Pizza night is on with this recipe! Most raw food recipes are actually pretty easy to pull off once you get the hang of them, so I’d like to encourage you to give this one a shot. Raw breads may seem complicated, yet they really only take about 20 minutes in the kitchen to put together and then you’re just waiting for the dehydrator to do it’s thing. I made a super quick pizza sauce recipe to go along with this raw pizza and you can modify the toppings any way you like but I really enjoyed the combination of flavours here. I’d say minus the 5-6 hours dehydration time for the breads the night before, this recipe took me about 10 minutes to whip up for 3 people. You can even store raw sauce in a sealed jar for a few days and make extras for later.
Toppings:
- Black Olives
- Fresh Spinach
- Chopped Roma or Cherry Tomatoes
Red Pepper Zucchini Bread
- 2 cups sprouted buckwheat (soak the buckwheat overnight, rinse thoroughly)
- 1 cup ground flax
- 1/2 zucchini
- 1 small red bell pepper
- 1 tbsp. onion powder
- 1/4 tsp. himalayan salt
Instructions: Put ingredients in your food processor and process until you get a dough. Stir before placing on the dehydrator sheet to ensure there are no leftover chunks. Spread mixture onto your dehydrator sheets and place trays in the dehydrator. Dehydrate for 5-7 hours on 110-115, flip once in between. Some breads may require up to 10 – 18 hours dehydration depending on how malleable you’d like them to be. I like soft and light breads so I only dehydrate them for a short amount of time.
2 Minute Pizza Sauce
- 2 Fresh Roma Tomatoes
- 4-5 sundried tomatoes (soaked for 30 minutes)
- ¼ tsp. onion powder
- ¼ tsp. himalayan salt
- ¼ cup parsley
Instructions: Blend ingredients in food processor until chunky and spreadable. Should take about 30 seconds.
Pizza Assembly: Remove your bread from the dehydrator trays and spread on your pizza sauce. Sprinkle your toppings and serve 🙂 Breads will keep in the fridge in an airtight sealed container for up to a week.
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