Victoria Boutenko's live pizza recipe

[Guest guest]

This recipe, and several others, can be found at:

http://www.living-foods.com/sflife/december2000.html

 

I've not tried this recipe, as I usually eat very simply. But every

once in a while I get a hankering... This recipe looks do-able to

me, since it's not very complicated, doesn't require a sophisticated

food processor, soaking, sprouting, etc. I don't have a dehydrator

either, but it's summer, and the sun will do her magic when I just

leave the crust mixture outside.

 

I also like the fact that this does not use grains, but just seeds.

Perhaps other types of seeds such as sunflower would work also, or

perhaps in combination with the flax. Flax seeds become sticky when

wet, so they cohere the crust in an unusual manner. I've made

dehydrated flax crackers, in my own way, a couple of times, blending

with tomatoes, but I didn't grind the seeds first, so they retained

that distinctive taste. Another recipe I saw for flax seed crackers

suggested adding lemon.

 

I bought some flax seeds the other day and resolved to try a recipe

after first grinding. I don't often use recipes, and when I do, I

change it around to suit me. I will probably leave out things in the

recipe below, such as the yeast, which is probably in there to give

a cheesy taste, which I can do without. But I'm anxious to try one

of Victoria Boutenko's recipes, she's a well known raw chef and

writer.

 

Live Pizza

 

Crust

2 cups flax seed, ground

 

1 cup water

 

1 large onion, chopped

 

3 stalks celery, chopped

 

4 cloves medium garlic

 

1 tsp. Celtic salt

 

Mix ground flax seed in blended mix by hand. Spread on dehydrated

sheets. Divide into desired size. Dehydrate until dry, not crispy.

 

Topping

1 pound nuts

 

½ cup sun-dried tomatoes

 

¼ cup raisins

 

juice of 1 lemon

 

2 Tbl. Olive oil

 

1 Tbl. Dry basil

 

Blend ingredients with as little water as possible.

 

Pour into a bowl.

 

1 Tbl. Dry onion

 

1 Tbl. Dry garlic

 

2-3 Tbl. Nutritional yeast

 

1 Tbl. Miso

 

Add these ingredients to topping bowl.

 

Spread topping on crust squares. Decorate with grated vegetables –

mushrooms, tomatoes, olives, and parsley. Makes nine servings.