Raw Pizza Night!
I always love experimenting with ingredients. Lately, I have been on a buckwheat binge. Buckwheat is gluten free and a great alternative to wheat. Did you know that buckwheat is not a grain? It is actually a seed that is related to rhubarb.
I have an affinity with buckwheat. When I was a little girl, my dad, ever the nutrition conscious chef, used to make us buckwheat pancakes for Sunday morning breakfast. I loved it when my dad cooked. Everything seemed more special, probably because he didn’t do it that often. Mom made beautiful, delicious dinners every night but turn Dad lose in the kitchen and somehow magic was born.
Buckwheat has amazing health benefits. First of all, it’s a great source of Manganese. Why is that important? Manganese helps your body in many ways. It helps keep your bones healthy, and maintain healthy blood sugar levels. It supports thyroid function and protects your cells from free radical damage. If that isn’t enough, it also helps maintain healthy nerves.
Buckwheat is also great for your cardio vascular system. What more can you ask for?
Today’s raw pizza recipe takes advantage of that wonderful seed in it’s crust. I have had many requests for pizza so I finally dug in and made one for you. I must admit, this recipe is a complete winner. The recipe looks long but it you make the crust and mushrooms ahead and it is easy to throw together.
Raw Pizza with Buckwheat Crust
Buckwheat Crust
- 1 cup buckwheat, sprouted
- 1/4 cup olive oil
- 1/2 cup walnuts, soaked 6 hours, drained
- 3 carrots, diced very fine
- 1 teaspoon Italian spices
- Sprout buckwheat: Soak 1 cup buckwheat in water overnight. Drain (the water will be slimy so drain and rinse a couple of times). Rinse 3 times a day until little tails sprout. Use when tails are the same length as the seed. This will take 1-2 days.
- Place buckwheat and olive oil in the food process and pulse until a mash is achieved.
- Add walnuts and pulse until well blended.
- Add carrots and italian spices, blend well.
- Form into 6, 4-inch squares on a non-stick dehydrator sheet. Dehydrate at 140 for 45 minutes. Turn down heat to 115 and dehydrate until the tops are dry. Remove from non-stick sheet to screen and continue to dehydrate until mostly dry. You want these a little soft, not brittle.
Marinated Mushrooms and Onions
- 1 cup mushrooms, sliced
- 1 cup onions, sliced thin
- 1/4 cup olive oil
- 1/4 cup Nama Shoyu
- 2 tablespoons maple syrup
- Toss together mushroons and onions. Place in glass container.
- Whisk together, olive oil, Nama Shoyu and maple syrup.
- Pour over mushroom, onion mix. Stir to coat. Place in refrigerator for at least 4 hours to marinate.
- Remove mixture, drain. Place on non-stick dehydrator sheets and dehydrate at 115 for 4-5 hours.
Marinara Sauce
- 1 clove garlic
- 1 cup sun-dried tomatoes, softened
- 1/4 cup olive oil
- 1/2 lemon, juice from
- 1/4 cup raisins, soaked
- 1/2 cup soaking water from raisins
- 1 teaspoon italian spices
- With food processor running, drop garlic in and chop fine.
- Add remaining ingredients. Process until smooth.
Spinach Walnut Pesto
- 2 cloves garlic
- 3 cups spinach
- 1/3 cup olive oil
- 1/2 cup walnuts, soaked, drained and dried
- 1/2 lemon, juice from
- With food processor running, drop in garlic.
- Add remaining ingredients and process until a paste is formed.
Cashew Cheese:
- 3/4 cups cashews, soaked overnight, drained
- 1 teaspoon lemon juice
- pinch Himalayan Salt and pepper
- Place all ingredients in food processor. Pulse until a cottage cheese texture is achieved. Add a little water if necessary.
Assembly
- Place crust on plate. Spread a layer of the marinara sauce, then a layer of the spinach walnut pesto, some of the cashew cheese, the mushroom onion mixture and then top with more cheese and onions.
For more great recipes, check the recipe list here: Recipes
Mind Blowing Munchies wrote on March 10, 2011
Just wanted to say thanks so much for the fabulous recipe! I’m trying out raw for the week and this is definitely a favourite. I made a few small mods based on what I had at home and it still turned out : )
Susan wrote on March 2, 2011
Thanks so much for the wonderful comments. I have to admit, that pizza has become one of my favorite recipes!
Mindy wrote on March 2, 2011
I made this last night and it was FANTASTIC!!! Susan, I love how you use such few ingredients and that your recipes are easy to follow. MMM!
Courtney wrote on February 28, 2011
I soaked my buckwheat overnight, rinsed very well and continued to rinse 3 times a day since. I’ve waited…and waited…and waited. No sprouting has occured after 3 days (on my kitchen counter). I don’t have mold like someone else had commented, but nothing is happening. I plan on making pizza tomorrow night…is it still going to be ok to use them?
Susan wrote on March 1, 2011
You can try as long as they haven’t spoiled.
Stacy L wrote on February 23, 2011
Sorry, I should clarify. I don’t need to soak them overnight. I just soak them 30 mins initially and then let them sprout for about 2 days, with a water rinse twice a day. If they sprout longer than 2, max 3 days, they get too bitter for me.
I am going to start sprouting some seeds tonight! Can’t wait to try this.
S
Stacy L wrote on February 23, 2011
Looks gorgeous and yummy Susan!!
Just an FYI: I sprout buckwheat all the time. It only requires a 30 min soaking – and there is no slime! 🙂
S
Susan wrote on February 23, 2011
I am sprouting until the small tail appears. That is when the nutrients are really high…
Barbara wrote on February 22, 2011
i’m so embarrassed to post this but i have no idea what it means when a recipe calls for something sprouted. i’d love to try this recipe but i’m stumped at the first ingredient, 1 cup buckwheat, sprouted.
Susan wrote on February 23, 2011
Step one of the instructions tells you how to sprout the buckwheat.
Paul wrote on February 22, 2011
Jamie,
If you wanted to use another grain for the crust and you aren’t gluten sensitive, I would recommend kamut, wheat berries or barley (sprouted of course). If you are gluten sensitive, maybe corn or spelt?
Paul