How to Make VEGAN Pesto Pizza | Interview and Cooking with Chef Rachel Carr
2415 DELICIOUS DINNER RECIPES to support your weight loss:
https://www.chefaj.com/5-delicious-low-fat-dinner-recipes
Rachel Carr a plant based chef, food blogger and all- round plant fanatic. She loves to share healthy whole food plant based recipes that everyone can enjoy!She has been cooking professionally in plant based restaurants for over 15 years in Los Angeles and on the East Coast. She first got into cooking working at a high raw vegan restaurant in LA called Cru, and the healthy aesthetic of raw food is still important to her today. She is also a cookbook author, blogger, Youtuber and teaches plant based cooking classes online and in person. You can find more recipes on her website, https://www.rachelcarr.com/
Raw Vegan & WFPB Pesto Pizza
Recipe:
PESTO PIZZA
Makes 4 individual pizzas
Raw Vegan Pizza Crust
1 1/2 cups sunflower seeds
1 1/2 cups chopped zucchini
1 small tomato
3/4 cup ground flax seeds
2 tablespoon basil, chopped
2 tablespoons rosemary, chopped
2 teaspoons sea salt
Pumpkin Seed Pesto
1 cup basil leaves
1/2 cup pumpkin seeds
1/4 cup olive oil (or 1 small tomato if you’re oil free)
1 clove garlic
Juice of 1 lemon
Pinch of sea salt
1 tablespoon nutritional yeast (optional)
Cashew Ricotta (optional)
1 cup cashews, soaked 1-2 hours and then drained and rinsed
1 tablespoon fresh lemon juice
Water, as needed
1 tablespoon nutritional yeast
1 teaspoon sea salt
Chopped herbs (as desired, optional)
Pizza Toppings
2 roma tomatoes, sliced thin
1/4 onion, shaved
2 radishes, sliced thinly
1/4 cup fresh basil, julienned
Preheat your oven to 200°F.
For the pizza crust, place all of the ingredients in a food processor and purée until a slightly smooth dough is formed. Divide the dough into 4 equal balls. Spread each dough ball out into a circle on a parchment lined sheet pan (if using your oven) or solid dehydrator sheet (if you are using a dehydrator).
Place the sheet pan in your oven and dry for 3 hours with the oven door cracked open, flipping halfway through the cooking time.
If using a dehydrator, set your dehydrator to 118°F and dry the pizza crusts for 6-8 hours also flipping halfway through the drying time.
For the pumpkin seed pesto, place all the pesto ingredients in a food processor or blender and purée until as smooth as possible. Set aside until ready to use.
For the cashew ricotta, soak the cashews for at least an hour and up to 24 hours. Drain the cashews and rinse well, discarding the soak water. Place the cashews in a food processor along with the other ingredients, except the water. Begin to purée the cashews until they are smooth as desired, adding water little by little as needed to help achieve the correct texture.
To build the pizza, take the fully dried pizza crust and spread a few tablespoons of the pesto and spread it over the pizza crust. Garnish with dollops of the cashew ricotta, sliced tomato, sliced onion, and sliced radish. Sprinkle with chopped herbs and nutritional yeast. Serve immediately.