Raw Greek Salad Pizza
This pizza is a great introduction to a raw plant-based diet; it is packed with flavours, textures and nutrition. The perfect healthy alternative to a Friday night takeaway
Serves 4
Ingredients
For the ‘feta’:
- 70g (2.4oz) almonds, soaked overnight and peeled
- 2 tbsp lemon juice
- 1 clove garlic
- 1 tbsp thyme
- 1 tbsp oregano
- 1 ½ tbsp olive oil
- 1 tsp sea salt
For the base:
- 200g (7oz) ground almonds
- 150g (5.2oz) ground flaxseeds
- 1 tbsp oregano
- 50ml (3 tbsp + 1 tsp) water
- 1 tbsp olive oil
For the sauce:
- 30g (1.6fl oz) sundried tomatoes
- 2 tomatoes, chopped
- 1 clove garlic, puréed
- 2 dates, chopped
- 1 tsp oregano (we use fresh)
Toppings:
- ½ red onion, sliced
- 90g (3.1oz) sundried olives
- 10 cherry tomatoes, quartered
- ¼ cucumber, de-seeded and sliced
For the tzatziki:
- 75g (2.6 oz) cashews, soaked overnight
- 120ml (4 fl oz) water
- 1 tbsp lemon juice
- ¼ cucumber, grated
- 1 tbsp mint, chopped
You will also need:
- Cheesecloth
- Tofu press
Method
- To make the ‘feta’, place the almonds, lemon juice, garlic, thyme, oregano, olive oil and salt into a food processor and blend until smooth. Wrap the mix in cheesecloth tightly and press overnight in a tofu press in the fridge (alternatively you can press between two plates with a weight on the top).
- For the base, in a large bowl mix the ground almonds, ground flaxseed, oregano, water and olive oil together and knead until a smooth dough consistency. Roll into roughly a 5mm thick circle and leave to set in the fridge for 2-3 hours.
- To make the sauce, in a food processor blend the sundried tomatoes, tomatoes, garlic, dates and oregano until smooth.
- To make the tzatziki, blend the cashews, water, lemon juice and mint, then fold in the grated cucumber
- To assemble the pizza, spread the sauce onto the base and then crumble on the feta and arrange the toppings, then serve with the tzatziki.
Recipe by Vegan Life in-house chefs
