Raw PLant-Based Pizza crust

I know what you are thinking, this #pizzacrust can not possibly taste like traditional crust. Your perception is correct, and in my opinion, this pizza crust not only tastes better but it is also gentler, and better for your body and health. So give it a try!

This recipe is quite easy, simple, and straight to the point so I won't bore you with details or keep you for too long. Just follow the directions and let me know how you enjoyed it!

What all you will need!

• 1/2 of a medium-sized red bell pepper (or cubanelle, whatever pepper you like 'Hot Stuff'......Get it!?)

• 1/4 cup of buckwheat (I'm sure oats could work or quinoa but I found buckwheat held the crust together better and dried a lot faster than oats!)

• 1/4 cup of flaxseed (This is used as a binder and for the vitamins and benefits of its metaphysical and medicinal usage)

• 1 1/2 tablespoons fennel seeds

• 2 teaspoons of dry basil ( fresh could absolutely be a substitute, just use your insight on how much)

• 2 teaspoons of pink Himalayan salt (This is the only salt I use so expect to only see this specific salt in recipes, other salts are fine just be conscious that what you ingest is what you egest)

• 1-2 small leaves of fresh sage (Dried or powdered would be fine just adjust the measurement to your taste)

• 1/2 teaspoon cumin (Cumin seeds are also a possibility)

• Additional water as needed

Now how do I make the pizza crust?

Since we have discussed ingredients, let's also discuss materials! What all will you need for this #raw recipe?

- First I would recommend a high-speed blender or a blender that gives the product a smooth consistency.

-Next thing is slightly up for debate considering I don't completely believe it is necessary. A dehydrator; they are very common to see in raw recipes but honestly I can give you another option in your home that you have already paid for.

-You can use your oven, now before you say "then the food is not considered raw" we must keep in mind that food is labeled raw between 105 and 115 degrees and some ovens (depending on whether your oven is gas or electric) do, in fact, go this low and if yours does not just prop your oven open with a utensil or chopstick!

Steps to making this beautiful creation!

• Take all of your ingredients to your blender and pulse until you have reached a slightly thick but sticky consistency

• Spread on lightly oiled parchment paper or a circular pizza pan

• Pop into the dehydrator at 105-115 degrees for 3-4 hours (The higher the temp, the faster it cooks but the less malleable it will become)

• If using your oven, place the temp to "warm", 100 degrees, or turn it completely off if you have a gas oven.

• Place in oven for 5-6 hours or more depending on oven and flip regularly to ensure both sides are drying correctly

• Your #pizzacrust should be dry to the touch but malleable and able to be formed, cut, and adjusted easily

Topping time!

As I eat for nutrients, energy, and fulfillment my toppings may not suit you and that is okay! Make your #pizza according to your body and have fun with it!

I added massaged kale that included a little olive oil, salt, pepper, and cumin. I also added green bell peppers, shaved carrots, walnut meat, a garlic herb tomato sauce, red onions, orange bell peppers, yellow bell peppers, and a chipotle lime aioli drizzle!

I pray you all to enjoy this recipe and make many yummy raw pizzas with it! Take care and we'll talk soon!

#rawplantbased #rawpizzacrust #rawvegan #pizzacrust #plantbasedrecipes #rawrecipes