recipe by Elaina Love on www.rawfoodrecipes.com
After the cheese ferments, add:
Blend the zucchini, salt and oil until smooth. Add the almonds and continue to blend until the entire mixture is smooth.
You may need to use a spatula or celery stick to get the mixture to blend.
Pour the blended mixture into a bowl and add the flax meal.
Let the batter sit for a few minutes to let the mixture thicken.
Shape into 4 small or 2 large pizza crusts on 16x16 inch dehydrator trays covered with Teflex sheets.
Dehydrate the crusts at 105 degrees for four hours.
Remove the Teflex sheets and continue to dehydrate until the crusts are firm.
It may take eight or more hours altogether.
Be sure to dry the crust upright after flipping or they will bow in the wrong direction.
Blend everything together including the tomato soak water until smooth.
Let the excess water rise to the top for 30 minutes and drain it off.
Blend nuts with the water adding just enough water to make a thick paste.
When nuts are creamy, add the powder from the capsules and blend lightly.
Pour the mixture into a glass bowl and put a lid on it.
Let sit in a semi warm place (80 degrees or higher) for 8 to 12 hours.
Test the cheese. When it tastes a little sour, add the seasonings and serve on pizza or put it in a glass container and refrigerate for up to 5 days.
Assembly for Pizza
Spread the sauce on the crust.
Spread the cheese on the sauce (if using avocado, you may want to skip cheese)
Layer avocado on the sauce or the cheese (if using cheese you may skip avo)
Add additional toppings in any order.
Warm in a dehydrator at 115° for ½-1 hour before serving.
Top with sprouts if desired
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