Wednesday, July 20, 2011

Raw Pizza and Zucchini Spaghetti with Marinara Sauce

Raw Pizza

OK, I admit it doesn't look as appealing as Pizza Hut or even Red Baron, but I guarantee you, it is delicious, with the flavors of real pizza! In fact, this pizza was probably the most "real" pizza I've ever eaten. 

Nothing's cooked, and all ingredients remain highly nutritious with enzymes intact. It's a remarkable alternative for someone maintaining a raw healing lifestyle who still wants to eat pizza every so often. Yeah, the crust takes some prep time, but it's worth it.

We made this in the raw food prep class and I think I could have made it look more pizza-like, had I been the one adding that top layer you see pictured. So, what is pictured?

Layers in order of operation:
—A raw dehydrated crust
—Sunflower Ricotta (not)cheese
—Marinara Sauce
—Vegetable Topping
(Recipes at the end of post)

Spiralizing zucchini (spaghetti)

I am not a gadget person. I have several different cutting gadgets I don't ever use, but I couldn't wait to try out my new kitchen tool. The World Cuisine Spiralizer was under $30, easy to use and clean, and I know I'll be using it often. I want to make dehydrated veggie noodles too.

Zucchini Spaghetti

The noodles were fun to make: "Guys you gotta come see this!" And so I made Zucchini Spaghetti with Marinara Sauce (same awesome sweet sauce as on our pizza—recipe below) and served it to my husband and oldest son. They wanted theirs warmed (it's raw, remember) so I warmed it and we all ate a big plateful. Before they took a bite I told my dinner guests, "Think pasta now." After he had a few mouthfuls, my husband said, "Well, I'm thinking zucchini, but I still like it." THIS WAS SO GOOD! And there you have another great healthy dinner menu favorite that will replace the standard less-healthy fare!

The Recipes

Pizza Crust:
1.5 cups buckwheat soaked at least 8 hrs, drain. Presoak 1 cup sunflower seeds at least 6 hrs, drain. Presoak 6 sun-dried tomato halves for one hour, drain. Puree all of the above with 1 clove garlic and 1/2 or 1 tomato in food processor. Add the following: 3 Tbsp olive oil, 1 tsp honey, 1 tsp basil, 1 tsp oregano, 1 tsp sea salt, 1 cup carrot pulp (optional), and process until well mixed. Spread mixture thin into pizza shapes on nonstick dehydrator sheet trays. Dehydrate for 24 hrs., flipping onto regular dehydrator tray midway.
Sunflower Ricotta: Please see the link for recipe
 Add Parmesan-like cheese topping by dehydrating the ricotta recipe.
Marinara Sauce (used for pizza and spaghetti) scroll down on the right if using the link:
  • 12 sun-dried tomato halves
  • 4-5 dates, pitted (this makes it sweet, use less if don't want sweet)
  • 2-3 fresh tomatoes
  • 1/4 sweet/red onion
  • 1 clove garlic
  • 1/4 cup tomato soak water (optional, leave out if like thicker)
  • 1/4 cup olive oil
  • 1 Tbsp. lemon juice
  • 1 tsp. sea salt
  • 1/2 tsp. oregano
  • 1 tsp. dried basil (or 1/2 cup fresh basil)
  • pinch cayenne (optional)
 Presoak dried tomatoes and dates in water for at least an hour. Puree all ingredients, adding in herbs last. For a chunkier sauce, I used 2 large fresh tomatoes and reserved one half to cut into chunks to add in before serving.
Pizza Vegetable Topping:
Thinly sliced tomatoes, onions, colorful sweet bell peppers, grated zucchini and or summer squash. Marinate if preferred.
Here is a raw vegan pizza recipe comparable to ours (scroll down the page) that will make a lot of crust and a lot of pizza. There are videos to watch too.

"Never eat more than you can lift." —Miss Piggy

No comments:

Post a Comment

I'd love to hear your comments. They will appear after awaiting moderation. Thank you for visiting.