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4.67 from 9 votes

Raw Vegan Pizza: Pesto & Caramelised Onion

This raw vegan pizza recipe is take from issue 11 of News from the Kitchen. It taste delicious and healthy too.

Servings8

Nutrition (For one serving)

Sodium: 732mgCalcium: 127mgVitamin C: 33mgVitamin A: 1207IUSugar: 26gFiber: 19gPotassium: 1796mgCalories: 718kcalSaturated Fat: 6gFat: 38gProtein: 18gCarbohydrates: 91gIron: 6mg

Ingredients

US Customary - Metric

Base

  • 3 cups buckwheat sprouted
  • 2 avocados or 1/2 cup almond butter
  • 1/4 cup olive oil
  • 1/4 cup fresh basil
  • 3 tbsp Italian seasoning
  • 1/2 cup sun-dried tomatoes
  • 3 tbsp lemon juice
  • 1/2 tsp salt
  • 3 tomatoes medium size

Caramelised onions

  • 1 cup soft dates
  • 3 tbsp tamari
  • 2 tbsp olive oil
  • 1/4 cup water
  • 5 onions large, sliced thinly (Use a mandoline if you have one)

Pesto

  • 2 cups basil
  • 1/4 cup pine nuts
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 2 tsp lemon juice

Tomato sauce

  • 10 basil leaves
  • 1 cup sun-dried tomatoes
  • 1 cup tomatoes
  • 2 tsp lemon juice
  • 1/4 onion medium size
  • 1 soft date

Cheese

  • 1 cup macadamias
  • 1 1/2 tbsp lemon juice
  • 1/4 tsp salt
  • 1/4 cup water
  • 1 tbsp nutritional yeast

Instructions

Base

  • Grind all ingredients in a food processor until they have a paste consistency.Spread approximately 1/2″ thick onto a Paraflexx sheet in a circle and dehydrate at 115° F for a few hours, or until you are able to turn it upside down onto another dehydrator tray and peel off the nonstick Paraflexx sheet.
  • Dehydrate for another 8 to 10 hours or until base is dry enough to hold together.

Caramelised onions

  • Blend all ingredients except the onions in a high-speed blender, until smooth.
  • In a bowl, hand mix the date mixture with the onions until they are thoroughly covered.
  • Dehydrate at 115° F on a non-stick sheet for 2 to 3 hours, so they soften and take on a cooked appearance.

Pesto

  • Pulse all ingredients in a food processor until broken down, but leave some texture to the finished pesto.

Tomato sauce

  • Blend all ingredients in a high-power blender until smooth.

Cheese

  • Grind all ingredients in a food processor until they have a fluffy consistency.

Assembly

  • Spread the tomato sauce onto the base.
  • Then sprinkle on the pesto, macadamia cheese and caramelised onions evenly to produce a beautiful layered and textured pizza.

Notes

If you need instructions on how to sprout buckwheat, please refer to the video below.
 
Rate This Recipe
4.67 from 9 votes
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