Ani's Raw Food Essentials - Ani Phyo [63]
One thing that is different in raw pizza is the crust: it’s wheat and gluten free and made from flax and vegetables, so it’s superhealthy. I like to use a dehydrated crust, which has a texture similar to baked crust once all the toppings and sauce are on it. But dehydrated crust isn’t a must-have; in this chapter I’ll introduce you to a delicious no-dehydration-required instant crust that works great for times when you want a pizza quickly and don’t have a premade crust ready.
I’ll start you off with some of the basics to show you how easy it is to begin with your favorite crust, then layer on all of your favorite toppings. Just as baked pizza always tastes better the next day, my raw pizzas also taste better a few hours, or even a day, later. The veggies and sauce have time to marinate, and the crust will soak up the juices. If you can hold off, give it a try. Better yet, make extra so you’ll have leftovers for the next day.
INSTANT PIZZA CRUST
MAKES 4 SERVINGS, OR CRUST FOR ONE 12-INCH PIE
To make this simple crust, mix the ingredients together, form the batter into your desired shape, and then add your favorite sauce and toppings. No dehydration required.
Seasoned with oregano, garlic, and olive oil, this is a moist, soft crust with a texture and consistency similar to that of a whole-grain, seeded, handmade tortilla.
You can form the batter into four individual pizzettes, or into one larger pizza crust.
1 cup sunflower seeds, ground into powder (about 1¼ cups, ground)
1 cup flax meal
2 teaspoons dried oregano
½ teaspoon salt
1 teaspoon minced garlic (about 1 clove)
2 tablespoons olive oil
5 tablespoons filtered water, plus extra if needed
Place the sunflower and flax meal, oregano, and salt in a mixing bowl. Toss to mix. Add the garlic, olive oil, and water, and mix well. You can add another tablespoon of water if needed to help batter stick together, but be careful not to add too much water so your crust doesn’t get mushy.
If making individual pizzettes, scoop 1/3 cup lightly packed portions onto each of four serving dishes. Press each into a circle about 4 inches in diameter, with a raised edge around the circumference.
Or, on a serving tray, press the entire batter into one large pizza crust with a raised edge.
Scoop on your favorite sauce, cheeze, and toppings, and serve.
The crust alone will keep for 5 days in the fridge. An assembled pizza will keep for 1 to 2 days in the fridge, depending on the freshness of the toppings.
REMEMBER, THERE’S NO need to be extreme. So, if you prefer using an already baked whole-grain pizza crust, just top it with your favorite raw dairy-free cheeze and sauce, plus toppings. The raw ingredients won’t require any additional cooking time, so you can still eat up right away.
AMBER WAVES OF GRAIN
WE ALL love our breads, bagels, pizza, pasta, breakfast cereals, and pancakes, which have become a staple in the American diet. But, as the book Dangerous Grains states, grains are at the root of many serious health issues. Wild grains are hard to eat and were never a part of our human diet until recent agricultural technology was invented. Grain farming requires more effort than hunting or gathering, but grains can be stored for long periods of time, making grains more reliable as a source of food. This enabled humans to settle into more permanent communities.
Most grains today are highly processed, have excessive amounts of sugar and carbohydrates, and are full of toxic pesticides and additives. Processing whole-grain wheat into white flour grinds away its nutrients and leaves behind