Raw Sausage and Pepper Pizza
By: Barbara
Published: Thursday, February 25, 2010 - 3:01pm

Ingredients




Crust:
Ingredients: 
1 cup Kamut or buckwheat, , soaked and sprouted
1/4 cup sun-dried tomatoes, soaked (originally called for ¾ cup)
1 avocado
1/4 cup zucchini, chopped (my addition)
1 onion, minced
1 teaspoon sea salt
1 cup ground flax seed
Marinara Ingredients:
1 cup buckwheat, , soaked and sprouted
1/4 cup sun-dried tomatoes, soaked (originally called for ¾ cup)
1 avocado
1/4 cup zucchini, chopped (my addition)
1 onion, minced
1 teaspoon sea salt
1 cup ground flax seed
Macadamia Mozzarella Cheese:
1 cup macadamia nuts (soaked for 2 hours)
1/4 cup pine nuts
1/4 cup of water, as needed to blend
1 tablespoon light miso
1/2 teaspoon lemon zest
1 1/2 tablespoons red onion, chopped
1/2 small clove garlic, crushed
1 tablespoon nutritional yeast (optional - I prefer not to use it, but it sure does make things cheesier)
1 teaspoon of salt, to taste
3 fresh basil leaves, chopped
3 tablespoons fresh parsley, chopped
Dash of ume plum vinegar (optional - but it does add a nice salty quality)
Raw Sausage:
2 medjool dates, pitted and chopped
1/2 teaspoon fennel seed
1 cup walnuts
pinch of cayenne
Dash of crushed red pepper
1/4 teaspoon each, salt, pepper, oregano, basil
Toppings:
thin slivers of: red and yellow bell peppers, zucchini, 
Parmesan Cheese:
1 cup almonds, soaked
2 teaspoons tahini
1 tablespoon nutritional yeast (optional)
1/2 tablespoon lemon juice
1/2 teaspoon Nama Shoyu

Preparation

1 Process the sprouted kamut or buckwheat, tomatoes, avocado, zucchini, onion, and sea salt until smooth. 2 Remove to a bowl and add the ground flax seed and mix. 3 Here is the batter. IMPORTANT: The "offset spatula" is my best friend for spreading dough. Dip it in water and it makes the job a whole lot easier. (HAHAHA...it also makes a great mirror - see my reflection in the spatula!!) 4 Split the dough and spread onto two non-stick dehydrator sheets until about 1/8-1/4 inch thick. 5 Dehydrate for 3 hours at 110 degrees. Flip the crust, score the slices (not all the way through) and adjust dehydrator to  95 degrees. Dehydrate another 8-10 hours. 6 Problem: I created a raised edge (to look like real pizza) on the original side of the pizza crust,(see pic above) but when you flip it over to dehydrate, the raised rim edge gets squished. You may have to shape the rim on the second half when dehydrating, BEFORE scoring. Have to experiment with that. Anyone have any solutions for this? It still looked pretty good, just not as pronounced an edge as I wanted it to be. 7 Go to www.rawfullytempting.com for step by step directions..

About


This is a lot of work..but its AWESOME and you have extra pizza crust leftover..FREEZE it and the next time you want pizza...it's much easier!!!
IT IS DELICIOUS!