One of my all-time favorite foods is pizza. If I had to only eat one food for the rest of my life, I admit – it would be pizza. One of my favorite raw food dishes is also pizza…go figure! I’ve tried many a different raw crusts, but haven’t found any I truly liked. The other day, I stumbled across this recipe for a sprouted chickpea flat bread and decided I had to try it out. Although it wasn’t raw it was still very nutritious because of the sprouted chickpeas. It seemed like it would make an excellent pizza crust. Below is a picture of the sprouted and pealed chickpeas. It probably took about 1.5 hours to shell 2 cups worth, which made one 10″ flat bread.
The recipe for the bread was pretty simple, but I don’t know that I will ever make it again. It was very time intensive. The bread was okay as is, but lacked flavor. If I ever did make this again I would season up the bread for better taste. But I’m sure it would be great for a wrap.
For the raw pizza, I made a sauce from Matt Amsden’s Rawvolution book. Then, I topped it with kalamata olives (my favorite olive), chopped red onions, chopped orange bell peppers, all topped with nutritional yeast to create a yummy cheese flavor.
- 1 1/2 c. blended tomato
- 1/2 c. fresh lemon juice
- 2 T. Nama Shoyu
- 2 T. olive oil
- 2 T. chopped yellow onion
- 3 cloves garlic (I used garlic powder, but fresh is best)
- 1 c. sun-dried tomatoes
- pinch sea salt
This is by far my favorite raw marinara sauce. It’s even great to slather on a raw portobello mushroom. YUM!
Top with nutritional yeast and your favorite raw veggies.