Doesn’t this look beautiful? I think that’s one of the best things about vegan food – the vibrancy and colour of every dish, and the fresh and healthy feeling you get after eating it. I do have an admission to make, however; I’m not really a fan of raw food! Yes, I’ve made the lasagne by Fully Raw Kristina, and I’ve scoured My Rawsome Vegan Life for information, but my food preferences are limited to the dessert section and the snacks. The meals never quite interest me. I think I’m an 80:20 raw girl – mostly raw but I need some cooked stuff, too.
This base was soft and fulfilling. It was delicious, for raw food. I still felt myself being disappointed, due to my craving of fresh and spongy pizza dough and the emotional joy I get when eating a wonderful carbo blast. This dough can be made crispy if you leave in the dehydrator for hours longer. I chose to take it out and eat it ASAP, so we left it cooking at 40*C for only 2 hours. The flavour was there, and it kept its shape. But again, not 100% my thing.
To make this, I used pulp from a beetroot and carrot juice. My partner loves this juice combo, while I am not overly a fan. I like bananas and mango and pineapple!
These pizzas are very filling, because of all the fibre and protein, so I actually only managed half of mine. I topped with dehydrated chickpeas (cooked in indian spices and soy sauce) and a mix of walnut/onion/garlic. There is a lot of kale on there, too.
3 cups veg pulp
1 cup pumpkin seeds
1/3 cup chia seeds
1/4 cup nutritional yeast
2 TB tamari
1. In a coffee grinder, blend up the seeds.
2. In a large bowl, combine the ground up seeds and veg pulp.
3. Add in the yeast, tamari and season well.
4. Shape into TWO pizzas, pressing down the pizzas very firmly
with your hands or the back of a spoon.
5. Cook in a dehydrator or low oven at 40*C.
Try to cook for at least 8 hours, but you can cook until
it is the consistency you like.
As we are detoxing from tomatoes at the moment, I made the following sauce:
2 cups steamed cauliflower
2 tsp curry powder
1/2 tsp chilli powder
1/4 cup coconut mylk
1. Blend together and serve over the pizza.