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up the sauce and marinade from the mushrooms. Another option is to put the assembled pizza into your dehydrator to warm up for an hour or two at 104°F before serving.

For a thicker marinara, add 1 tablespoon of chopped sun-dried tomatoes when blending your sauce.

TOPPINGS

2 cups sliced mushrooms (any type)

2 tablespoons Bragg Liquid Aminos or Nama Shoyu

2 tablespoons extra-virgin olive oil

½ teaspoon fresh rosemary, ¼ teaspoon dried, chopped

1 recipe Cherry Tomato Marinara (page 240)

1 recipe Buckwheat-Battered “Fried” Onion Rings (page 116)

Olive oil or Herb-Infused Olive Oil (page 217)

CRUST

1 recipe Buckwheat Pizza Crust (page 213), Tomato Pizza Crust (page 213), Oregano Pizza Crust (page 214), or Instant Pizza Crust (page 209)

Place the sliced mushrooms in a mixing bowl with the Bragg, olive oil, and rosemary. Toss to mix well, and set aside to marinate.

Assemble the pizza by spreading the marinara on your crust. Next, squeeze the liquid from the marinated mushrooms and discard the marinade. Add the mushrooms to your pizza. Lastly, sprinkle with your onions. Drizzle with several tablespoons of olive oil before serving.

SERVING SUGGESTION: Sprinkle with microgreens, arugula, and/or Cheezy Sprinkle (page 106).

Will keep for 1 to 2 days in the fridge.

Herb-Infused Olive Oil

YOU MAY HAVE noticed that I love to drizzle olive oil over my pizza just before serving. It’s to create that greasy feel on your lips similar to when you’re eating a baked dairy pizza.

A delicious idea is to pour about ¼ to 1/3 cup of olive oil into a small glass jar or bowl, and add fresh herbs and spices, such a tablespoon of torn fresh basil, thyme leaves, chopped rosemary, minced garlic, and/or diced chiles. Then, cover and set aside for an hour or more, to infuse and mix together all the flavors.

Use this infused olive oil to drizzle over your pizza. Don’t bother to strain—include all the herbs and spices.

GARLIC MARGHERITA PIZZA

MAKES 4 SERVINGS

My raw version is very similar to the baked classic: marinara is spread over your favorite crust layered with sliced tomatoes, cheeze, fresh basil, and minced garlic.

CRUST

1 recipe Buckwheat Pizza Crust (page 213), Tomato Pizza Crust (page

213),

Oregano Pizza Crust (page 214), or Instant Pizza Crust (page 209)

TOPPINGS

1 recipe Cherry Tomato Marinara (page 240)

1 cup sliced and seeded tomato

1 recipe of your favorite Basic Cheeze (page 103)

¼ cup torn fresh basil

1 teaspoon minced garlic

Olive oil or Herb-Infused Olive Oil (page 217)

Make your marinara. For a thicker marinara, add 1 tablespoon of chopped sun-dried tomatoes when blending your sauce.

Assemble the pizza by spreading the marinara on the crust. Top with the tomato slices.

Drop dollops of cheeze from a spoon onto the pizza. Sprinkle with basil and garlic. Drizzle with olive oil before serving.

Will keep for 1 day in the fridge.

VARIATION: Mix it up by adding fresh herbs, marinated mushrooms, black olives, or other toppings.

HAWAIIAN PIZZA

MAKES 4 SERVINGS

Most of the flavor in Hawaiian pizza comes from the pineapple, with the bacon adding a salty, hearty mouthfeel. In my raw vegan version, the toppings are pretty much the same with marinara, cheeze, pineapple, plus my Coconut Bacon.

CRUST

1 recipe Buckwheat Pizza Crust (page 213), Tomato Pizza Crust (page 213), Oregano Pizza Crust (page 214), or Instant Pizza Crust (page 209)

TOPPINGS

1 recipe Cherry Tomato Marinara (page 240)

1 recipe Basic Cheeze (page 103)

1 cup diced fresh pineapple

1 recipe Coconut Bacon (page 76) or Eggplant Bacon (page 78)

Olive oil or Herb-Infused Olive Oil (page 217)

Make your marinara. For a thicker marinara, add 1 tablespoon of chopped sun-dried tomatoes when blending your sauce. The dried tomatoes will soak up excess tomato juice.

Assemble the pizza by spreading the marinara on the crust. Drop dollops of cheeze from a spoon onto the pizza. Add the pineapple and bacon. Drizzle with a few tablespoons of olive oil before serving.