I love pizza. What kind of life would it be without it?
For some reason when I was making this pizza yesterday, I had that song L’Amore in my head. You know, “When the moon hits you eyes like a big pizza pie, that’s l’amore.” I don’t even know if that’s the right words, but it works for me, because I feel that strongly about pizza!
I have tried many versions of pizza since first giving up wheat and dairy, and now becoming raw. This one is by far the tastiest.
The bases are delicious and could be used with more traditional pizza toppings. But this recipe, adapted from Nourish Magazine July 2013 nourishmag.com.au, is absolutely delicious! It’s also fun because you get to assemble your own pizza at the table.
This is raw food at it’s most gourmet. As I warned y’all yesterday it’s not fast food. Sprouting the buckwheat took 2 days. There’s lots of preparation and dehydrating, so start planning about 3 days ahead.
I shared this meal with my beautiful friend last night. We went to the movies and ate cauliflower popcorn. The movie we saw was Behind the Candelabra. It’s fabulous! A truly apt adjective for such a camp film. The beauty of film though is that the camp-ness doesn’t detract from the poignancy of the tale of a man desperately attached to the trappings of fame, money, and public image. Michael Douglas is sensational, he totally nails Liberace! The support cast is amazing, with Matt Damon as Liberace’s companion, and an almost unrecognisable Dan Ackroyd as his super-tight manager. Oh, and don’t miss Rob Lowe as a booze and pill fuelled plastic surgeon – he’s hilarious!
The pizza was perfect because I had it all prepared earlier in the day and so when we came back from the movies, we just sat down and assembled our meal – too easy!
I also made pumpkin pie for dessert. But more on that tomorrow…
Are you ready? Here’s the pizza recipe, go on, I dare you!
1 cup buckwheat sprouted
1/2 tbsp coconut oil
1/2 cup walnuts (soaked overnight and drained)
3 carrots (grated)
1 tsp dried oregano
(see video on how to sprout buckwheat – need 2 days to allow sprouting)
Put the ingredients in food processor and blend.
Divide mix into six and form circles on a tray lined with foil.
Dehydrate at 55 degrees C until bases are firm.
Marinated mushrooms and onions
1 cup mushrooms (sliced)
1 cup onions (sliced thin)
1/2 tbsp coconut nectar
Dash olive oil
1 tbsp Braggs
Mix ingredients and marinate for 4 hours. Dehydrate at 55 degrees C for 4 hours.
1 clove garlic
1 cup semi-dried tomatoes
Juice from 1/2 lemon
4 soft pitted dates
1 tsp chopped thyme
2 Roma tomatoes
Blend to a paste in food processor
3/4 cup cashews (soaked overnight)
1 tsp lemon juice
1 tbsp nutritional yeast
Salt and pepper
Place ingredients in food processor and blend until creamy. Add water if needed.
1 clove garlic
1 bunch of basil leaves
1/2 cup walnuts
Juice of 1/2 lemon
Blend in a food processor until forms a paste.
Place pizza crust on plate. Add layer of tomato sauce, then a layer of pesto, then the mushroom onion mixture, then top with cheese mixture. And voila!
Mmmm… That’s l’amore!