sirova pizza

(za 10-12 malih pizza)

što/

:kora
1 šalica proklijale heljde
3/4 kg mrkve
1 velika tikvica
1/4 šalice lanenih sjemenki
malo himalajske soli (opcija)

:umak od rajčice
8-10 polovica sušenih rajčica
mala šaka grožđica
malo vode
svježe rajčice (opcija)

:nešto kao sir od suncokreta
1/2 šalice suncokretovih sjemenki
1/4 šalice indijskih oraščića
1/4 šalice sezama
sok 1 limuna
malo himalajske soli

:ostalo
10-15 dag šampinjona
1 mala tikvica
rukola
masline
ili bilo kakvo povrće po želji

kako/

:kora
Izblendati proklijalu heljdu, mrkvu, tikvicu i lanene sjemenke (prethodno namočene sat vremena u malo vode kako bi nabubrile i pustile sluz); začiniti po želji (meni je bilo skroz dobro bez ičega). Rasporediti na police dehidratora u željenom obliku, ne pretanko da ne popuca kasnije. Dehidrirati oko 8 sati na 41 °C, po potrebi okrenuti na drugu stranu i dehidrirati još malo.

:umak od rajčice
Sušene rajčice i grožđice namočiti sat-dva u malo vode, dovoljno da ih prekrije. Ako je sezona rajčice, dodati i nekoliko svježih cherry rajčica i sve zajedno izblendati. Rasporediti umak po korama.

:sir
Namočiti suncokret, sezam i indijske oraščiće 6-8 sati, procijediti i isprati. Dodati limunov sok i po želji malo himalajske soli i izblendati u homogenu smjesu. Rasporediti po umaku od rajčice.

:ostalo
Dodati povrće po izboru. Ako želite šampinjonima (ili svemu skupa) malo pojačati okus, možete ih lagano začiniti soja sosom i sve skupa staviti u dehdrator na 46 °C na oko 15 minuta.

što ako/
[link] dehidrator, blender, mikser, nije frka.
Ja sam sve radila štapnim mikserom i super je bilo.
Ako imate par dana vremena i strpljenja da ova pizza bude umjetnost, možete umjesto lažnog sira napraviti fermentirani sir - malo dulje ostavite jogurt od badema da se cijedi kroz vrećicu, a možete ga malo i dehidrirati (cijeli recept za fermentirani sir ću objaviti uskoro).

[ENGLISH]

raw pizza

(for 10-12 small pizzas)

what/

:crust
1 cup sprouted buckwheat
3/4 kg carrot
1 big zucchini
1/4 cup flax seeds
a bit of himalayan salt (optional)

:tomato sauce
8-10 sun-dried tomato halves
small handful of raisins
a bit of water
fresh tomatoes (optional)

:sunlower seed cheese
1/2 cup sunflower seeds
1/4 cup cashews
1/4 cup sesame seeds
juice of 1 lemon
pinch of himalayan salt

:other
10-15 dag mushrooms of choice
1 small zucchini
rukola
olives
or any vegetables of your choice

how/

:crust
Blend the sprouted buckwheat, carrot, zucchini and flax seeds (previously soaked in a bit of water for an hour) into a more or less homogeneous mixture. Add spices or salt if desired (I like it plain). Spread it on dehydrator shelves in a desired shape and keep on mind that it will get quite thin after dehydration. Dehydrate around 8 hours on 41°C, if needed turn on the other side and dehydrate until it is dry.

:tomato sauce
Soak the dried tomatoes and raisins for an hour or two in a bit of water, just enough to cover them. If it is season for tomatoes, you can ad a couple of fresh cherry tomatoes too and blend it all into a sauce. Spread the sauce on top of dehydrated crusts.

:cheese
Soak the sunflower seeds, sesame and cashews for 6-8 hours, discharge the water and wash them a bit. Add the lemon juice and a pinch of himalayan salt and blend it into a homogeneous mixture. Spread it on top of tomato sauce.

:other
Add vegetables of your choice. If you want to make the mushrooms (or all of it) more aromatic, you can slightly spice them with tamari soy sauce and put the pizzas into a dehydrator on 46°C for 15 minutes.

what if/
[link] dehydrator, blender, whatever, it's good.
I made it all with a stick blender and it turned out great.
If you have a few days of endless free time and patience and want this pizza to be real art, you can use a real fermented nut/seed cheese instead of this fake cheese. Just let the nut yogurt strain for a few more days and you can even dry it a bit in a dehydrator. I will write a full recipe for that soon.