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    Two Raw Pizzas (or salads for those without dehydrators)

    Wednesday 28th April 2010- A date to remember! My born and bred heavy meat eating boyfriend had his first ever - not just vegetarian, not even vegan, but a Raw Vegan Day of his life!

    He made it quite clear early on in the relationship that he is not prepared to live a day without meat, so as disappointing as the statement was to me (being totally happy to live off my favourite tomato + cucumber + avocado salad), I found myself cooking meat especially for him every night of the week.

    Ofcause there hasn’t been a time he didn’t look forward to trying all the new raw recipes I’ve been coming up with and he already religiously drinks his green smoothies each day and has his salads with dinner, but I am sure he is not the only one out there that struggles to overcome the mentality of dead animal consumption.

    So for some time now, I’ve been thinking up a pitch, considering every aspect of an upcoming debate and a strong negotiation point to propose a ‘one day a week’ Raw Regime for Elliot. Going in for the win, I even got stage fright speaking and I can’t even remember at what point he agreed, but I’m sure I still carried on talking, unable to believe my own ears that it took no convincing, no debating and no persuading what so ever. I guess there was a bit of influencing, but that has been 2,5 years in the making.

    With the toughest challenge now over, the next challenge was not necessary to make something tasty (I knew I was capable), but something of a ‘Real Man’ type that does not scream out ‘Happy Hippy’ on his plate. And so the answer was simple:

    Having a great recipe for the pizza base and sauce already (see previous post), the 2 pizzas I decided to create were:
    1. Mushroom and Basil Pesto
    2. Broccoli and Tangy Tahini

    I found its best for the toppings of both of these pizzas to be left marinating overnight, so prepare the night before you are planning on eating them, or early in the morning so the marination is complete by the time you get home from work:

    1.Prep the night before
    2.Food processor for basil pesto
    3.Blender for Cashew Cream- optional
    4.Dehydrator- if not available, then the below recipes are just as amazing as salads


    1 broccoli head chopped small without stems
    3 x Tbsp Lemon juice
    3 x Tbsp Olive Oil
    2 x Tbsp Tamari soy sauce

    1. Mix all ingredients in large bowl and massage with your hands until the broccoli becomes softer, then cover and leave to stand out of the fridge overnight.

    2. The juices may have settled on the bottom of bowl by the morning, so mix all ingredients again and leave to marinate until lunch/dinner out of the fridge.

    3. Arrange the broccoli onto the pizza base (from previous post) and dehydrate for 2 hours at 41 degrees C. You may find it useful to pour the Tangy Tahini sauce and cut into pizza slices half way through the dehydration process, so that you can serve straight out of the dehydrator while pizza is still warm.

    Tangy Tahini sauce:
    1/4 x Cup Tahini
    3 x Tbsp lemon juice
    1 x Tbsp Agave Nectar
    3 x Tbsp Raw Apple Cider vinegar
    2 x Tbsp tamari
    1 x garlic clove or ½ tsp garlic powder
    1/2 x tsp mild chilli powder
    1/2 x tsp ginger root powder

    1. Mix all ingredients in a small bowl
    2. Pour over dehydrated broccoli pizza. I used an icing syringe for even spread and ease.


    7 x medium portabella mushrooms
    ½ x Red pepper
    7 x fresh basil leaves chopped
    2 x garlic cloves
    3 x Tbsp Olive Oil
    ½ x lemon juiced
    3 x Tbsp Raw Apple cider vinegar
    Pinch salt

    -Follow the same preparation process as Broccoli pizza

    [Mushrooms freshly chopped, ready for marination process]

    1 x Cup pine nuts
    2 x Cups fresh basil
    2 x garlic cloves
    1 x lemon juiced
    3 x Tbsp Olive Oil
    1 x tsp salt

    -Chop up basil in the food processor, then add nuts and then the rest of ingredients. The consistency will not be runny, so spoon small amounts over the pizza in blobs.

    CASHEW CREAM (Optional)
    ½ x Cup cashews
    ½ x Cup water

    1. Blend until smooth in a blender. If the ingredients do not cover the blades and you struggle to blend well, just double the ingredients and use left over Cashew Cream in another recipe later (will last in fridge for 7 days)
    2. Splatter over pizza

    It was so so good.

    The Ideal Raw Pizza Base and Sauce

    My parents were recently on the news in Canada talking about how Raw Food can be fun!! I was so busy nodding my head in approval and filling with pride, that it was my friend Anna who pointed out they've misspelt our surname :)

    Watching this video inspired me to create the best ever raw pizza! With many trials and errors however, I decided (and succeeded) to get my hands on the original pizza base and tomato sauce recipe by Raw Chef Pedja used in the actual video. And since it had my parents' seal of approval, I went ahead to create this in confidence.

    Essentials you'll need:
    1. Dehydrator
    2. Food prossesor
    3. Blender
    4. Spice/Coffee grinder (unless your flax seeds are ready milled)

    PIZZA GARDINIERA (makes 2 pizzas)
    By Raw Chef Pedja

    5 x medium carrots
    2 x Cups whole oats
    1.5 x Cups flax seeds
    2/3 x Cups water

    2 x Medium Tomatoes
    1 x Cup Sun-dried Tomatoes (soaked for 1 hr in warm water and keep that water incase you need to add for a runnier sauce)
    1/8 x Red Onion
    1 x Garlic Clove
    1 x Sprig of Fresh Oregano
    1/8 x Cup Raw Apple Cider Vinegar
    2 x Medjool Dates

    6 - 8 collard leaves (in London I found these in my local supermarket under the name of 'British Spring Greens', very original)
    Selection of seasonal local veggies and sprouts (In my next post I will create 2 variaties of pizzas- Mushroom and Pesto plus Broccoli and Tangy Tahini)

    "It is a good idea to prepare the 'dough' the night before so it dehydrates over night or set the dehydrator in the morning to be ready in time after work"

    1. Begin by making oat flour, running your oats through a food processor.

    2. Mince carrots finely in a food processor or grate by hand.

    3. In a spice/coffee grinder, pulverize your flax seeds (I bought mine ready milled) and combine all the ingredients together until your pizza dough is formed.

    4. Let it sit for at least 30mins-1hr before forming into pizza crusts.

    5. Once the dough has rested, proceed by shaping it onto teflex sheets of you dehydrator, into the classic round pizza crust look. This batch will give you approximately two 10" crusts, but feel free to divide the dough into as many crusts as you prefer.

    [Note how my crust goes pretty much to the edges of the dehydrator trays- this is exactly half of the dough and I wanted the base quite thin. If you prefer it chunkier, keep in mind the dehydrating process will be longer]

    6. Dehydrate at 41C for 1-2 hrs, peel off the teflex sheets and continue dehydrating for another 8-10 hours (overnight).

    To make the tomato sauce, simply combine all the ingredients in a high speed blender and blend until smooth!

    [You can see how the pizza base shrunk after dehydration. The vital part was to turn it over after 2 hours as per instructions, otherwise it could stick to the teflex sheet and crack during the process]

    Pizza assembly is simple and encourages customization! De-stem your collards and cover the entire base of your pizza crusts. Top the collards off with your tomato sauce and your personalized selection of local, seasonal veggies and sprouts. Cut into slices and enjoy!

    It really was good! But especially with the amazing toppings I made- coming up in the next post..