Shazzies Pizza
Submitted by Zoe on March 26, 2007 - 8:02am
(11 votes)
Servings:
This makes one big pizza. The size of a dehydrator tray. I recommend doubling it. This is adapted from ‘Detox delights’ by Shazzie. (www.shazzie.com) This is worth the effort. Make double the recipe, you will want to eat more of it, I always make two at once. It is very reminisant of cooked pizza and really helps to squash bready,carby junk food cravings. The photo is kindly donated by the wonderful Mygreenmojo, it looks great thank you!
Ingredients:
2 cup buckwheat sprouts, just sprout for 24 hours
2 bananas
1 stick of celery
1 clove of garlic
5 fresh ripe tomatoes
3 cup dried tomatoes, soak for 1/2 hour before using
1 red onion
1 orange or red bell pepper
5 mushrooms
2 teaspoon lemon juice
teaspoon good salt
3 dates, soak for 15 mins if using dried dates
2 tablespoon unrefined organic olive oil
1 cup pine nuts
1 cob of corn
1 white or yellow onion
Preparation:
Base:Process the buckwheat, celery, garlic, bananas together in food processor
Spread out onto a dehydrator tray until 2cm thick. Slice tomatoes thinly and press into the base.
Dehydrate for about a day until solid, but not too crispy.
Topping: make 3 cups of dehydrated tomatoes (or use sun dried), blend in food processor with 1/4 cup onion, one ripe tomato, 2 teaspoons of lemon juice, 3 dates (soaked if not fresh) and a teaspoon of salt until it is a deep red colour and everything is smooth. It takes a while to do it thoroughly. You may need a touch of water to get it smooth. Spread this on the pizza crust after it is dehydrated.
Cut up the peppers and mushrooms and red onion, sprinkle all over a dehydrator tray and dehydrate while you’re dehydrating the crust, for a few hours until the veggies have softened.
Cheese: Process the corn and the pine nuts with the olive oil until it is really creamy, add salt to taste, spread it over a dehydrator tray and dehydrate while you’re drying everything else for about 6 hours or until it has gone golden and a little hard on one side, just do one side.
So once the crust, cheese and veggies are dehydrated you can assemble the pizza. Do this just as you are about to eat it.
Spread the tomato sauce on the pizza, then the veggies and then the cheese, softest side down.
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23 reponses to "Shazzies Pizza"
1. I like to use the cheese
I like to use the cheese recipe from this pizza recipe for my pizza. After my bf expressed his preference for a thin crust, I started using a flax cracker or tortilla recipe for the crust--it's much easier and holds together better than the crust here. I just dry the cracker/tortilla until pretty dry on both sides, and put on the sauce and cheese and dehydrate all of it together; it works pretty well. And I skip the dates in the sauce. Blech.
2. I finally got to taste this
I finally got to taste this tonight and thought it was just all right. The flavors didn't seem to blend particularly well. And the days of preparation for this seemed excessive. I also got a bit screwed up following the recipe because the steps are out of order.
3.
When you dehydrate the crust, do you flip it in the middle?
4.
Yum! I have started doing much simpler and no gourmet recipes, but this picture is changing my plan for a weekend day soon :)
5.
in Australia our major grocery stores sell pine nuts... but maybe you could do an internet google search to find them if you cant other ways... Just a thought...
6.
Alfalfa won't work!! Just buckwheat for this one I think. Buckwheat makes it so authentic and warming. It's easy to find over here(uk) and cheap!
7.
Hey mygreenmojo,
Your picture is fabulous - yummy - and motivational. I can't wait to try this recipe. I hope it turns out like yours.
8.
Can I use Alfalfa sprouts instead of buckwheat?
9.
Hey Zoe, when I made this I took a picture of it and it the picture looks just as delicious as it tastes! If you want, you can put it up here. Soooo good! =)
Here's the link:
http://i25.photobucket.com/albums/c71/mygreenmojo/IMG_2513.jpg
10.
raw backwheat is much later color...
recipe sounds wounderfull even very involved
thank you for sharing and hope to try it one day
11.
How can you tell if buckwheat is raw?
12.
We just tried to take the crust off of the dehydrator sheet and it stuck. It broke apart. Does anyone have any sugestions? Should we use a bit of olive oil?
13.
Hi Zoe. This sounds fabulous! I'd love to see a picture. I'm going to try it as soon as possible. This is the best pizza recipe I've seen yet- particularily from a technical standpoint.
14.
Thanks Zoe! Do you not use raw pine nuts or they just harder to find? I did make this once, but it didn't come out great. My daughter liked it, but the rest of us didn't. Going to try again. thanks again.
15.
Sorry I didn't see your comments until now Rawstiles,
Instead of pine nuts you can try almonds, I did this once and it is OK but not as 'special' as the pine nuts. If you're not concerned about being 100% then maybe cashews or macadamias would be a good substitute - the nuts need to be as fatty and oily as pine nuts are you see.
When I do it separately the crust is dehydrated all on it's own, and I only add the tomato sauce when I have finished everything and am about to serve. This keeps it crispy.
Dehydrating the cheese, sauce, veggies and crust all separately is the best way, it takes less time too.
16.
Zoe - let me get this right...when you do the separate layers, you make the crust w/tomatoes and then do you add the sauce to the crust while dehydrating the rest separately? sorry for so many questions, for the work and ingredients involved I so want this to come out right!
17.
I can not find raw pine nuts at any store around me, including whole foods and two other health stores. Any suggestions? Thanks!
18.
I changed the method because if you dehydate everything together on separate trays it only takes maybe 12 hours to make the whole thing instead of double that! And this way the base stays crispy and doesn't go soggy.
19.
Another thing I do sometimes is to dehydrate the topping veggies on a separate sheet on their own, and spread the cheese on it's own dehydrator sheet aswell, so everything is dehydrated separately. Then when it's all done I assemble it. It makes it even better.
20.
Hi Kandace sorry I didn't see your comment/question til today, glad you made it and liked it!
I am vague about the dehydrating time because I never time it, I can't help but keep on checking every few hours, so I estimated about a day, morning till night.
I agree, more topping than I put on the recipe, is better.
21.
I took my first batch out of the dehydrator tonight and we had pizza for dinner! I can't believe how satisfying this recipe is. One note: my crust became pretty crispy after about 8 hours. Next time, I'd add more mushrooms and other pizza toppings to the mix.
22.
When you mention dehydrating for "about a day", do you mean 24 hours or, say morning till night? Thanks!
23.
I made Shazzie's pizza before. It is very delicious and, yes, worth the trouble. Great transition food!