Northwest Gourmet Raw Pizza

Pizza Crust (makes 3)

  2 cups flax seeds

  2 medium tomatoes

  1 red pepper

  1 green pepper

  ½ onion

  1 jalapeno pepper

  2 tablespoons Braggs Liquid Aminos

  2 tablespoons Savory Magic

  1 handful fresh basil

  ½ handful fresh oregano

Marinated Zucchini

3 medium-sized zucchinis, finely chopped

3 tablespoons olive oil

1 teaspoon Liquid Smoke

1 teaspoon onion powder

1 teaspoon garlic powder

Cheese

6 cups presoaked cashews

3 large cloves of garlic

1 tablespoon Celtic salt

Pesto Sauce

6 cups fresh basil leaves, packed

1½ cups olive oil

1 cup pine nuts

3/4 cup walnuts

1/3 cup black miso

9 cloves of garlic

1 large onion, sliced in thin rounds

3 red peppers, slivered

8-9 tomatoes, sliced (or chopped cherry tomatoes)

pine nuts

For Pizza Crust, grind the flax seeds in a coffee grinder, then process the rest of the ingredients through a Champion Juicer using the solid screen. Mix together until thoroughly blended.  Divide mixture into three parts and spread each part evenly on a solid dehydrator sheet.  Dehydrate at 105 degrees for 4-6 hours, turn crust over, and place on perforated sheets.  Continue dehydrating for 8 hours or until crispy. 

When crust is ready, marinate the zucchini by placing all the ingredients for the marinade in a bowl and set aside.

To make the cheese, process the cashews through a Champion Juicer using the solid screen and mix in the other ingredients.  Divide into three parts and spread evenly on each pizza crust.

To make the Pesto Sauce, in a food processor or blender, homogenize garlic and basil leaves. Grind nuts until finely chopped, then add to mixture. Stir in black miso.  Spoon 1/3 of the mixture onto each crust and spread evenly.

Next, put on a layer of onions and peppers, then add 1/3 of the marinated zuchinni for the next layer. Then layer the tomatoes and add 1/3 of the "chesse" mixture next and top with a sprinkling of pine nuts.

Dehydrate at 105 degrees for 3-4 hours.

Makes 3 pizzas

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