Raw Pizza With Chia and Potato Crust [Vegan, Gluten-Free]

Contents

Vegan Pizza Delight: A Raw, Chia-Infused, Potato-Crusted Masterpiece Raw Pizza with Chia and Potato Crust: A Game-Changing Vegan and Gluten-Free Option Preparing a Delicious Vegan, Gluten-Free Raw Pizza with Chia and Potato Crust

Warning: This recipe requires significant time and effort to complete. I’m not one to indulge in such activities and must confess that dedicating time to them is not something that brings me a sense of accomplishment or fulfillment. I’m thrilled that I took the leap. A culinary experience akin to a sophisticated iteration of pizza, replete with the finest ingredients and expert preparation. No exceptional skills or abilities are required to produce impressive results, merely dedication and a sufficient amount of time. This dish proved to be a delightful middle ground for my culinary preferences. Instead of indulging in pizza, I opted out of devouring nuts that typically comprise a raw crust due to their heaviness and difficulty to digest. I crafted a nutritious foundation by combining chia seeds and sweet potato. While it delivered abundant flavour, the crust retained a pleasant chewiness – a characteristic that resonates with me.

Vegan Pizza Delight: A Raw, Chia-Infused, Potato-Crusted Masterpiece

Raw Pizza with Chia and Potato Crust: A Game-Changing Vegan and Gluten-Free Option

6 tbsp chia seeds
1 sweet potato
1 handful fresh oregano
1 handful fresh basil
2-3 cups spinach
1 clove garlic, chopped
1 teaspoon sea salt and freshly ground black pepper
any other seasoning, to taste
hemp seeds (optional)

1 pint cherry tomatoes
3-4 sundried tomato halves, soaked
1 clove garlic, chopped
1 handful fresh oregano
To taste with sea salt and pepper.
2 tbsp olive oil

Two to three cups of mixed mushroom varieties, sliced into thin strips.
1/2 onion, sliced thinly
1 clove garlic, chopped
1/2 lemon, juiced
2 tbsp olive oil

Preparing a Delicious Vegan, Gluten-Free Raw Pizza with Chia and Potato Crust

Place approximately 12 ounces of chia seeds in an empty glass jar, preferably one that once held almond butter or a similar-sized container. Fill the jar to its brim with fresh water. Shake the mixture vigorously, then refrigerate for a minimum of one hour or opt for an extended soaking period of 8-12 hours for enhanced flavor and texture. Give the pudding a gentle stir every now and then to ensure the chia seeds are evenly distributed throughout. swell-ey.
Once you’re almost finished dehydrating the crust, you can proceed with the subsequent steps. Slice the sweet potato into manageable pieces and feed them into your food processor. Completely disintegrate into tiny fragments, reducing its mass and structure to an extremely minute consistency. As you continue to stir the mixture, gradually introduce the oregano, basil, spinach, and seasonings, ensuring they are thoroughly integrated into the dish. Ultimately, add the chia seeds and blend until a cohesive dough has formed. It may not turn out stiff and crumbly like a dough, instead taking on a richer, more custard-like consistency.
Spread the mixture evenly onto a silicone-coated Teflon sheet, forming a circular shape that fills the entire surface of the tray. Position the contents in a single layer within the dehydrator, set to an internal temperature of 105°F to 115°F, contingent upon individual taste preferences. Allowing this mixture to dehydrate for at least a few hours prior to flipping onto a mesh tray and carefully peeling off the Teflon sheet will ensure optimal results. After nearly eight hours, I remained patiently seated, ensuring the upper layer was completely dry to the touch before proceeding.
The ends will curl up as it dehydrates – a telling sign of impending desiccation! When turned over, it returns to its original state of flatness. Dehydrate thoroughly until completely dry. You can allow it to air-dry to your desired texture.

Purée all ingredients in a food processor until the desired consistency is achieved, retaining some texture through judicious chunk retention. As you construct your dish, carefully pour the mixture into a colander situated above a bowl to efficiently drain any surplus liquid, allowing you to focus on preparing the remaining components.

Process ingredients to a coarse consistency. The excess liquid is squeezed out through a nut milk bag to leave a dry and compact spinach pulp.

In a bowl, combine freshly squeezed lemon juice, minced garlic, and extra-virgin olive oil. Whisk these ingredients together with enthusiasm until they are well combined and emulsified. Allow the mushroom and onion slices to marinate in their juices for several hours or even overnight. As the service time approaches, insert the pizzas into the dehydrator for optimal crispiness. As the heat is applied, the natural warmth and moisture from the cooking process gently coax the vegetables into a tender, sautéed state.

Once the dehydration process is complete, carefully remove the dehydrator’s tray to access the dehydrated crust.
Drain the excess marinara sauce from your dish and pour it evenly over the top, spreading it to fully cover the surface.
Arrange the fresh spinach leaves evenly across the surface.
Arrange the sautéed vegetables in an even layer across the top.
Consider finishing your dish with a flourish of fresh herbs, such as fragrant basil, and adding the sweetness of thinly sliced tomatoes if desired.
Return the prepared mixture to the dehydrator to gently warm and rehydrate for approximately 10-15 minutes.
What a culinary metaphor for editing!
Tackle this text: Take out, slice up and serve!