Vegan, gluten free, refined sugar free

Equipment

Food processor

Blender

Dehydrator or oven

Base

3 cups x buckwheat (soaked for 10-12 hours)

8 x medium carrots

1 tsp x salt

2 tbsp x honey

3 tbsp x Italian herbs

1 1/2 cups x golden flaxseeds

1/2 cup x cold pressed olive oil

Method

  1. Drain buckwheat and rinse thoroughly.
  2. In a blender, blend the golden flax until it becomes a flour.
  3. In a food processor, process the honey, herbs, oil, salt, buckwheat and carrots until combined. Drop carrots in as the food processor is blending so that the processor doesn’t jam.
  4. Place mixture into bowl, add flax and combine.
  5. Spread onto dehydration sheets into round pizza shapes. Dehydrate on 40 degrees for 18-24 hours. If you don’t have a dehydrator, spread the mixture onto baking paper and place in an oven on 180 degrees for 10-30 minutes. The time will depend on how thick you have made the spread.
Pesto

1/2 cup x nutritional yeast

1/2 cup x cold pressed olive oil

2 cups x kale

1 cup x basil

1 x garlic clove

1/2 x avocado

2 tbsp x pink rock or celtic salt

1/2 cup x macadamia nuts

Method

Blend in food processor. Season to taste and add more oil or filtered water if needed. It will keep in the fridge for about a week.

Macadamia and cashew herb cheese 

1 cup x cashews (soaked 2-4 hours)

1/2 cup x macadamia nuts (soaked 2-4 hours – for consistency)

1/2 cup x filtered water

1/4 cup x lemon juice

2 tsp x nutritional yeast

1 x diced shallot

tsp x pink rock salt

2 tbsp x Italian dried herbs or fresh herbs of choice

Method

Drain the soaked nuts and rinse thoroughly. Place everything in a food processor except for the herbs. Finely chop all the herbs and fold in. Add cracked pepper to taste. It will keep for 3 days in the fridge.

Tomato Sauce 

1/2 cup x sundried tomatoes (soaked for 2 hours or until soft)

1 cup x chopped fresh tomatoes

1 x red capsicum

2 tbsp x olive oil

1 tbsp x apple cider vinegar

1 tbsp x ‘Braggs’ amino acid

3 x soaked dates

3 cloves x garlic

3 tbsp x dried Italian herbs

1/2 tsp x salt

Method

Blend in blender until smooth. Make sure you put the tomatoes and capsicum in the blender first.

Alternatively if you don’t mind if it isn’t raw. You can:

  1. Sauté garlic and half a diced onion in olive oil.
  2. Add dried herbs, tomatoes and chopped capsicum. Place lid on. Simmer until soft. You may have to add a bit of water if it sticks.
  3. Once cooked place all the ingredients in blender.

Assemble pizza in a cool and funky way! Add any fresh vegetables or other toppings to taste.

Make this and everyone will want a pizza you!

 

About Tash

Tash Burbury can be found cooking delicious meals at Billabong Retreat or you can find her at Northern Beaches markets every other Friday.

She also offers conscious catering blessed with high vibration, local and sustainable Australian flavours. Refined sugar free, vegan and gluten free available. You can find out more about her at https//:www.burburywholefoods.com &
https://www.instagram.com/burburywholefoods/

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