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Recipe: Plant-Powered Pizza
hacienda-photo43
Recipe: Plant-Powered Pizza

Making the choice to incorporate more plant-based cuisine into the diet almost always involves a transitional period.  That being said, many of our guests at Hacienda del Sol arrive here with little or no experience enjoying raw vegan food, but they are quick to admit that it is satisfying, filling, and delicious!

While making the move to more raw, you will be happy to know that there are lots of yummy dishes out there to enjoy.  It is important to note that increasing the amount of raw, whole, organic and vegetarian food eaten should be a gradual process, as to not overstimulate the body’s natural detoxification processes, but also to ensure longevity.

We like to encourage culinary exploration, and for people that may at first be hesitant, we find that all they typically desire is flavour and texture reminiscent of traditionally cooked fare.  To that end, we have created several recipes like our Raw Tacos, Raw Pastas, and Onion Bread Avocado Sandwich.  Heck, we’ve even gone so far as blessed our diners with a raw version of pizza!  And this is not only one of my personal faves, but guests tell me that this is one of the best plant-based plates they’ve ever had too.  I think the secret is in the crust.

So without further a due, we present, Hacienda del Sol’s Raw Pizza Recipe. And be sure to check out the rest of our menu here!

Pizza Crust

  • Pulp from the juice of 10 large carrots*
  • ¾ cup olive oil
  • ½ cup soy sauce (or tamari, nama shoyu, or Bragg’a Aminos)
  • 1 cup freshly ground flax seed
  • 1 ½ cup sunflower seeds (soaked for 4 hours, and strained)

*Reserve juice.  Alternatively you can finely grate the carrots, and squeeze out excess juice in a clean tea towel.

First rind the flax seeds in a Vitamix or seed grinder and set aside.

Add carrot pulp to a large mixing bowl, then add the rest of the ingredients and mix until well combined.  If the dough is very dry add reserved juice or water, 1/4 cup at a time and mix until you have a dough-like consistency.

Using non-stick teflex dehydrator sheets, spread rounds in a thin layer (about 1/2 cm thick), and score into slices.

Dehydrate at 115° F for 8-12 hours. Flip over and dehydrate until crispy.

Toppings

Sun-dried Tomato Marinara (recipe follows)

Marinated mushrooms  (recipe follows)

Marinated thinly slices onions

Fresh thinly slices tomatoes

Thinly sliced red pepper

Avocado slices

Pizza sauce

  • 2 cups sun-dried tomatoes, soaked and drained if very dry.
  • 1 clove garlic, minced
  • ¼ cup finely chopped red onion
  • 1 cup fresh basil
  • ½ cup fresh parsley
  • 1 tablespoon dried Italian seasoning
  • 3 tablespoons Extra virgin olive oil
  • 2 tablespoons agave syrup (raw), maple syrup (not raw), or honey (non-vegan),
  • 2 tablespoons apple cider vinegar or lemon juice
  • 1 teaspoon sea salt
  • ½ teaspoon pepper

In a food processor, process the sun-dried tomatoes until broken down roughly.  Add remaining ingredients and process until everything is well combined.

Marinated Mushrooms

  • 1 box of mushrooms (8 oz), choppedmushrooms
  • juice of 1/2 lemon
  • 1/4 cup soya sauce (or nama shoyu, tamari)
  • 1/2 cup olive oil
  • 7 garlic cloves, minced or grated
  • 1 t dried oregano

 

Combine all ingredients in glass bowl.  Refrigerate for 4 hours minimum.  Best served the next day.

Interested in learning more about raw food preparation?  Why not join us for our Raw Food Culinary Retreat?