This pizza dough is made of beet pulp leftover from juicing. It’s raw, yummy, healthy and gluten free.
To make your raw beet pizza dough you will need:
3 cups organic beet pulp from juicing
1 cup organic coconut flower
2 TBS hemp seed oil
2 TBS organic raw hemp seeds
½ tsp pink Himalayan salt
½ tsp dry oregano flakes
pinch of black pepper
Combine all in a big mixing bowl. Using your hands make round pizza’s spreading the dough on a teflon sheet ( you can make 2 big one or 4 small one). I put some coconut oil on a teflon sheet, so its easy to peel it off later. Dehydrate the pizza for about 4 h on 110 degrees then flip it over and dehydrate for another 2h, depending when is ready and how you like it, more soft or crispy, otherwise dehydrate for longer. Add sauces and toppings.
Raw Tomato Sauce:
2 ripe raw organic tomatoes
6 pieces organic sun dry tomatoes soaked in 1 cup of pure water for 30 min
2 pieces raw garlic
pinch of pink Himalayan salt
Mix all in a Vitamix.
Creamy Raw Pesto Sauce:
1 cup raw cashews
1 cup pure water
1 cup organic spinach
pinch of cayenne pepper
pinch of pink Himalayan salt
Mix all in a Vitamix.
Raw Cashew Cheese:
1 cup raw cashews
1 cup pure water
1 tsp vegan probiotic powder, I used O’Donnell Flora Balance Powder
1 tsp Bragg nutritional yeast
pinch of pink Himalayan salt
Mix all in a Vitamix.
Spread each sauce on your pizza add raw veggies like spinach, peppers, tomatoes, scallions, avocado, arugula, onions, garlic, raw olives, mushrooms, sprouts or whatever you like on your pizza. Add fresh herbs like basil or thyme. Eat it like this or put back your pizza in the dehydrator and warm up for 30 min. It’s so yummy. Enjoy : )
