Monday, 20 May 2013

Rooster's Raw Pizza Crusts

The difference between this raw "pizza" crust recipe and my raw cracker recipe is that this is sweetened with agave, there are pine nuts and chunkier vegetables are added to the pulp. I'm still juicing beets and cabbage so this is why my crusts are purple. The rest of my leftover juicing pulp used in this crust contains lemon, broccoli stems and apple. I'm having lots of cabbage lately and you can read more about that in yesterday's blog post.

Don't expect a doughy experience. This is going to be a hard crust with a Italian onion flavor.


Vegetable and seed mixture
 
Mix together in a large bowl:
  • 3 to 4 cups leftover juice pulp
  • chopped chives or other herb
  • chopped onion; you can keep pieces thin and long
  • 2 to 3 Tbsp agave nertar
  • dried Italian herbs
  • 1/2 Tbsp of sea salt
  • dash of cayenne
  • the equicalent of 1/2 cup of:
  • --whole or milled chia seed
  • --hemp seed
  • --milled flax seed

Nut mixture
Process together in a food Processor until soft, smooth texture is obtained.:
  • 1 cup walnuts
  • 1/4 cup pine nuts
  • a huge chunk of coconut oil (about 2 Tbsp)
  • 2 cloves garlic
Fold the nut mixture into the vegetable and seed mixture. Form cracker shapes on your work surface such as a smooth cutting board.
 

You might need to grease up your tools with olive oil. I actually experimented with a cookie cutter here.


  If you're not sure how to shape your dough, go biscotti style. Where you shape the dough into a loaf and slice it, flattening each piece with your fingers and then transferring it onto the tray.

 

Depending on the thickness, dehydrate for 24 hours at 105F.


Enjoy with hummus and friends!