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Issue 33 Print 72dpi

Raw Vegan Pizza with Vegetables and Sweet Pepper Sauce

Switch your traditional pizza dough for this raw alternative topped with vegan Parmigiano, vegetables and sweet pepper sauce

 

raw vegan pizza parmagio vegetables and sweet pepper sauce

 

Ingredients

Crust

  • 100g (3½ oz) walnuts, soaked overnight
  • 140g (5 oz) sunflower seeds, soaked overnight
  • 180g (6½ oz) flax seeds, ground coarsely
  • 1 tsp Italian seasoning
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • Sweet Pepper Sauce
  • 1 red pepper
  • 1 white onion
  • 2 garlic cloves
  • 1 tsp vegetable bouillon powder
  • 5 drops stevia
  • Fresh or dried herbs: basil, oregano
  • No-cheese Parmigiano
  • 280g (10 oz) macadamia nuts
  • 4 tbsp nutritional yeast
  • 125ml (½ cup) lemon juice
  • 250ml (1 cup) water
  • ¼ tsp garlic powder

Topping

  • Black olives
  • Mushrooms
  • Red and yellow peppers
  • Red onion
  • Garlic and olive oil to marinate

 

Method

  1. Prepare the parmigiano the night before. Soak the nuts in water for half an hour to soften. Drain well and process the nuts in a blender. Add the rest of the ingredients and process until smooth and creamy. Don’t over-blend or you will end up with nut butter. Spread thinly on two sheets of parchment paper and dry overnight in a dehydrator until the cheese is fully dry
  2. To make the sauce, process the ingredients together.
  3. To make the crust, process ingredients through a masticating juicer using the blank attachment, or alternatively process in food processor.
  4. Alternate nuts, seeds and herbs to combine thoroughly.
  5. Place between two sheets of parchment paper and roll out thinly.
  6. Remove top sheet and place in dehydrator for 3 hours. Then turn over the crusts. Continue dehydrating for 3 more hours until dry.
  7. Once done, spread the sweet pepper sauce over the base and layer with the toppings and parmigiano.

 

Recipe and image from Raw by Bernadette Bohan, published by Gill & Macmillan available to purchase on Amazon. changesimply.com

 

 

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