Mozzarella & Sun-dried Tomato Pizza

By Chef: Hannah Mendenhall
Posted: October 6, 2011 


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Pizza Pizza! …in the RAW!


Tomato Sauce

  • 4 c sun dried tomatoes
  • 3/4 c water
  • 1/2 c olive oil
  • 3 cloves garlic
  • 1 T basil
  • 1 T oregano
  • 1/2 t Celtic Sea salt
  • juice of 1/2 a lemon

Pizza Crust

  • 3 c buckwheat groats (soaked and dehydrated)
  • 1 c psyllium husks
  • 1 t Celtic Sea salt
  • 2 c water
  • 1/4 c olive oil
  • 1/4 c Irish moss gel
  • 1 T honey
  • juice from 1 lemon


  • 1 c young coconut meat (from 2 coconuts)
  • 1 c cashews
  • 1/2 c Irish moss
  • 1 t salt
  • 1/2 t probiotics (I used Body Ecology Kefir starter)
  • juice from 1/2 a lemon


Tomato Sauce

In a food processor, combine all ingredients until smooth. This is a very rich and thick sauce. If it seems too thick, continue to add small amounts of water until the consistency is just right.

Pizza Crust

Grind buckwheat groats, psyllium, and salt into flour. Blend all wet ingredients. In a food processor, slowly pour wet ingredients into flour. Process until doughy. Using buckwheat flour, roll out dough just like you would any other pizza dough. Shape and dehydrate at 105〫F for 24 hours.


Blend all ingredients thoroughly. Place a cheese cloth or flour sack cloth in a strainer and rest over a deep bowl. Make sure the bottom of the strainer does not touch the bottom of the bowl. Pour blended ingredients into cloth and twist tightly to cover. Let sit in a warm place (I rested it on the dehydrator) for about 24 hours. The result is a soft tangy “cheese”. I divided the cheese into fourths, rolled into balls, and cut into slices for the pizza. You can also just drop teaspoons to cover the pizza.

Toss any of your favorite veggies with olive oil and salt and let marinate for about one half hour.