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"Pepperoni" pizza

Prep Time:

1 hour

Total Time:

14 hours

Serves:

1 - 2

Level:

Moderate

About the Recipe

A delicious and satisfying raw vegan pizza that is a firm favorite in my home and that I am so proud to share with you.

Ingredients

Pizza base


1/2 a cup of ground almonds with the skins

1/2 a cup of ground pumpkin seeds

150g of peeled carrot

3/4 of a cup of water

2 tsp of pysillium husk


Pepperoni


1 small peeled zucchini

2 good quality tomatoes

1 clove of garlic

1 small red onion

1/2 tsp of cumin seeds

1/2 tsp of smoked paprika

1/2 tsp of dried fenel

1/2 of oregano

1/2 tsp of dried coriander

1/4 tsp of black pepper

1 tsp of dried chilli flakes

1/2 tbs of coconut aminos


Tomato sauce


4 good quality tomatoes

2 chopped small red onions or one large

1 clove of garlic

2 dehydrated tomatoes

1 date

1/2 tsp of smoked paprika

1/2 tsp of dried fennel

1/2 tsp of dried basil

1/2 of dreid cilantro

1/4 tsp of black pepper

1/2 of dried oregeno

1/2 of cayanne pepper

1/4 tsp of chilli flakes

1/2 tbs of tamari


"Cheese" sauce


1/2 of a cup of cashews then freshly ground

1/4 of a cup of pumpkin seeds then freshly ground

1/4 cup of seseme seeds then freshly ground

1/2 - 3/4 cup of water

1/4 tsp of dried fennel

1/2 a tsp of onion powder

1 clove of garlic

1/2 tsp of oregano

1/2 tsp of cilantro

1/4 tsp of basil

1/2 tsp of s,oked paprika

1 tsp of tamari

the juice of half a lemon


Topping


1 chopped redd onion

10 halved cherry tomatoes

1 chopped yellow bell pepper

1/2 tsp of dried basil

1/2 tsp of dried oregano



Preparation

Step 1 Make the pizza base by putting all of the ingredients into a high powered blender and blend until it becomes a smooth soft dough consistancy.


Step 2 Smooth the dough evenly about 1.5 cm thick, onto a dehydrator sheet and dehydrate for 12 hours at 100f.


Step 3 About 5 hours before you would like to serve the finished pizza, prepare the "pepperoni" by slicing the small zucchini included in the "pepperoni ingredients list, long ways, each slice about 1/2 a cm thick, similarly to how you would slice a zucchini to make the "pasta" for a raw lasanga.


Step 4 Cut out circular peices from the slices of zucchini using a small circular cookie cutter type tool about the size of pepperoni peices.


Step 5 Make the marrinade for the "pepperoni" by putting all the remaining ingredients on the "pepperoni" ingredients list, into a high powered blender and blend untill smooth.


Step 6 Place the circular zucchini pieces into a dehydtator worthy container that is big enough for them to be laid out with being on top of each other, and pour the marinade on top of them.


Step 7 Using clean hands rub the marinade gently into the zucchini pieces making sure that each are well covered and place the container into the dehydator for 4 hours. After 2 hours remove the zucchini pieces form the container and transfer them still well covered by the marinade ontoA dehydrator sheet, then return them to the dehydrator for the remaining 2 hours of dehydrstion time.


Step 8 Prepare the tomato sauce by putting all of the ingredients into a high powered blender and blend until combined but slighly textured, transfer all of the mixture into a cheese cloth and squeeze out accesive moisture. Then transfer into a container and set aside.


Step 9 Prepare the "cheese" sauce by putting all of the ingredients into a high powered blender and blend until think and smooth.


Step 10 Asemble pizza by spreading the tomato sauce onto the freshly dehydrated base leaving about a cm of base showing all the way aound the edge of the pizza, followed by the "cheese" sauce on top of that.


Step 11 Place the now dehydrated "pepperoni" pieces on to the cheese as desired.


Step 12 Add the chopped vegetables and dried herbs listed for topping and return the assembled pizza to the dehydrator for 1 hour.


Step 13 Transfer the finished pizza to a serving plate.


Step 14 Serve and enjoy.


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