Raw Mexican Pizza Recipe by Elaina Love
2 cups pine nuts
1/3 cup water
1 tsp. raw apple cider vinegar or more to taste
1 1/2 tsp. unpasturized light miso paste
1/4 tsp. Celtic sea salt
1 1/2 Tbs. lemon juice (about 1/2 lemon)
*** Blend all ingredients together in a blender until smooth and creamy.
Taco Filling By Matt Samuelson
2 cups pulp from your juicer of carrot, parsnip and/or celery root loosely measured
1/2 cup sun-dried tomatoes, soaked one hour or more and pureed in a blender
2 1/2 Tbs. olive oil
1/4 red onion, finely minced
1 1/2 tsp. onion powder
1 tsp. garlic powder
1 1/2 tsp. chili powder
1 tsp. cumin powder
1/8 tsp. cayenne
1/2 tsp. Celtic sea salt
1 1/2 tsp. unpasteurized dark miso paste
*** Using your hands, mix all ingredients together well in a large bowl. Let sit for an hour or more for flavors to meld.
2 Avocados in ¼ inch slices
1 large tomato, thinly sliced
1 head cilantro, stems removed
1 red onion, thinly sliced (dehydrated 1/2 hour before assembling)
1 jalapeno, minced (dehydrated 1/2 hour before assembling)
¼ head of Romaine (inner leaves are best) thinly sliced
Assembly for the Mexican Pizza:
♥ Start by laying the Taco Filling on the crust
♥ Dollop the sour “cream” on the filling and spread it lightly.
♥ Sprinkle the cilantro leaves over the sour “cream”
♥ Add the avocado slices
♥ Place the tomato rounds over or around the avocado
♥ Top with the onions and jalapenos
♥ Place the pizza in the dehydrator for ½ hour or more before serving.
♥ After removing the pizza from the dehydrator, sprinkle with Romaine lettuce.
How to Prepare Crust
3 C Chopped and Peeled zucchini (about 3 squash)
1 1/2 tsp. Celtic Sea Salt
1/2 C A high quality extra virgin olive oil OR Bariani olive oil
1 C golden or brown flax meal (about 3/4 C whole seeds, ground)
1 C soaked almonds (about 1/2 C before soaking for 8 hours)
Blend the zucchini, salt and oil until smooth.
Add the almonds and blend until the entire mixture is smooth.
You may need to use a spatula or celery stick to get the mixture to blend.
Pour the blended mixture into a bowl and add the flax meal.
Let the batter sit for a few minutes to let the mixture thicken.
Shape into 4 small or 2 large pizza crusts on 16×16 inch dehydrator trays covered with Teflex sheets.
Dehydrate the crusts at 105 degrees for 4 hours. Remove the Teflex sheets and continue to dehydrate until the crusts are firm.
It may take 8 or more hours altogether.
Make sure to dry the crust upright after flipping otherwise they will bow in the wrong direction.