Sausage And Pepper Pizza

I love this pizza with modifications to the cheese and sauce. Last time I made it, I also crushed the fennel seed some to bring out the sausage flavor in the recipe. It's funny that I never cared much for sausage and pepper pizza in the cooked state, but this is really good. I completely overdosed on it in December but I'm ready for more. The other day when I had a pizza craving, I thought about this raw pizza!

wow, this sounds really good. I like that there are no cashews since many people are sensitive to them.

Sorry about that, I'm new to the site.

Nobody else has asked this, so I must be missing something. What temperature am I supposed to dehydrate the crust at for the first 3 hours? I see to turn it to 95 after that, but after reading it three times I still can't figure it out. Granted, it's very early for me and I went to bed late. :>)

Thanks.

Oh! This is SOOOOOO good! I made the crust (not quite done but I couldn't wait) and the sausage, and made a different cheese recipe. The sausage is really good! I think it will be even better when the crust is fully dehydrated. I didn't even put sauce on it, I just threw some "cheese" and sausage with some julienned red peppers. So good!!! Did I say this is SO GOOD???

Thanks poemom!

I have the crust in the dehydrator right now. I had to improvise a bit as I didn't have much onion on hand. So I added a few chunks of zucchini and some dried onion. It smells great and seems to have good texture so far. I'm going to make up the sausage in a minute and then I think I'll try another cheese recipe I have been wanting to try. I might even have time to make the pepperoni today too! I'm on a roll!

poemomm you are one of the most creative raw foodists! All of your recipes look and sound so great. I saved so many of them in my 'recipe box' that I might need to draw up a list of contents! Thank You For Sharing! :) :) :) :) :)

How long does this take to cook including prep time?

I made this for the first time today and it was great! It taste like sausage pizza!

Don't know why the text above got the lines through it. PS -- I thought the mix of sweet and pungent in the sausage was jsut perfect -- i followed the spice suggestions in the recipe to the letter and was very happy with the results.

This was the first raw pizza I ever made, after looking over tons of recipes. I may never try the others - this came out fabulous and way exceeded my expectations! (Even despite my screwing up the recipe and adding the soaked almonds to the crust by mistake.Kind of a dry crust, but it tastes just fine.) I had a slice this morning and actually felt guilty for a moment -- it tasted just like one of my old SAD craves, a slice of cold sausage pizza for breakfast. How cool is that! Trying this recipe -- by far the most complex I"ve attempted -- realy encourages me to branch out and keep experimenting. Thanks, genius Poemomm, for inventing and sharing this. I'll be trying your other recipes, for sure.

wow--I just made stuffed mushrooms with the sausage---SO GOOD!

OMG...this pizza is absolutely AMAZING! A definite hit in my house! THANKS!

tambra, you are correct, it does not say the temp for the first 3 hours. probably 115 or so, i would guess, but it's not my recipe.

poemomm, tonight i may make this. the rust is dehydrating now, although it's a little different, kind of a cross between this recipe and the onion bread. am going to make some approximation of sausage, tomato sauce and cream cheese, maybe crush up some greens & eat it for dinner.

YUM YUM YUM!

DivineMissEm, you can purchase buckwheat online from sproutpeople.com. Also, I have made this pizza using Even Better Onion Bread with still fabulous results.

wow, this sounds really good. I like that there are no cashews since many people are sensitive to them.

Sorry about that, I'm new to the site.

Nobody else has asked this, so I must be missing something. What temperature am I supposed to dehydrate the crust at for the first 3 hours? I see to turn it to 95 after that, but after reading it three times I still can't figure it out. Granted, it's very early for me and I went to bed late. :>)

Thanks.

I'm very new to the raw food lifestyle. Lately, I've been having the strongest cravings for pizza and decided to use the recipe from Alissa Cohen's book. After I had already assembled my pizza using Alissa's recipe, I came across your recipe, which sounds absolutely delicious. Wish I had come across it sooner. The pizza (from A. Cohen's boodk) was good, not quite what I was expecting though. I guess I just have to retrain my tastebuds. Anyway, I decided to use your sausage recipe and add it to my pizza. I didn't have everything your sausage recipe calls for so I had to make a few modifications, but it still came out soooo delicious, the sausage that is. I used pecans instead of walnuts and regular dates instead of Medjool dates. I also ran out of crushed red pepper so I just added an extra dash of cayenne. I then topped the pizza with fresh basil. Next time I'll use your entire pizza recipe. I love the simplicity of it and it sounds like the flavor will be absolutely divine. I think next time I may add a dash of sage to my sausage too. Thanks for sharing!!!

I made the sausage tonight, and it didn't stick together very well. I'll try Pam's idea for soaking the walnuts next time. I left out the ground red pepper, and I added a little bit of garlic. I may also try dehydrating it a little?

Buckwheat groats are the kind to sprout; they are out of the shell, & it is said that they only have traces of fagopyrin. When you are growing buckwheat greens/lettuce, you use the buckwheat that is still in the shell. This sausage could be what makes or breaks my son being able to eat more raw & stop asking for meat all the time; I'll let you know! Thanks for the recipe.

Ohh man this was incredible! thank you so much, I could eat this everyday!

holy jeebus I want this so badly! I haven´t been able to find buckwheat yet so this recipe shall sit in my recipe box tantalizing me periodically until I am finally able to make it!

I made this pizza for my niece and myself, and it was really, really good! It really tastes like sausage pizza. Thank you for the recipe. Keep posting!

I too used too much sweet in the sausage. I did not make the pizza, but we are having the sausage with spaghetti.

I love this pizza with modifications to the cheese and sauce. Last time I made it, I also crushed the fennel seed some to bring out the sausage flavor in the recipe. It's funny that I never cared much for sausage and pepper pizza in the cooked state, but this is really good. I completely overdosed on it in December but I'm ready for more. The other day when I had a pizza craving, I thought about this raw pizza!

Wow, this is without a doubt the best raw pizza we have made! I was actually hesitant to make this since all of the other raw pizzas we've tried have kind of flopped,but this is excellent. I just added a bit of extra Sea Salt since my family likes salt.:) Thanks for posting!