Raw Food Wednesday: BBQ Mushroom Pizza

Raw Food Wednesday 03/28

BBQ Mushroom Pizza

We haven't made a raw pizza in ages, but it turned out really well...

(This is another recipe-in-progress -- but here's a rough outline of what we tried.)

In the spice grinder we started out with a 3:1 ratio of flax seeds to sunflower seeds along with oregano, fennel seeds, sun-dried tomato (not the wet kind). That was added to the vita-mix along with minced red onion and a tiny bit of garlic. The wet ingredients -- nama shoyu, olive oil, lemon juice -- were added with enough water to turn it into a fairly thick paste.

The crust was rolled out with a (moist) rolling pin, transferred to a teflex sheet and dehydrated at 105°F for 1 hr, flipped, scored into individual slices before it got too dry, and dehydrated another 5 hours.

The cheese (soaked cashews, quinoa rejuvelac, shallot, miso, lemon juice) was pureed in the vita-mix and spread over the slices with an offset spatula and dehydrated for another hour.



Finally, the BBQ Mushrooms (King Trumpet mushroom stems sliced about 1/4" thick, marinated with nama shoyu, miso, raw agave, apple cider vinegar, lemon juice) were dehydrated for about an hour, then placed on top of the cheese and dehydrated for another hour.

Tags: raw food wednesday, raw food, raw, pizza, bbq, mushrooms, flax seed, sunflower seed, vegan, food, dinner, tofu666