OMG! This is totally amazing! In fact, every raw recipe I have tried so far has been a huge blast for me.
Sea salt, pepper
4 tbsp olive oil
40 g / ¾ cup mushrooms
½ teaspoon soy sauce
1 ½ tbsp lemon juice
260 g tomatoes
40 g / half a cup sundried tomatoes, soaked for 1 hour in warm water
2 teaspoons salt-cured capers, soaked and drained
2 teaspoons agave syroup
¼ teaspoon dried oregano
2 teaspoons vinegar
150 g / 1 cup cashew nuts, soaked for half an hour
2 tbsp chopped onion
fresh basil leaves to decorate
130 g / 1 cup sunflower seeds, ground (I ground it in my coffee grinder)
120 g oatflakes
5 tbsp warm water (I used more)
5 tbsp ground flaxseeds
¼ teaspoon ground turmeric
for 3-4 persons. Taken from Dunja Gulin’s Raw food kitchen, slightly changed. (This author has no problem with eating animals or by-products of their exploitation.).
Clean mushrooms and slice them thinly. Marinate them in the mixture of the soy sauce and lemon juice.
Put the oats and warm water in a bowl and knead for a few minutes. Add the remaining ingredients for the base and knead until the mixture binds together. Cut two 35 cm sheets of baking parchment and place the dough ball in the middle of one. Cover with the other sheet and flatten the dough with a rolling pin into a circel about 26 cm across. Discard the top sheet, transfer to a plate and let stand for 15 minutes.
For the topping, seed the plum tomatoes. Cut 150g / 5 oz. Into very small dices, add a pinch of salt, after a few minutes pat them drz on kitchen paper. Put aside.
Chop the remaining tomatoes, the sun-dried tomatoes and capers and blend in the food processor with the agave, oregano, 1 tbsp oil and 1 teaspoon of the vinegar. This is the best pizza sauce ever!
Drain the cashews well and put them in a food processor with the onion, the remaining lemon juice, vinegar and oil. Blend until smooth.
Spread the pizza sauce over the pizza base. Use a teaspoon to cover the sauce with dollops of cashew mixture. Scatter the reserved diced tomatoes and the marinated mushrooms over the top. Finish with some dried oregano, black pepper, fresh basil leaves and a drizzle of olive oil. It can be stored in the fridge for up to 3 days. I doubt that it will though :). Thank you for this rawsome recipe, Ms Gulin!