Pizza cruda

This no-cook pizza is a heavenly creation by Andrew Muto and Pedja Milosavljevic of Nature’s Emporium. Top with any local greens that are in season. (Note: You will need a dehydrator.) Makes two 10” pizzas.

Crust:
2 cups whole oats

5 large carrots

2 medium onions

1 1/2 cups flax seeds

1 tsp dried oregano

1 tsp caraway seeds

1 tsp Celtic sea salt

2/3 cups water

Sauce:

2 medium tomatoes

1 cup sundried tomatoes

1 garlic clove

1 sprig of fresh oregano

¼ cup raw apple cider vinegar

2 dates

Toppings:
Selection of seasonal local veggies and sprouts

1. Grind oats in food processor until they resemble oat flour. Remove and clean bowl. 
2. Mince carrots and onions finely in food processor (or grate by hand). 
3. Pulverize flax seeds in a spice grinder. 
4. Combine all the crust ingredients in a large bowl until dough forms. Let sit for 30 minutes. 
5. Once the dough has rested, shape onto dehydrator’s teflex sheets into any size. Dehydrate at 106˚F (41˚C) for one to two hours. Peel off the teflex sheets and continue dehydrating for another eight to 10 hours (or overnight). 
6. To make the tomato sauce, combine all the sauce ingredients in a high speed blender. Blend until smooth. 
7. Assemble the pizza. Top crusts with tomato sauce and selection of local, seasonal veggies and sprouts. Cut into slices and enjoy.

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