Ani's Raw Food Essentials (56 page)

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Authors: Ani Phyo

BOOK: Ani's Raw Food Essentials
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DEHYDRATED PIZZA CRUST
My pizza crusts are basically flatbread and cracker recipes that I think work well topped with pizza ingredients. When sauce and toppings are added, the crust takes on a texture and taste that to me is very baked pizza-like.
As with baked pizza that can be made on English muffins, baguettes, and sliced bread, you can also use whatever raw cracker or raw flatbread you may have on hand to make any pizza.
BUCKWHEAT PIZZA CRUST
MAKES 9 SERVINGS
The buckwheat makes this a light crust that's delicious when topped with marinara or pesto and your favorite pizza toppings.
If you don't have Buckwheat Crispies on hand, use ½ cup of dried buckwheat groats instead.
½ cup dried Buckwheat Crispies (page 63)
3 cups chopped celery
2 tablespoons olive oil
½ teaspoon sea salt
1 cup water
1 cup flax meal
Grind the Buckwheat Crispies into a powder, set aside.
 
Place the celery, olive oil, salt, and water in a high-speed blender. Blend until smooth. Add the flax meal and blend to mix well. Add the buckwheat powder and blend to mix well.
 
Scoop the batter onto a lined 14-inch-square Excalibur Dehydrator tray. Spread the batter evenly across the entire surface.
 
Dehydrate for 10 hours at 104°F. Flip and score into your desired shape, either a circular pie or nine slices. Dehydrate for another 4 to 6 hours, until the crust has your desired consistency.
TOMATO PIZZA CRUST
MAKES 9 SERVINGS
Made with both flax meal and flaxseed for additional texture and crunch, this pizza crust will add even more tomato flavor to your pizza. The tomato helps to keep this crust pizza dough-like, rather than too crispy.
½ cup flax meal
1½ cups seeded and chopped fresh tomato
½ teaspoon sea salt
1 cup filtered water
1 cup whole flaxseed
Place the flax meal, tomato, salt, and water in a high-speed blender. Blend until smooth. Add the whole flaxseeds, and pulse gently to mix.
 
Spread the batter evenly onto a lined 14-inch-square Excalibur Dehydrator tray.
 
Dehydrate for 6 to 8 hours at 104°F. Flip, score into nine slices, then dehydrate for another 4 to 6 hours, or until the crust has your desired consistency.
OREGANO PIZZA CRUST
MAKES 9 SERVINGS
 
This is a medium-thick crust with the soft texture of a baked pizza crust. Celery is blended with flax powder for a smooth texture and natural salt and spiced with oregano for Italian flavor.
1½ cups chopped celery
1½ cups flax meal
3 tablespoons dried oregano
1½ cups filtered water
Blend all the ingredients in a high-speed blender.
 
Spread the dough in a circle on a lined 14-inch-square Excalibur Dehydrator tray.
 
Dehydrate for 6 hours. Flip and dehydrate for another 6 hours, or until dry.
Mincing Garlic
I LOVE GARLIC,
but it can be a pain to peel and chop when I don't have a lot of time. A simple way to peel garlic is to place a clove on your cutting board and press down with the flat side of your knife to smash it. Then peel off the skin.
To mince your garlic, use a fork. Place the peeled garlic on your cutting board. Use the fork's flat edge to press down, to mash and mince garlic.
BLACK OLIVE AND PESTO PIZZA
MAKES 4 SERVINGS

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