Pizza Crust Ingredients:
310 gr. cauliflower broken into florets
50 gr. sunflower seeds
3 garlic cloves minced
2 tbsp flaxseed seeds
2 tbsp water
5-6 tbsp oat flour
1 tbsp psyllium seeds
3 tbsp hemp hearts
1 tbsp lemon juice
1/2 tsp sea salt
1 tbsp olive oil
2 tbsp nutritional yeast
1 tsp oregano
1/2 tsp red pepper
Tomato Sauce:
1 cup cherry tomatoes
1/2 cup sundried tomatoes
1 tsp raw agave syrıp
1/4 tsp salt
Sunflower Cheese Spread:
1 cup sunflower seeds
3 tbsp nutritional yeast
1 tsp garlic powder
1 tbsp coconut aminos
2 tbsp lemon juice
1/4 tsp salt
Toppings:
1 red onion thinly sliced
1 tbsp balsamic vinegar
1 tsp raw agave syrup
Cherry tomates sliced
1-2 tbsp capers
Fresh basil leaves
Directions:
1. Place cauliflower in a food processor, mix on high speed until you get rice form.
2. Add the rest of ingredients, pulse to combine.
3.On a non-stick dehydrator sheet, shape 1 tbsp mixture into circles that are 1/4-inch thick or depending on how thin you like.
4. Dehydrate at 42 C for 4-6 hours. ( I love my pizza crust very thin so it takes only 4 hours.)
5. To make tomato sauce, place all ingredients into blender. Blend well until smooth. After 5-6 hours, pour mixture over the crust circles. Spread well, dehydrated for 20 minutes.
6. To make cheese spread place all ingredients in food processor and blend until smooth. Spread over the tomato sauce.
7.Toss sliced onions and tomatoes with balsamic vinegar and agave syrup.
8.Place onions and tomatoes on dehydrator sheets. Dehydrate for a hour. I do this while the crust is dehydrating. You want these wilted but not super dry.
9. Top with basil leaves, capers dehydrated tomatoes and onions. Serve immediately.
If you loved this recipe, you might be interested in our GOURMET RAW cookbook.