Raw Pizza

Ingredients

For the base:
2 cups presoaked and sprouted buckwheat
1 cup sunflower seeds
1 cup milled flax seeds
½ cup flax seeds, soaked for 2 hours
1/3 cup sundried tomatoes, rehydrated (if jarred then wash off the oil)
¼ cup rapeseed oil
1/3 cup water
4 garlic cloves
½ onion
Pinch of sea salt
Fresh spinach leaves

For the aubergienes:
2 aubergines
4 tbsp oil
2 tbsp tamari
2 apricots
3 tsp onion powder
1 clove garlic
1 tbsp curry powder
Dash of water

For the mushrooms:
2 cups mushrooms, peeled and sliced
2 tsp dried juniper berries, ground
½ cup tamari sauce
¼ cup rapeseed oil
2 garlic cloves
¼ cup apple cider vinegar
¼ cup water
2 dates

For the onions:
7 large onions
3 tbsp olive oil
¼ cup water
2 tbsp tamari
4 medjool dates
4 dried apricots
2 tbsp agave

For the sauce:
1 cup sundried tomatoes (rehydrated or if from a jar rinse off oil first)
1 cup soaked dates (soaked overnight in water)
3 large tomatoes
2-4 garlic cloves
½ onion
1/3 cup rapeseed oil
½ lemon juiced

Method

For the base:

1. Blend all the ingredients in a food processor on the s blade until a dough like consistency is reached
2. Pour onto a baking sheet and shape into a round pizza base using a spatula
3. Dehydrate for 1 hour on 40
4. Remove drying sheets and flip base and dehydrate for a further 10 hours

For the aubergine:

1. Slice the aubergines lengthways into 2mm thick slices and place in an oven dish
2. Blend together the remaining ingredients and pour over the aubergines, ensuring all are covered in the mixture. Leave to marinade for at least 4 hours.
3. Remove from the dish and dehydrate for at least 6 hours on 40. If you do not have a dehydrator you may dry in the oven at 50 with the door ajar for 2 hours.

For the mushrooms:

1. Blend together all ingredients except the mushrooms
2. Pour marinade over sliced mushrooms and leave for at least 4 hours or overnight
3. Remove mushrooms from marinade and used as they are, alternatively dehydrate for at least 4 hours to create a rich creamy and fried texture

For the onions:

1. Peel and slice the onions to make rings
2. Blend together the remaining ingredients and pour over the onions, massaging with hands to ensure good coverage
3. Dehydrate on 40 overnight (8 hours), turning once. If you do not have a dehydrator place in an oven dish and dry in the oven on 50 with the door ajar for 4 hours.

For the sauce:

1. Blend all ingredients and store in a jar until ready to use

To assemble:

1. Add a layer of spinach leaves to the base
2. Then spread the pizza sauce before the pizza sauce 
3. Decorate with toppings of your choice
4. Finish with pizza cheese and eat immediately