I decided to try another recipe using leftover almond pulp from almond milk to remake the raw pizza I had at The Living Cafe a couple of weeks back. Sadly, this experiment did not turn out as great as I hoped. Hubby Ro thought it was dessert! Using the recipe from The Rawtarian, I started working on the pizza crust the night before to get it ready for lunch the next day.
1 1/2 cups almond pulp (fresh – moist but squeezed out)
1 cup ground flax seed (DO NOT USE WHOLE FLAX SEEDS, YOU HAVE TO GRIND THEM FIRST! Aka flax meal)
3/4 cup water
1 1/2 tablespoons olive oil
3/4 teaspoon sea salt
3 tablespoons of dried italian spices (basil, thyme or rosemary) (optional)
2. Add the rest of the ingredients to the bowl that contains the almond pulp. Stir/combine with a spoon or even your hands. Your recipe should now resemble the texture of pizza dough, but a tiny but crumblier.
3. Line a dehydrator tray with parchment paper. Dump the mixture onto the parchment paper. Press the mixture down with your hands into one big sheet. Press it down firmly so that it will stick together into one huge pizza crust, like a square pan pizza.
4. Dehydrate on high 145 degrees for 1 1/2 hours, then reduce heat to 105 degrees and dehydrate for another 7-10 hours or so (Mine was crunchy and completely dry by 5 hours). Halfway through dehydrating your raw pizza crust score the pieces with a knife where you will want to cut the pizza crusts. I suggest cutting into six large pieces. (If you miss this step, it will be hard to cut them into regular sizes) My Rowenta oven is awesome as it acts as a dehydrator and an conventional oven as well.
5. Dehydrate them until completely dry.
6. Once your raw pizza crusts are done store them in a big ziploc bag and place in the freezer. That way you have raw pizza crusts ready to be thawed and used whenever
Next I made the toppings I wanted and first was tomato salsa taken from Jamie Oliver site.
- 0.50 lb heirloom tomatoes
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 tablespoon extra virgin olive oil
- 1 teaspoon red wine vinegar
- 0.50 small red chilli peppers
- 0.50 garlic cloves
- 1 tablespoon fresh coriander
- 0.50 lemons, juice of
- Cut tomatoes roughly into bite sized pieces. Toss into a colander. Sprinkle liberally with kosher salt. Toss well and allow to drain 15 minutes.
- Transfer to a serving bowl. Add oregano, olive oil, vinegar, chili and garlic; toss well. Marinate 15 minutes.
- Roughly chop the tomatoes with the coriander. Stir in lemon juice.
- 1 cup pitted Kalamata olives (You must buy pitted ones if not you’ll end up peeling them one by one like me!)
- 3 tablespoon chopped fresh parsley (I did not have them)
- 2 tablespoon of lemon juice
- 2 tablespoon of olive oil
- 3 cloves of garlic, peeled and grated
- 1/4 teaspoon of black pepper
Add all ingredients in a food processor and pulse until combined well.
Once all the dressings/toppings were done and chilled for an hour, add as much as you desire on the raw pizza crust. I also made hummus as well.
Voila, our very first raw pizza after so many hours! The crust was definitely less starchy and crunchier compared to The Living Cafe but it tasted too bitter for me. I might have added too much flaxseed meal or herbs? I remembered at The living Cafe they drizzled it with honey mustard dressing to balance the bitter with sweet. And all my toppings were quite sour so I guess it made it worse. But overall, it was a pretty fun experiment. I ended up eating the pizza crust dipped with hummus and it was a healthy light and yummy treat after all my hard work.