May 18, 2016
Raw Pizza! Crust + Kale-Hemp Pesto
I promised you more raw and lightened up fare for the upcoming warmer months and this dish does not disappoint! I’ve been wanting to make a raw pizza crust for like, forever. Finally. First time was the charm with this endeavor. I love it when that happens. Most often there are multiple attempts to get it just right. Yay!
Consistency is so important to me in any recipe. Something can taste great but if the consistency is off, I’m just not into it. These personal-sized, raw vegan crusts are perfect! They hold together great, yet they’re still light and a little crunchy. Yes, you will need a dehydrator for this recipe.
I’ve REALLY been enjoying eating less and lighter, especially since our recent jaunt to Florida. It is nearly impossible for me to eat at restaurants without feeling POISONED! My poor mom just doesn’t understand. No matter how many times I explain it. My body is not used to the kind of food that she eats (that most people eat).
“Why can’t we go to Country Boy?” she kept asking.
“There is nothing there that I can eat.” I kept answering.
“What about the spinach pie?”
“It has cheese and butter.”
“What about pancakes? They have great pancakes there.”
“Eggs, milk, gluten and God knows what else. Sorry, Mom!”
Even with careful ordering, bringing my own dressings and specifying NO SALT please, it’s still just a crap shoot. You never know where the food has been, mostly it’s not organic, and the chefs just cannot keep their paws off those salt shakers! Not to mention oil. Well. Sorry for the rant. It’s just super frustrating. But then there are those few gems where we CAN eat. Thank goodness.
Anyway, if you are inclined to enjoy raw vegan fare then you will LOVE this one. IT IS SO GOOD TO BE HOME IN MY OWN KITCHEN!!! 🙂
Raw Pizza Crust + Kale-Hemp Pesto
A raw-mazing pizza crust and nutrient-rich, plant-strong pesto sauce. Mangia bene!
~ for the crust
- 2 cups rough-chopped zucchini
- 1 cup raw pine nuts
- 1 medium red bell pepper, chopped
- ¼ cup hemp seeds
- ¼ cup sun-dried tomatoes
- ¼ cup ground flax seeds
- 3 TBS nutritional yeast
- 1 TBS Italian seasoning
- 1 TBS lemon juice
- 1 tsp dried or fresh oregano
- 1 garlic clove or ½ tsp garlic powder
~ for the pesto
- 2 cups loosely-packed fresh basil
- 2 cups loosely-packed kale (I used baby kale)
- 1 cup raw walnuts
- ½ cup hemp seeds
- ¼ cup nutritional yeast
- 2 TBS lemon juice
- 1 garlic clove
- ¼ cup water
~ for the crust
- Soak the sun-dried tomatoes until they are soft (about 3-4 hours). Drain and rinse.
- Add all ingredients to a food processor and pulse/process until everything is well combined and still a little chunky, scraping down the sides as needed. You should be able to see bits and pieces of the veggies (see photo above).
- Drop the mixture by about ½ cupfuls onto dehydrator trays lined with non-stick sheets (you'll need 2 trays for the 6 crusts). Smooth and shape into 5" disks, about ¼" thick. Keep the edges a little higher than the center, just like a baked pizza crust. This will hold your toppings on them better.
- Dehydrate at 115°F for 8 hours (see notes).
- Remove the crusts from the non-stick liners and place them back to dehydrate for another 8-10 hours at 105° F. When they're done they should be firm enough to pick up easily with no sign of moisture.
- Store in an airtight bag for freshness if not using right away.
~ for the pesto
- Add all ingredients to a food processor and process until well-mixed. It will be thick, which is good because otherwise it will run off of your beautiful crusts!
- Top each crust with a generous amount of pesto and add your fave toppings... I used avocado, cherry tomatoes, red onion, red bell pepper and sun-dried olives. Yum!!!
It's really best to start the crusts on an evening when you're at home the next day. Let them do their initial dehydrating while you sleep. Then you can continue the process in the morning.