Which sauce would you choose for your pizza? Classic tomato based or a creamy white sauce?? 🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕
Spending the day working on @therawadvantage’s upcoming Frickin’ Rawsome Pizza recipe eBook! What I love the most about Chris’s recipes is that he bridges the gap between low fat simple raw recipes and high fat gourmet ones. He’s a low fat gourmet master chef!! This is a peak at one of my fave photos from our photoshoot showcasing some of the yummy pizza sauces you’re going to get in this book. You know it’s ALL ABOUT THE SAUCE! Watch for it! We’re almost done!!!!!! 🍕
If you’re a sauce lover check out our eBooks Naturally Rawsome Dressings and Naturally Rawsome Sauces Guide! The dressings e-book is 21 of our favourite low-fat, nut-free, raw vegan sauces and Naturally Rawsome Sauces is your complete guide to making awesome raw vegan sauces from scratch! Become a sauce master and enjoy more raw foods in your life. Link to our ebooks in my profile!
Today's #rawvegan lunch was....PIZZA! 🍕😍
I made this recipe up by looking at a few online recipes and just jumbling what I liked into one recipe. The base is instant and doesn't need dehydrating 🙌 (good for those of us who are a bit impatient with our food 😅) Here is the recipe I used, you can add more or less of what ever to tailor it to your liking!
Pizza crust (makes around 4-5 small pizzas)
Almonds - 1ish cup
Cashews - 1/4 cup
Hemp seeds - 1/4 cup
Flax - 1.5 cup
Water - 5-6 tbsp
- blend the nuts and flax into powder then mix with the rest of the ingredients and water
Raw pizza sauce:
- blend everything together
@botanicalcuisine Raw Feta
+ what ever else you like, I had a few different combos!
This pizza is #oilfree , #glutenfree , #grainfree#sugarfree , #saltfree , #cholesterolfree#raw , #vegan and 💯 #delicious .
I’ve been recovering from the coconut ice cream coma the last couple of days. Yesterday I ate so little it wasn’t worth documenting, it was a day of rest and I really had almost no appetite. I had my usual juices and had fruit lightly along with a very simple salad. Today I didn’t eat very much, but my appetite kicked up so the pizza was enjoyed.😉
The crust is made from blended zucchini, chia seeds, and psyllium husks. It was a little odd, it looked intimidating with a bit of a gel appearance inside. However the “gel” lent to a very appealing chewy and gooey pizza texture. One pizza had herbed marinara sauce made from both fresh and sun dried tomatoes, cashew cheese sauce, sliced fresh tomatoes and chopped bell pepper. The second pizza was more of a white sauce pizza using only the cashew cheese sauce, but topped with crushed garlic and oregano. I also topped it with fresh buckwheat microgreens.😋 both were very flavorful, and I think I enjoyed the garlicky cashew sauce pizza with greens more. I wisely kept my limit at two pieces, and it feels like it is digesting well.😏 Though this is not something I think anyone should eat all the time. I still prefer the way I feel after eating fresh, water rich foods like fruits.
The "Vegi Tales Kitchen - Eat Right, Shine Bright" E-BOOK is finally available for sale on Amazon 💪💪( link in bio ) 😊. I am very excited to share with you this exclusive selection of recipes and would like to thank all of you that supported me and helped me to follow my dreams and do what I enjoy most. ❤ I hope this cookbook will inspire readers towards living more consciously and also getting more creative in the kitchen. ❤I am looking forward to hearing your feedback and if you have any questions regarding the recipes, please join my Facebook private group called Vegi Tales Kitchen Cookbook 😁 Much love ❤️❤️
Raw Vegan No Overt Fat Pizza: tonight’s appetizer. I think I’m heading to Banana Island soon for a while so I’m enjoying some special stuff while I can 😉. I actually had eggplant pizzas planned but it backfired so I’m glad I had this contingency plan! 😂 Base: 2 portobello caps (stems removed) that I filled with a good bit of lime juice. I dehydrated them a long time, maybe a day? Sauce: I blended one large garden tomato and probably a few handfuls of homemade sundried tomatoes (I wanted to be certain of ZERO added salt), and one mango. Once it got to the right consistency (a super thick nice bright red sauce), I pulsed in a handful of fresh oregano and basil leaves from the yard. I scooped the sauce in the caps and topped with a few little things: mushroom, purple onion, our garden green bell peppers, chives and a dash of cracked pepper. It came out much better than I expected! I’d definitely do again and make like ten of them LOL. Now I gotta figure out the next course bc I’m starving. 😉 #therawoutlaw#rawveganpizza#pizza#healthypizza#noovertfats
raw vegan pizza for my husband with the sun dried tomato pizza crust by @wrawp. this meal was SUPER easy. I had pre prepped cashew cheese from last night when I made him cooked vegan Mac and cheese with avocado chunks. I simply spreaded the vegan cheese over the crust, warmed it up in the dehydrator @ 105 and then sprinkled diced veggies: red onion, tomatoes from our garden, romaine, sun dried tomato, kalamata olives, and yellow bell pepper. He approved! This is much better than him ordering a pizza out with nasty preservatives and junk. I care for my husband’s body and temple. Isn’t that true love? Some of his friends say I am trying to change his lifestyle, and that is not the case! Shouldn’t a partner provide loving meals that nourish a body, not kill it? I believe so 🙏🏻
Raw Vegan Pizza is hitting the bold flavor spot! Zoodles saturated with puréed tomato, onion, garlic & yellow squash formed into a disk and dehydrated make the delectable chewy crust while raw vegan cheez and freshly picked tomato and basil form the perfect raw vegan marguerite pizza. Check out my stories for close ups!