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Raw Margherita Pizza

Legend has it that the Margherita pizza was created – and subsequently named – in honour of Queen Margherita of Savoy, with ingredients to made resemble the colours of the Italian flag. And what an amazing traditional recipe it has been through the hundreds of years since its creation.

The Margherita pizza typifies the Italian cooking motto of using fresh, top quality ingredients and letting them speak – or even sing, in the dulcet tones of an Italian opera singer nonetheless –  for themselves, by treating them with respect and simplicity.

This Raw Margherita Pizza maintains the original ethos of keeping the fresh delicious trio of creamy (vegan) cheese, tomato and basil. The base is light and crispy, with the added dimension of olive flavour creeping through. And is fit for the Queen Margherita herself!

Raw Margherita Pizza

Raw Margherita Pizza Base Ingredients

  • 1 cup ground linseed
  • 2 cups water
  • ½ cup kalamata olives (approx. 75g)
  • ¼ tsp sea salt
  • 100g cashews

Raw Margherita Pizza Cashew Cheese Ingredients

  • ½ cup cashews (approx. 75g)
  • ¼ cup water
  • ½  lemon (zest & juice)
  • ½  tsp sea salt
  • ½ tsp dairy free probiotic powder

Raw Margherita Pizza Toppings Ingredients

  • Basil leaves torn
  • Cherry tomatoes halved
  • ev olive oil
  • salt & pepper

Raw Margherita Pizza Base Method:

NB: The serving size is variable because you can choose how thick or thin to make the bases. This will just depend how thickly you pour the mixture onto the dehydrating trays.

  • Put all of the ingredients into a blender and mix until combined and smooth in texture.
  • Pour onto a dehydrator sheet so that the mixture is about ½ cm thick and dehydrate for 12 hours. This will make a base that is about the thickness of a rice cracker. You can make them thiner if you want for a more delicate texture.
  • After 12 hours dehydrating, flip the raw pizza base over (test that it is firm enough to do this first – if it isn’t let it dehydrate a little more first). You can do this more easily by using another tray and flipping to that, as this will reduce the chance of it breaking.
  • You can use your oven set to its lowest temperature if you don’t have a dehydrator. Just be sure to use a non-stick tray to make it easier to peel off the base later.
  • Cut into triangles.

Raw Margherita Pizza Cashew Cheese Method:

  • Put all of the ingredients into a blender and mix until combined and smooth in texture.
  • Squeeze out as much liquid as possible through a muslin cloth.
  • Put into the fridge in a bowl to set.

Raw Margherita Pizza Toppings Method:

  • Cut the cherry tomatoes in half and season with salt, pepper and olive oil. Dehydrate for 2-6 hours (optional – fresh tomatoes are nice too!).
  • Place the tomatoes, little chunks of cashew cream cheese and basil leaves onto the dehydrated olive base.
  • Garnish with extra virgin olive oil and serve.

 

raw-margherita-pizza

 

Raw Margherita pizza (Serves 4-8)

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