Sunday, September 4, 2011



Pizza Crust

2 1/2 cups of sprouted kamut

1 teaspoon sea salt

1/2 cup water

2 tablespoons olive oil

1 1/2 cups ground golden flax seeds (or flax meal)

1/2 teaspoon cayenne pepper

Place sprouted grain in a food processor with salt and cayenne and blend till it breaks down, scraping the sides of processor.

Add water and oil while processing. Mixture will become doughy.

Transfer to a mixing bowl and put in the flax seeds. Blend well until thoroughly mixed.

Pour a small amount of oil onto teflex dehydrator sheet and spread it to cover entire sheet. Press dough into a circular Pizza shape. (You can use an oiled rolling pin as well. You can curl up edges to look like a more traditional pizza.

Dry for 2 hours at 110 degrees, then flip onto a mesh screen for at least 2 hours more.

Crusts keep, refrigerated, up to 5 days.

Red Pepper Hummus

!/2 cup sesame seeds, ground into a powder

2 teaspoons chopped garlic

1 teaspoon sea salt

2 cups seeded and diced red bell pepper

1/3 cup tahini

1/4 cup lemon juice

1/2 teaspoon ground cumin

Process the sesame seeds, garlic and salt into small pieces; add remaining ingredients and process until smooth.

Keeps for two days in the fridge.

Horiatiki Salad

Yeilds 2 !/2 cups

2 Tablespoons Olive Oil

1 Tablespoon Lemon Juice

1 teaspoon whole dried oregano

1/2 teaspoon Himalayan or Celtic salt

1/8 teaspoon black pepper

1 /2 lb. tomatoes (approximately 2-3 romas) cut into 12 pieces each

1/2 cucumber, sliced, not seeded or peeled then slices cut into quarters

1/4 red pepper quartered and cut into 1/2 inch pieces

1/4 red onion sliced thinly into half moons

1/8 cup sun-dried olives, chopped

Put the the olive oil, lemon juice, oregano, salt and pepper in a large salad bowl. Add remaining ingredients and toss to evenly distribute.

Extra Garnish

Arugula Leaves or Spinach

‘Raw’mesan Cheese (recipe follows)

‘Raw'Mesan Cheese

1/2 cup of macadamia nuts, soaked for 2 hours

1/4 cup pine nuts, soaked for 2 hours

2 teaspoons lemon juice

2 teaspoons nutritional yeast

1/2 teaspoon sea salt

2 tablespoons water

Combine the nuts, lemon juice, nutritional yeast and salt in food processor, scraping down the sides until well mixed. Add water while processing to make it fluffy.

Spread the cheese mixture onto a teflex sheet and dry at 110 degrees for 6 to 8 hours. Do not over process or it will become sticky. Crumble and store up to 1 week in an airtight container.

ASSEMBLY: Spread Hummus in a thick layer over Kamut Crust. Spread some arugula leaves evenly over hummus. Scatter Horiatiki evenly over both. If using, sprinkle with ‘Raw’mesan cheese. EAT!

Note : This pizza sprouted from a combination of recipes from several different RawWoman classes; the crust and raw parmesan from our 'Breads and Pizza' Class, the ' Greek Horiatiki Salad' from our 'Super Salads' Class and the 'Red Pepper Hummus' from our 'Lunch in the Raw' Class. In a reverenced 'toot' of our own horn : this is truly delicious and since it also eliminates the more typical, nut cheese pizza topping it contains significantly less fat than a more traditional raw vegetable pizza. Eliminate the 'RawMesan' Cheese and you reduce the fat again!

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