Crust, cheese, sauce, and toppings...just like the real thing, only better!!!
There are three different crusts to choose from. This one has sprouted wild rice and barley, so you need to plan ahead for that.
Source: Living on Live Food by Alissa Cohen
For the Crust:
1. Combine all ingredients for the crust in a food processor until well blended and smooth.
2. Remove from processor and place on a Teflex sheet on top of a mesh dehydrator screen.
3. Smooth crust into a 1/4 inch thick large circle.
4. Make the edge of the circle a bit thicker, like a pizza crust would be.
5. Dehydrate the crust for 2 hours at 105 degrees, then flip off the Teflex sheet and onto the mesh dehydrator screen and dehydrate for another couple of hours until firm but not hard or crispy.
For the "Cheese":
1. In a food processor, blend the cheese ingredients until smooth and creamy.
For the Sauce:
1. In a food processor, blend the tomato sauce ingredients until smooth.
To Assemble:
1. Remove the crust from the dehydrator and flip the crust back to its original side before topping so you have the thick outer crust that you molded facing upward.
2. Spread cheese sauce over the pizza crust. (Leave a 1/4-inch space near the edges of the crust.)
3. Pour Marinana Sauce over the cheese on the crust.
5. Top with your favorite toppings.
5. Place the pizza back in the dehydrator and dehydrate at 105 degrees for 6-10 hours, depending on the desired texture.
Toppings: Any assorted vegetables of your choice, such as avocado, mushrooms, spinach, onions, etc.
Note from the author: I usually put the cheese sauce underneath the tomato sauce because it looks prettier and is easier to spread. You can use any cheese sauce you prefer... You can also use a small amount of cheese and sauce to make the pizza extra thin if you don't like it too thick. Experiment with the toppings and dehydrating times to suit your taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (156g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 221 | ||
Calories from Fat: 134 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.9g | 20 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 304.9mg | 11 % | |
Potassium 535.9mg | 14 % | |
Total Carbohydrate 21.9g | 6 % | |
Dietary Fiber 4.1g | 17 % | |
Sugars, other 17.8g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 221
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