Put Out the Fire Pizza

This was a simple meal I made for coworkers who had no experience of raw food. I was a little nervous to try them as my audience because the food was really outside of what they eat normally. To my delight, they loved it. Well, one was apprehensive, but he got pulled in after the others oohed and aahed over how much flavor there was in each bite. I appreciated their openness and willingness to try something new. I should know better than to be nervous because good, pure food always wins the taste test. Still, I love being surprised by people. I think they may have like being a little surprised, too. A win win on every level and a great way to wind up the year with this crew. My bet is it was the purest meal any of them had had in 2013. And now a new year is before us.  Great food is a perfect start.  I wish you all the very best in 2014.
 

 Pizza Crust:
4 c. almonds ground into flour
1 c. oat groats ground into flour
1 c. flax meal
2 T. nutritional yeast
3 t. oregano
3 t. thyme
3 t. tarragon
1 t. rosemary
2 T. olive oil
2 t. sea salt
2 c. water

Mix all ingredients by hand in a big bowl. Spread on a Teflex lined dehydrator sheet. This recipe should make two crusts. Dehydrate at 105 degrees for approximately 24 hours, flipping crusts midway. Remove from dehydrator when crusts are crisp, give or take a few hours.

Toppings: See recipes below
papaya pepper cheese
red sauce
spicy walnut meat
marinated dehydrated mushrooms
black olives
marinated herbs
 
Spicy Walnut Meat:
2 c. walnuts ground into flour
2 T. wheat free tamari
3 T. olive oil
1 dried cayenne pepper
1 clove garlic
1 t. chili powder
sea salt

Dehydrate at 105 degrees for approximately 12  hours.

Papaya Pepper Cheese
1 oz. Irish moss soaked in water overnight and rinsed well
1 c. soaked cashews
1 T. miso
1 clove garlic
1 T. nutritional yeast
1 T. papaya seeds dehydrated and ground like pepper (you could also use ground pepper)
1 t. salt

Put Irish moss in the blender and cover with water. Blend until moss emulsifies. Add remaining ingredients and blend until smooth. Put cheese into refrigerator until firm.

Red Sauce:
 1 c. sun dried tomatoes
1 1/2  c. cherry tomatoes
1/2 c. olive oil
1 clove garlic
1 cayenne pepper
2 t. lemon juice
sea salt to taste

Blend all ingredients until a thick sauce is formed.

Marinated Dehydrated Mushrooms:
1 pint of white mushrooms
2 T. olive oil

Slice the mushrooms thinly and put in a bowl. Coat them with the olive oil and put on a Teflex lined dehydrator sheet. Dehydrate for 1-2 hours at 115 degrees. The mushrooms should turn a darker brown but still be moist and chewy.

Herb Greens:
Combine any mixture of basil, arugula, kale, lettuce, spinach, etc. Add the juice of one lemon and 1 T. olive oil. Toss until coated.

Assembly: Spread the toppings onto the crust in the order listed under "toppings".  Cut into pizza slices with a pizza cutter.

Spread the joy and enjoy. Serves 4-5.