Raw Pizza crust
I know there are many recipes out there for raw pizza crust and mine is not completely original because really I grabbed ideas from a bunch of different recipes. I think the outcome however was great!
I’ve never been a pizza lover for two reasons…..the first being that mozzarella reminds me of a rubber tire, marinated and cooked down with a little salt added. The second being the crust. Thick, tasteless and often soggy in the middle barely able to support the above mentioned rubber. To be fair….once gourmet pizzas started to arrive with a bit of whole wheat in the crust and better cheese choices to pick from (usually feta or goat) I began a new love of pizza but only if made at home. Now I’m loving the raw crust not only for its nutritional punch but also because it has so much more flavor and consistency then the regular processed stuff. There is obviously a lot more prep work for this crust but its well worth it because I get 12 single sized portions which freezes perfectly so these last me about 2 months!
3 cups of wheat berries
1 cup quinoa
1 1/2 cups sprouted chick peas
2 cups ground flax seeds
1/2 cup sun-dried tomatoes
1 medium onion
1/2 cup chopped carrots
1/2 cup chopped zucchini
4 cloves of garlic
2 tsp each dried basil, oregano, marjoram
salt n pepper to taste
Begin by soaking your wheat berries, quinoa and groats over night in separate bowls. Next begin sprouting each in either jars or sprouting bags and remember that each will sprout at different speeds. Quinoa will sprout the same day so you can just refrigerate it until the others catch up. Wheat berries will be next probably the next day and the beans will be last.
Once they are sprouted, prepare the rest of the ingredients and process until smooth then begin adding your sprouts and flax meal. I like to still see some bits and pieces in my crust so I don’t blend until creamy. Remove your crust from the blender and begin to spread it onto your teflex sheets for the dehydrator. If you don’t have a dehydrator then cut out some circles of parchment paper the size of your pizza pans and spread the mixture on that and use your oven on a very low temperature to do the job (you can also use the sun on a hot day).
This is my finished crust, I didn’t really keep track of the time but I believe it took about 8 hrs in the dehydrator. On hour four I scored the crust into 4 single size servings, flipped it and put it back in until sightly crispy. I then placed them all on top of each other with a piece of parchment in between to avoid sticking and froze them in a large ziplock. Now I can just grab one for a quick pizza any time!
For toppings I used sliced tomatoes, sun-dried tomatoes, crumbled blue cheese (not raw), dried basil, zucchini and a bit of Paul Newman’s organic spaghetti sauce as the base. Every time I have one, my topping are different…
Next batch I think I’ll play around with the ingredients and spice it up with some roasted peppers and maybe even some kabocha squash. Don’t let the prep scare you, each step is super easy and only takes a few moments. Enjoy!