbs. lemon juice

1 tsp. Celtic sea salt

2 cloves garlic

How to: Blend everything up till smooth and thick. Add more salt if needed. Put mixture in a glass bowl and cover with a clean cloth. Let stand for 6 hrs. at room temperture.

Toppings

Chopped sun dried olives, fresh herbs, zuhchkinni slices, chopped tomatoes, slices avocados, pesto, chopped pineapple, slivered red onions, edible flowers, etc...

Assembly: If possible serve the pizzas in pizza boxes. Take one pizza, put it into the box, spread the tomato sauce on the pizza crust. Add dallops of cheeze all around and then throw some toppings on top. Garnish with edible flowers and close the lid of the box. Decorate the box if you like! Enjoy warm with a light salad.

Recipe Directions

first  

 

How to: Put the water, honey, salt, basil and olive oil in a food processor. Pulse everything till smooth. Set aside. In a large mixing bowl combine the flax, almonds, and sunflower seed powders. Pour the water mixture on top, using your hands form into a big mound. Add more water if necessary. Knead the dough to form a smooth round. Give it a taste to test for seasonings. If it needs more salt add some. Divide the mound into four equal sections. Form these into balls. Take the first ball and put it onto a teflex sheet. Shape it into a thin round. About 4 mm thick. Make the "lip" (crust) around the pizza a little thicker. Do the same thing for the other mounds. Place each tray of pizza into a dehydrator set to 105 F. for 10 hours. Then remove from teflex sheet and continue to dehydrate on the tray for 10 more hours. Leave pizzas in the dehydrator until ready to put the sauce and toppings on.

 

Print This Recipe (PDF)

Click the button below to download the printable PDF.

My Notes

You do not have any notes. Add some here. Notes are private and are only visible to you.

Add New Note

Similar Recipes

Top voted

All

Leave a Comment

The Rawtarian wants to hear from you! Let's get the conversation going! Leave a comment or review below.