The kitchen stays cool because turning on the oven isn’t necessary to prepare this Raw Mushroom Onion Pizza!
Remember last week when I wrote about the final project I worked on for Rouxbe? Well, I was actually crazy enough to create TWO raw pizzas for that assignment. Nuts, right? I thought making two different dishes at once would really push me out of my comfort zone, and it sure did! One pizza was made with pesto and dried tomatoes while the other was made with tomato sauce and marinated vegetables. I think it’s possible that I made two pies because I couldn’t decide what type of sauce and what toppings I wanted on my pizza. (This is typical of me – I always end up with two of everything because I can’t decide.)
Nothing in either pizza was particularly difficult to do, but timing was really key. I spent an entire weekend working on the project, but it payed off. The end result was delicious, and I got an A on the assignment!
Today would have been my last day of Rouxbe’s Plant-Based Professional Course, but I loved the class so much that I finished three months ago! You can read all about my Rouxbe experience in the guest post I wrote for Fran Costigan’s blog. In the meantime, here’s the recipe for the second pie. This Raw Mushroom Onion Pizza is the perfect meal for hot summer days, when it’s too hot to turn on the oven.
- ½ cup sunflower seeds, ground in a food processor or blender
- 1 cup buckwheat flour
- 1 cup ground flax seeds
- ½ cup sweet onion, minced
- 2 garlic cloves, minced
- ½ teaspoon sea salt
- 2 tablespoons olive oil
- ¼ cup tamari, nama shoyu, or Braggs liquid aminos
- ¾ cup water
- 1 large sweet onion, thinly sliced
- 3 tablespoons Braggs Liquid Aminos or Nama Shoyu
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- ½ teaspoon fresh oregano, chopped
- 1 clove garlic, minced
- 2 cups sliced mushrooms
- 3 tablespoons Braggs Liquid Aminos or Nama Shoyu
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- ½ teaspoon fresh oregano, chopped
- 1 clove garlic, minced
- 1 cup raw macadamias, soaked in water for 8 hours, drained and rinsed
- 1 tablespoons lemon juice
- 1 tablespoons nutritional yeast
- ¼ teaspoon sea salt
- 3 tablespoons water
- 3 Roma tomatoes, chopped
- 12 sun-dried tomatoes, soaked in water for 2 hours and drained
- ¼ cup extra virgin olive oil
- 2 cloves garlic
- 1 teaspoon sea salt
- 1 teaspoon fresh oregano
- 1 tablespoon fresh basil
- Torn fresh basil leaves
- Make the Crust: Mix all of the ingredients together in a large bowl.
- Pour half of the mixture onto a teflex lined dehydrator tray and form into a 12” circle with a rubber spatula. Do the same with the other half of the mixture on another tray.
- Dehydrate for 4 hours on 115°. Flip over both of the crusts and place directly on a mesh screen lined dehydrator tray. Remove the teflex sheet and dehydrate for another 2 hours.
- Make the Onions: Place all ingredients in a bowl and mix well. Let marinate for 24 hours in the refrigerator.
- Drain the onions, and then place on a teflex lined dehydrator tray.
- Dehydrate for 4 hours on 115°. Flip the onions over onto a mesh screen lined dehydrator tray. Remove the teflex sheet and dehydrate for another 2 hours.
- Make the Mushrooms: Place all ingredients in a bowl and mix well. Let marinate for an hour or two, until mushrooms have softened. Squeeze the liquid from the mushrooms or rinse well.
- Make the Ricotta: Process all ingredients in a food processor until it appears fluffy and ricotta-like. This could take 5 to 10 minutes. You may need to stop the food processer and scrape down the sides with a spatula a few times.
- Make the Tomato Sauce: Place all of the ingredients except the herbs in a food processor and process until smooth. Add the herbs and pulse until combined.
- Assemble the Pizzas: Spread half of the tomato sauce on one of the pizza crusts.
- Carefully spread half of the ricotta.
- Top with the half of the mushrooms, onions and torn basil.
- Repeat with the second pizza.
- Slice and enjoy!
