Saturday, October 6, 2007


From "Living on Live Food" by Alissa Cohen

Trust me: any cravings you have for pizza will be taken care of with this recipe! Crust, cheese, sauce and toppings...just like the real thing, only better!

Easiest Crust:

2 cups ground flax seeds (not soaked)
1/2 cup onion
2 celery stalks
1 carrot
1 large tomato
2 large cloves garlic
1 teaspoon sea salt
1/2 cup water

Creamy Cheddar Cheese:

1/2 cup pine nuts
1/2 cup macadamia nuts
1/2 cup sunflower seeds
1 1/2 cups red bell pepper
1/2 peeled lemon
2 cloves garlic
1 Tablespoon Bragg liquid aminos

Marinara Sauce:

2 1/2 cups tomatoes
12 sun dried tomatoes, soaked
3 dates, pitted and soaked
1/4 cup olive oil
4 cloves garlic
2 Tablespoons parsley (optional)
1/8 teaspoon cayenne
1 teaspoon sea salt

Any assorted vegetables of your choice. I like to use avocado, mushrooms, spinach, onions, etc…

For Crust:
1. Combine all ingredients for whichever crust recipe you are using in a food processor until well blended and smooth.
2. Remove from processor and place on a Teflex sheet on top of a mesh dehydrator screen.
3. Smooth crust into 1/4 inch thick large circle.
4. Make the edge of the circle a bit thicker, like a pizza crust would be.
5. Dehydrate crust for 2 hours at 105 degrees, then flip off of Teflex sheet and onto mesh dehydrator screen and dehydrate for another couple of hours until firm but not hard or crispy.

For Cheese:
1. In a food processor, blend the cheese ingredients until smooth and creamy.

For Sauce:
1. In a food processor, blend the tomato sauce ingredients until smooth.

To Assemble:
1. Remove crust from the dehydrator and flip the crust back to its original side before topping so you have the thick outer crust that you molded facing upward.
2. Spread cheese sauce over the pizza crust. (Leave a 1/4 inch of space near the edges of the crust.)
3. Pour marinara sauce over the cheese on the crust.
4. Top with your favorite toppings.
5. Place pizza back into the dehydrator and dehydrate at 105 degrees for 6-10 hours depending on desired texture.

Notes: I usually put the cheese sauce underneath the tomato sauce because it looks prettier and is easier to spread. You can use any cheese sauce you prefer... You can also use a small amount of cheese and sauce to make the pizza extra thin if you don't like it too thick. Experiment with the toppings and dehydrating times to suit your taste.

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