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January 30, 2010

Raw Zuchini Crust Pizza Experiment












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Warning: THIS TASTES MUCH BETTER THAN IT LOOKS! Zucchini contains so much water and needs to be dehydrated in order to form a stable pizza crust. Although it looks dry, it's actually quite moist in the center and packed full of flavor.

Someone posted a photo of Cherie Soria's raw pizza, using a zucchini crust. It looked really interesting, but I couldn't find the recipe anywhere, and decided to experiment with my own version.  It came out really tasty!!!

Note: If you want to use the "cheese" then you will need to prepare it a couple of days in advance. Shari's veggie mac cheese  is so awesome, I usually have some leftover in the fridge, and use it in many recipes.  I am sure you could do a version without it, but the cheese made the filling more creamy.

This recipe yields 4 mini pizzas  ...YOU MIGHT WANT TO DOUBLE  or  TRIPLE THIS RECIPE.

Raw Zucchini Crust Pizza
Sauce Ingredients
2 cups eggplant, chopped
2 tomatoes, chopped
1 Tbs ground flax seed
3 Tbs filtered water
1/4  cup fresh basil, chopped
1/4  cup sun dried tomatoes (losely packed, soaked in water) chopped
1/4  cup almond meal or flour
1 tsp oregano
1 small clove garlic, crushed
1/4  tsp  salt
dash  of cayenne 

Crust and Topping Ingredients:
2  medium zucchini, spiralized
4  very thin slices of eggplant (salt and set aside)
1  small tomato, sliced very thin
10 baby spinach leaves (slice in thin strips)
3   scallions, diced (or red onion, sliced thin)
4   basil leaves, chopped
1/2  cup veggie mac cheese spread (this needs to be made 2 days or more in advance)
crushed red pepper (optional) 

Sauce Procedure:
1. In a small bowl, mix ground flax seed and water. Whisk and set aside. (This mixture will become gelatinous).

2.  Mix eggplant and tomatoes in food processor.

3.  Add basil, almond meal, oregano, garlic, salt  to taste,

4.  Add chopped sun dried tomatoes (leave 3-4 aside for topping)

5.  Add flax seed and water mixture and process until creamy 

Crust Procedure:
1. Spiralize or shred zucchini and set in colander. Blot with paper towels to remove moisture.

2. In a large bowl, combine 1/2 of sauce mixture with zucchini. Make sure all zucchini strands are well coated.

3. This makes 4 pizzas. Creating one crust at a time, form a snowball in both hands and squeeze and wring excess moisture into sink.

4.  Place each ball on a non-stick covered mesh dehydrator tray  (you can fit all 4 on one tray) and press and flatten into a pancake about 3" in diameter.  Pressing into center, mold edges slightly higher, leaving room in the middle for toppings. Try not to leave any gaps in crust.




Toppings: (an option would be to place crusts in the dehydrator for several hours before topping. When ready to flip the crust over onto a mesh tray, add the toppings and dehydrate until done. This might improve the appearance of this tasty treat.) Either way...it tastes super yummy! 

1. Spoon some of remaining sauce mixture onto each pizza crust and spread.

2. Blot eggplant slices with paper towel to absorb moisture.

3. Top pizza crust with 1 or 2 thin slivers of eggplant













4. Spread 1 - 2 Tbsp of veggie mac cheese onto each crust

5. Place baby spinach slices over cheese

6. Halve tomato slices and place 2 on each pizza

7. Sprinkle diced scallions over pizzas

8. Sprinkle a few pieces of chopped sun dried tomatoes

9. Sprinkle chopped basil over pizzas



10. Season each pizza with salt, pepper, oregano, and crushed red pepper to taste.

11. Dehydrate at 105 degrees for 3 hours. Using a wide spatula, transfer each pizza onto an uncovered mesh dehydrator tray. Dehydrate 3 - 5 hours more.



12. Pizza edges will be a little crispy and the center will be tender and somewhat moist, unless you like it drier.

13. If you don't devour them immediately, store in an airtight container and refrigerate.

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