This is SO good and satisfying
Here Is the crust recipe 🙂
TRA Patented Raw Pizza Crust (1 big crust, serves 2-4)
3 big Zucchini (1.5 lb / 680 g)
1 big Tomato (.33 lb / 150 g)
Full handful Sun Dried Tomato’s (1/2 cup)
Small handful Basil
2-4 leaves of Oregano
6-10 Chives or 3 Green Onions
2 handfuls Raw Pumpkin Seeds
2 Medjule Dates (be sure to Pit)
To start make noodles out of the 2 straightest Zuchini’s (or 2/3’s of the zuchini’s total).
Next make the sauce (or invent your own sauce) by blending the Tomato with the rest of the zucchini, add the Dates, Sun dried Tomatoes and Pumpkin Seeds, blend till smooth. Last add the Chives and the herbs, Pulse blend these to retain maximum flavour.. over blended basil gets bitter and less flavorful.
Mix the sauce with the noodles well and place on a Teflex Lines Excalibur Dehydrator Tray.
Form a Thick Pizza Crust by pushing the noodles down, As shown, Carefully making sure it is uniformly thick, with a thicker “crust” edge if preferred. The crust should be about 1/2 inch thick in the middle.
Place in the Dehydrator at 118, at about 6-8 hours in rotate the dehydrator sheets and turn them around to evenly dry. At 16-18 hours Flip the raw Pizza Crusts (they should be fully dry on top) place a extra tray on top, flip and carefully peel off the teflex Sheet. Continue to dry for 1-3 hours or until dry on the bottom side..
The whole process can take 21 -24 hours.. best to start before dinner the day before you want to have the Pizza Party!!
Once dry your Shell is Ready!!!
Marinade these overnight for the next day.
Pineapple Marinated veggies:
One large or two small bell peppers
1/2 – 1 lb of mushrooms
1 pineapple cored and chunked (save skin)
Combine in a covered dish, wring the juice over the veggies and refrigerate overnight tossing occasionally.
Dehydrate at 115 for three hours.
Make the sauce while the veggies are in the dehydrator…
For the sauce I threw
2 cups of cashews
Bell pepper scraps (from the way I cut my peppers 🙂 but you could use one bell pepper),
The meat of a young coconut,
1/4 – 1/2 cup nutritional yeast
a squirt or two of coconut vinegar or apple cider vinegar
few dashes of Namah Shoyu
1 teaspoon miso
drizzled the coconut water as you blend until You get the right consistency.
To make a Pizza, Line the top of the crust with a layer of leafy greens, I love Spinach and arugila, but any green with medium to large leaves will do. Place your favorite Pasta or Pizza Sauce on top, Such as in my “TRA Retreat Treats” Recipe book, and top with any toppings you like. My Favorite toppings are Green Onions, Diced Red Pepper, Pinapple and Mushrooms!! MMM
Dehydrate for another 2-4 hours until perfectly done, cut and Serve up