All the ingredients in this are organic and most are from the farmers market. *Beaming smile*. I think I've successfully made the switch to an almost all organic diet! Yes it is more expensive, but it is worth it to me. I want to nourish my body with the most excellent food available, and that means organic! Preferably local too (which will be easier now that summer is headin' our way). The flavour of organic food is also incomparably better. These heirloom tomatoes we got from the farmers market are IN.SANE. You don't even know. Run to your farm market and grab some right now. We got them for a dollar each because they were SO ripe that they burst open while the merchants drove them to the market. Better for me! I dehydrated them and holy LAWD they are like pizza bites. So we've now got pizza bites on pizza slices. Life cannot be improved.
In case you wanna hear about the last day of our liquid feast - we went eight full days and most of today in total - it was fantastic! Energy levels were great, I wrote my last final exam with an optimally-functioning brain, then went to see my friends' band perform at a record store (it was record store day). By midnight I was tired and hit the hay. My partner and I likened today to Christmas, 'cause we were so stoked to eat. Having said that, after I got up, did yoga and went for a quick run, I just wanted a smoothie. But I'm not surprised by this since most of my diet is liquid anyways, except my dinners, so this wasn't a huge change for me; but enough of a challenge to make me REALLY excited to eat solids again, and appreciative of such. Whenever I fast my passion for food is recharged 333%, so then all I wanna eat is zucchini pasta and raw chocolate and fruit bowls... mmm.... *drool*. Oh, and this pizza.
ULTIMATE RAW VEGAN PIZZA (LOW-FAT, OIL-FREE, SALT-FREE)
2 tomatoes (I used beefsteak)
Juice from 1/2 lemon
1 garlic clove
2 bell peppers
1/4 cup walnuts (or nut pulp leftover from nut mylk)
1/2 cup sun-dried tomatoes
1/2 cup chopped zucchini
Juice from 1/2 lemon
Handful fresh basil leaves
1 garlic clove
2 tomatoes (I used heirloom)
2 cups mushrooms
1 bell pepper
1 teaspoon apple cider vinegar
To make the crust: slice the zucchinis into noodles with a spiral slicer, mandolin or a cheese grater. Set aside in a large bowl. Blend the rest of the ingredients until smooth, adjusting according to taste. Mix this into the noodles. You should end up with a huge bowl of really saucy noodles. Like I said, it's hard not eating all of this by itself. Spread this evenly - keepin' it thick - into a big circle on a dehydrator tray and dehydrate at 115 °F for 6 hours or so, until pliable. Flip over and do the same again. Note: you can use your oven at it's lowest temperature if you don't have a dehydrator. Keep checking on your crust as it is drying though, because everyone's will turn out different.
To make the sauce: put all the ingredients a food processor or blender and blend until smooth. Spread on your crust.
To prepare the toppings: slice all the veggies thinly, then coat in the apple cider vinegar and place in a warm spot, dehydrator or oven for around 40 minutes until they soften. Decorate your pizza with the toppings, slice, then ENJOY THE HECK OUT OF IT. Optional: add some raw vegan cheese! I also threw on some avocado, cilantro and hemp seeds.
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