No Meat Zone Recipes: Spring Salad Pizza (Raw)

Share |

Spring Salad Pizza (Raw)
Makes 4 mini pizzas


For the crust
  • 2 cups sprouted lentils (I used green), rinsed and drained
  • 1/4 cup hemp seed
  • 1/4 cup red onion, diced
  • 1 T Herbes de Provence
  • 1 t sea salt
  • 2 cloves garlic
  • 1/2 a granny smith apple, diced
  • 1 t vegan Worcestershire sauce (optional)
For the topping
  • 1 tomato, seeded and diced (save seeds)
  • 1/4 cucumber, spiralized
For the "sauce"
  • 1 t cold-pressed flax seed oil
  • Saved tomato seeds
  • S&P to taste (doesn’t need much salt!)

For the crust
In the food processor, using the “S” blade, pulse to desired consistency. Form into patties (you will notice that the consistency is wet/thin–I simply rolled about 1/4 in my had and tossed it on the ParaFlexx sheet, spreading out almost like a pancake). Dehydrate on 145F for one hour. Reduce heat to 105F for 7 more hours. Flip over, off the ParaFlexx and on to the screen and dehydrate for 8 – 10 more hours.

For the topping
Begin with a layer of spiralized cucumber and top with diced tomato.

For the “sauce”
Quickly whisk the oil, tomato seeds and salt and pepper and pour over the pizza.

JL Fields | @JLgoesvegan
Post-40 JL became a marathoner and triathlete, changed careers and transitioned from vegetarian to vegan. She now blogs about vegan cooking (and wine!) and fitness. JL is a community college administrator and teaches nonprofit management at a local university. Follow JL on her blog and Facebook.

Photo credit: JL

© 2015 This Dish Is Veg / This Dish Is Vegetarian - Reproduction without permission is prohibited. All Rights Reserved.
The opinions expressed by This Dish Is Veg contributors and commenters do not necessarily reflect the opinions of This Dish Is Veg.
Original template by Wpthemedesigner and Blogger Templates. Design customization by This Dish Is Veg/DF.