Raw pizza recipe

Top this delicious raw pizza recipe with sun-dried tomatoes and fresh basil leaves for the perfect night in

Who says you can’t indulge in the great British ‘take-away night’ every now and then without falling off the health wagon? You can – except, it technically isn’t take-away. This raw pizza – which is just as satisfying, by the way – means you can have all the tasty goodness of a pizza without any of the processed junk that comes with it. The dish – taken from Nicky Arthur’s The Power of Living Raw – is the perfect meal to whip up for a bunch of friends to enjoy on a night in.

Serves 4

Ingredients:

For the crust

1 cup (4 oz/115 g) LSA meal (mixed ground linseeds, sunflower seeds and almonds

1 tbsp dried oregano

1 tbsp dried basil

1 tbsp dried mixed herbs

2 cups (8 oz/225 g) yellow squash, chopped

1 cup (4 oz/115 g) walnuts, soaked for 1 hour in water

2 tsp Himalayan pink salt or Celtic sea salt

2 tbsp olive oil

1 tbsp lemon juice

1⁄2 shallot, chopped

2 tsp nutritional (savoury) yeast

For the cashew nut cream

1 cup (4 oz/115 g) cashew nuts, soaked in filtered water for 1–2 hours

Juice of 1 lemon

1⁄4 tsp Himalayan pink salt or Celtic sea salt

1 tsp maple syrup or raw honey

1 tbsp olive oil

1⁄4 cup (2 fl oz/60 ml) filtered water

For the tomato sauce

1 cup (5 oz/150 g) tomatoes

1 cup (5 oz/150 g) sun-dried tomatoes, soaked in water for 20 minutes

1⁄4 tsp dried basil

1⁄4 tsp Himalayan pink salt or Celtic sea salt

1 tsp oregano

For the macadamia mozzarella topping

1 cup (4 oz/115 g) macadamia nuts, soaked for 1 hour in water

3⁄4 tsp lemon zest

1 tbsp lemon juice

1 tbsp chia seeds mixed with 1 cup (8 fl oz/250 ml) water 1⁄4 shallot

1⁄4 garlic clove

1⁄4 tsp Himalayan pink salt or Celtic sea salt

1⁄4 teaspoon cayenne pepper

Method:

1. To make the crust, mix the LSA meal, oregano, basil and mixed herbs in a bowl. Set aside.

2. Turn the dehydrator to 145°C/290°F. Process the remaining ingredients until smooth in the bowl of a blender or processor.

3. Add the processed ingredients to the LSA and herb ingredients and stir well. Turn out onto a baking sheet lined with baking paper, press out to a 1⁄4 in (0.5 cm) thick pizza base. Arrange on Teflex paper.

4. Decrease the dehydrator temperature to 115°C/240°F and dehydrate for 45 minutes to 1 hour. Alternatively, bake in the oven for 30 minutes at 115°C/240°F.

5. To make the cashew nut cream, bend all the ingredients in the bowl of a food processor for 5 minutes, or until smooth and creamy.

6. To make the tomato sauce, blend all the ingredients in the bowl of a processor or blender until smooth and creamy.

7. To make the macadamia mozzarella topping, pulse all the ingredients in the bowl of a blender until the consistency of fine breadcrumbs.

8. Spread the cashew nut cream over the pizza crust then top tomato sauce and macadamia mozzarella.