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Wednesday, May 16, 2012

Raw Spinach and Olive Pizza







Toppings:
  • Black Olives
  • Fresh Spinach
  • Chopped Roma or Cherry Tomatoes
Red Pepper Zucchini Bread
  • 2 cups sprouted buckwheat (soak the buckwheat overnight, rinse thoroughly)
  • 1 cup ground flax
  • 1/2 zucchini
  • 1 small red bell pepper
  • 1 tbsp. onion powder
  • 1/4 tsp. himalayan salt
Instructions:   Put ingredients in your food processor and process until you get a dough. Stir before placing on the dehydrator sheet to ensure there are no leftover chunks. Spread mixture onto your dehydrator sheets and place trays in the dehydrator. Dehydrate for 5-7 hours on 110-115, flip once in between. Some breads may require up to 10 – 18 hours dehydration depending on how malleable you’d like them to be. I like soft and light breads so I only dehydrate them for a short amount of time.
2 Minute Pizza Sauce
  • 2 Fresh Roma Tomatoes
  • 4-5 sundried tomatoes (soaked for 30 minutes)
  • ¼ tsp. onion powder
  • ¼ tsp. himalayan salt
  • ¼ cup parsley
Instructions: Blend ingredients in food processor until chunky and spreadable. Should take about 30 seconds.
Pizza Assembly: Remove your bread from the dehydrator trays and spread on your pizza sauce. Sprinkle your toppings and serve :) Breads will keep in the fridge in an airtight sealed container for up to a week.


http://www.youngandraw.com/raw-spinach-olive-pizza-with-2-minute-pizza-sauce/

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