unexpected finds

We Found The Best Pizza In The World: It's In Bali, It's Raw And You Can Make It, Too

Yes, raw pizza is a thing. And, as Kale.Life editor Carly discovered, a surprisingly delicious thing at that.

 

Not planning a trip to Bali but want to try raw pizza? (Of course you do!) Here’s how to make a 100% raw pizza in the comfort of your own home.

Note: If you don’t have a dehydrator, you can use your oven on a low temperature for the same dehydration results.

RAW PIZZA

Ingredients

Crust:

  • 2 cups buckwheat; soaked
  • 1 cup almond flour
  • 1/2 cup zucchini
  • 1/4 cup flax seed
  • 1/8 cup scallions
  • 1 tbsp nutritional yeast
  • 1 tbsp coconut sugar
  • pinch of salt and pepper

Sauce:

  • 3 tomatoes; preferably roma
  • 1/2 cup basil; fresh
  • 2 garlic cloves
  • 1 scallion

Zucchini Cheese:

  • 2 cups shredded zucchini
  • 2 tbsp nutritional yeast
  • 1 tsp lemon
  • 1/4 tsp salt

Mushrooms:

  • 2 cups crimini mushrooms
  • 2 tbsp olive oil
  • 1 tbsp soy sauce
  • 1/4 cup scallions
  • 1 tbsp herbs; rosemary, basil, etc.

Directions

Crust:

  1. Soak the buckwheat groats for up to 6 hours, rinse and drain.
  2. Optional- Continue to rinse and drain until little tails sprout.
  3. Add all the crust ingredients to a food processor and process until smooth.
  4. On a dehydrator sheet, smooth out the pizza crust about 1/4 inch thick.
  5. Dehydrate at 165 degrees for 30 minutes, turn down heat to 115 degrees until the crust is crispy. Takes about 2-4 hours.

Sauce:

  1. Cut the tomatoes 1/4 inch thick.
  2. Add fresh herbs, garlic, and onion on top of tomatoes.
  3. Dehydrate with crust for about 1-2 hours.

Mushrooms:

  1. Mix all the mushroom ingredients together and lay out onto a dehydrator sheet.
  2. Dehydrate with tomatoes and crust for about 1 hour.

Zucchini Cheese:

  1. Shred zucchini and add to a small bowl.
  2. Add nutritional yeast, lemon juice and salt and mix together.
  3. Spread out evenly on a dehydrator sheet and dehydrate with all the other toppings for about 1 hour.

(Recipe courtesy of Amanda Nicole Smith.) 

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