Idiomas disponibles
Idiomas disponibles
Carol
Alt
Pizza Crust:
1 cup ground flax seeds or chia seeds
2 tbsp. onion powder
5 cups roughly chopped mixed vegetables (some favorite
combinations are cucumber and broccoli stalk, fennel and
broccoli stalk , or zucchini)
2 cups soaked raw walnuts or pecans
2 garlic cloves
1 tbsp. plus 1 tsp. fresh lemon juice
2 to 4 drops liquid stevia OR 1 tbsp. plus 1 tsp. raw honey
1 tsp. sea salt or more to taste
¼ cup fresh basil leaves
*Makes two 8-inch pizza crusts
Mama Tanya's Favorite Tomato Sauce
¾ cup sun-dried tomatoes
1 large ripe tomato, seeded and roughly chopped
1 small garlic clove (optional)
Small handful of basil leaves
1 tsp. dried oregano
2 tsp. pizza seasoning or Italian seasoning
1 ½ inch piece fresh ginger, peeled and chopped
Pinch of cayenne pepper
2 to 4 tbsp. cold-pressed extra- virgin olive oil
2 tbsp. pitted sun-dried olives
Sea salt
*Makes about 2 cups
Mama Claire's Red Wine Vinaigrette
¼ cup Eden raw red wine vinegar
½ cup cold-pressed extra-virgin olive oil
2 tsp. raw agave nectar, raw honey, or coconut nectar
1 tbsp. fresh lemon juice
½ tsp. sea salt
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. dried oregano
½ tsp. dried basil
*Makes 3/4 cup
Pizza Salad
1 head of romaine or green leaf lettuce
1 or 2 medium tomatoes, seeded and chopped (optional)
1/2 medium red onion, thinly sliced
1/4 cup sun-dried olives, pitted and sliced (optional)
A true superstar – Carol Alt. Since her days
as the world's most famous supermodel,
Carol Alt has been a multi-award-winning
actress that has appeared in more than 65
films; host of countless TV and radio shows;
had a number one music hit in Europe;
graced the cover of over 700 magazines;
worked as a dedicated philanthropist;
and is now also a skincare entrepreneur,
jewelry designer, and bestselling author
on raw food nutrition. She's written three
raw food books: EATING IN THE RAW, THE
RAW 50, and EASY SEXY RAW. As well
as raw food recipes, check out Carol's
natural skincare line, Raw Essentials.
To make the pizza crust:
Combine the flax meal and onion powder in a medium bowl and set
aside. Place the chopped vegetables, walnuts, garlic, lemon juice, stevia,
and salt in a food processor or high-speed blender and process until
smooth, scraping the sides of the machine a couple of times or tamping
down with the tamper if using a blender. Add the basil and pulse until well
incorporated but with small bits remaining visible. Add the flax meal and
onion powder and stir until well combined. Spread out half the dough on
a Paraflexx®-lined Excalibur dehydrator tray in a circle about 8 inches in
diameter and ½ inch thick. Repeat with the remaining dough on a second
lined tray. Place in the dehydrator and set the machine to 105°F/41˚C and
dehydrate for 6 to 8 hours or overnight. Flip the crust onto a dehydrator
screen (remove the Paraflexx®) and continue to dehydrate until the
desired crispness is obtained, 2 to 8 hours, or longer if you like your crust
very crisp.
While the pizza crust is dehydrating, make the sauce: In a medium bowl,
soak the sun-dried tomatoes in water to cover for 1 hour to soften. In a
blender or food processor, combine the sun-dried tomatoes and their
soaking water, the fresh tomato, the garlic, if using, the basil, oregano,
pizza seasoning, ginger, and cayenne and blend until smooth. With the
motor running, slowly add the oil through the hole in the top of the food
processor and blend well.
Add the olives and pulse until chopped. Season with salt.
To make the vinaigrette: Place all the dressing ingredients in a jar with a lid,
cover, and shake until the mixture is emulsified.
To make the salad:
Combine the lettuce, tomatoes, red onion, and olives in a bowl and toss
well with enough of the vinaigrette to coat
To assemble:
Spread the pizza sauce over the crusts. Arrange the salad over the crusts,
cut the pizza into slices, and serve. *Serves 2-4
Hints and Tips:
The pizza crust takes under 30 minutes to put together, but it does involve
some advance planning to soak the nuts, and a full day for dehydrating
the pizza crust. A strategic way to go about this is to put together the crust
the night before, dehydrate the first side while you sleep, then flip it, go to
work, and come home to pizza night. That will give you a crisp crust. For
a softer crust, you can start in the morning and it will be ready for dinner.
You can make the sauce a day ahead as well. Tanya and Claire suggest
doubling the recipe and freezing half of the crust after dehydrating. This
way, whenever you are in the mood for a pizza, all you have to do is
defrost briefly in the dehydrator.
If you think you won't be eating the entire pizza at one sitting, leave the
crusts plain, cut them into individual portions, and let everybody top their
own as they like. (Kids love the "make your own pizza" theme.) This keeps
the dough from getting soggy and you can save the crust for another
meal and top it on the spot.
VEGAN SALAD PIZZA
17
