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Cooking Raw - Program #209
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Episode Description
[Original Airdate: August 11, 2012]
Certified Raw Chef Caroline Carter and her daughter Shenita Ray prepare a raw pizza. They start with a crust created with buckwheat groats, carrots, zucchini and flaxseeds. Toppings include olives, mushrooms, peppers and onions. The ladies conclude with a tasty super nutritious green drink made from apples, celeries and cucumbers. (9 of 13)
Guest Info
- Segment #1
- Raw Pizza
Recipes
Raw Pizza
Pizza Crust
- 3 C buckwheat groats (soaked 30 minutes to 1 hour)
- 3-4 garlic cloves
- ½ carrots
- ½ zucchini
- 1 C ground flaxseeds
- ½ C extra virgin olive oil
- 1½ T Italian Herb Blend
- sea salt
- water as needed
Directions
- Cut up carrot and place in food processor along with buckwheat groats. Blend until carrots are broken up.
- Add rest of ingredients into food processor and blend until doughy consistency.
- Spoon out, shape into circular “pizza crust” from 1/8 to ¼ inch thickness, and place in dehydrator until desired firmness, about 18-20 hours.
Pizza Sauce
- 5 Roma tomatoes
- 1 celery stalk
- 1 sweet red pepper
- ¾ C sundried tomatoes
- 3 garlic cloves
- 2T extra virgin olive oil
- 2T Braggs amino
- 1½T Italian Herb Blend
- 1T red pepper flakes
- 2T lemon or lime juice
- 2T agave
Toppings: black olives, dehydrated mushrooms, orange peppers, red onions -- carrots, celery & cucumbers will be there for decorations or used to dip in pizza sauce.
Directions
- Put all ingredients into food processor and blend until consistency of sauce.
- Remove crusts from dehydrator and spread sauce over crust. Top with whatever ingredients you like. You can also use eggplant rounds instead of crust, top with sauce and toppings, and place into dehydrator.
