Onion Flatbread Vegan Pizza w/Sunflower Seed Cheese and Sundried Tomato Sauce
100% vegan. 100% raw.
Onion Flatbread Crust
3 large yellow onions
3/4 C flaxseed, ground in high speed blender such as vitamix
3/4 C raw sunflower seeds, ground in food processor
1/2 C Nama Shoyu
1/3 C olive oil
Step 1:
Slice onions in food processor using the slicing disc. Transfer the cut onions to a large mixing bowl and add remaining ingredients, mixing until thoroughly combined.
Step 2:
Spread 2 cups of the mixture evenly on a dehydrator sheet lined (due to the wet mixture, you'll need to line it with a Teflex sheet. If you want your pizza circular, you'll need to spread into a circle. Repeat until all mixture is used. Dehydrate at 100F for 24 hours. Flip the tray over onto a work surface and gently peel the Teflex sheet off the bread. Return to the dehydrator for another 12 hours.
Sunflower Seed Cheese
1/2 C fresh squeezed lemon juice
1/2 C Nama Shoyu
4 cloves garlic peeled
2 3/4 C raw sunflower seeds finely ground in a food processer
In high speed blender, combine all ingredients adding sunflower seeds last. Blend until the cheese is smooth and uniform.
Pizza Sauce
1.5 C blended tomato (about 2-3 med. tomatoes)
1/2 C fresh lemon juice
2 TB Nama Shoyu
2 TB olive oil
2 TB chopped yellow onion
3 cloves garlic peeled
1 C sundried tomatoes (in water, oil or pre-soaked if using dry. Do not blend in dry tomatoes)
sea salt to taste
Combine all ingredients and blend until smooth
Combine the pizza sauce and sunflower seed cheese together in mixing bowl or top sauce over the sunflower seed cheese and spread over warmed onion flatbread. Add your favorite toppings. We used fresh basil, mushrooms, peppers, dinosaur kale and oregano.
Tip: If you're not a huge fan of eating onions, but like the flavor, try to keep the onion slices large so you can pick them off the bread after it's finished "cooking".
We spent one summer on a raw food diet and used this recipe from "Rawvolution" by Matt Amsdel.
Enjoy!
No comments:
Post a Comment