Pizza vegana cruda con queso de Cajú y salsa de albahaca      
(For all ingredients, please use organic versions if available)
Pizza Base
½ cup ground flaxseeds
1 cup almond flour
1 medium zucchini
½ onion
1 teaspoon salt
4–6 teaspoons almond butter

Cashew Cheese
Fermented wheat water
Sea salt

Basil Sauce
½ cup basil (chopped)
Olive oil
Lemon rind
1 teaspoon garlic (ground)
½ teaspoon salt

Pizza Toppings
Red pepper
Tomatoes (mixture of plum and cherry)
Sun-dried tomatoes

Side Salad
Rocket lettuce (arugula)
Red pepper

Directions (to prepare almond flour):

  1. Soaked almonds overnight
  2. Once it’s soaked, blend it with a bit of water
  3. Place it in the, like muslin cloth and squeeze
  4. Almond milk ready to use
  5. And the leftovers you spread on a dehydrated sheet, it needs about 12–16 hours of drying time
  6. When it’s totally dry, you put it in the blender and blend it into the very fine flour
  7. Almond flour ready to use
Directions (to make pizza base):
  1. Place some zucchini in the blender
  2. Give it a little bit of water
  3. Add some chopped onions
  4. Blend it a little bit
  5. Add 4–6 tablespoons of almond butter
  6. Add 1 small teaspoon of salt
  7. After blended well place this in a bigger dish
  8. Add the ground flaxseeds
  9. Mix it a little bit
  10. Add the almond flour
  11. Mix until have exactly the same consistency as normal wheat dough
  12. Take a dehydrated tray
  13. Water your hands a little bit, to prevent the dough from sticking
  14. Take a little bit dough
  15. Roll the dough in your hands, and place it on a dehydrated sheet
  16. Place it with cling film, and just press it down a little bit
  17. Use a plastic container to help me to shape it up. And you just push the edge, onto this plastic container to give the edges of the pizza
  18. Place the pizza bases into the dehydrator for 12–16 hours
Directions (to make raw cheese):
  1. You need cashews, which have been soaked overnight
  2. Fermented wheat wheat water (you soak sprouted wheat grains for about 24 hours in a warm place, and then drain it)
  3. Mix this fermented water with cashews in a blender
  4. Add a little bit of sea salt
  5. Place this mixture into the cloth
  6. Put it on your, like colander or sieve and place it in the bowl so it just basically soaks all the water out
  7. Close it and leave it in a warm place for about 24 hours
  8. Once it’s finished, you’re going to have raw “cheese,” which tastes like ricotta cheese
  9. Chop a little handful of spinach and some rosemary
  10. Mix those chopped herbs into our “cheese” which will make it very flavorful
  11. Add a bit of freshly ground pepper
  12. Add just tiny bit of salt
  13. Mix it with a fork
  14. Cheese ready to use
Directions (to make basil sauce):
  1. Place the chopped basil into the vessel
  2. Add some olive oil and ground lemon rind
  3. Add a teaspoon of ground garlic
  4. Add about ½ a teaspoon of sea salt
  5. Grind it for a few minutes, just so the basil’s really soaked in the other ingredients
Directions (to make pizza):
  1. For the pizza topping, you can use a red pepper, some tomatoes and some sun-dried tomatoes
  2. Cut red pepper thinly, into rings
  3. Take tomatoes, some plum tomatoes, some cherry and halve them
  4. Get the pizza base out of the dehydrator
  5. Place our “cheese” on top of these pizza bases
  6. Place some red peppers
  7. Add some sun-dried tomatoes and some tomatoes to add some extra color to it
  8. Place this pizza back on the dehydrator sheet
  9. Place it into the dehydrator to heat them up a little bit, to warm it through for about half an hour
  10. In the meantime, we’re going to make some salad
  11. Take some rocket salad and place around the big plate
  12. Place some tomatoes and some red peppers just to make it nice and colorful
  13. Add a few sun-dried tomatoes
  14. Get the pizza out and place it in the middle
  15. Pour some basil sauce on the pizza and around on the salad
  16. You also can add a bit of ground pepper
  17. Ready to serve

File NO: 1350
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