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What's in My Fridge?

Have Raw Pizza

3 stars based on 2 reviews Rate this Recipe

Method

1.Grind the flax seeds in a a grain mill, coffee grinder or grinder attachment to your food processor/blender/juicer.

2.Blend almonds with 1 litre water for 1 minute and strain the almond mylk into a jug with a nut mylk bag or fine mesh. Retain mylk to put on your breakfast museli and keep almond pulp for this recipe.

3.Blend the sundried tomatoes with the soak water in a blender. If you do not have a high powered blender, you can use a hand blender and do small quantities at a time.

4.Finely chop 1/2 cup basil

5.Mix the blended tomatoes, almond pulp and ground linseeds together and form into a large circle on a dehydrator sheet. Dehydrate for 2 hours at 53 degrees and then overnight at 38 degrees.

6.In the morning flip your pizza base over and continue to dehydrate it on the mesh while you prepare the topping.

7.Chop the tomatoes into small pieces and cover the pizza base with them.

8.Chop the pepper and slice the courgette and mix with the olive oil and rest of the basil, chopped.

9.Dehydrate until dinner time - around 8-9 hours works well.

10.Serve warm from the dehydrator and sprinkle on the Engevita flakes if you wish.

Tips

I just adore this - it tastes like the real thing to me without that awful heavy, sluggish feeling I used to get in the days when I ate cooked wheat pizza with cheese. It is also so simple to make and fun for the kids to slice with a pizza cutter. Start this in the evening and it will be ready for the following evening with minimal preparation. Serves 4 and is great with salad.