Pesto & Caramelised Onion Pizza

---

Finally you can enjoy a raw caramelized onion and pesto pizza. Yes, it does require a little extra time and prep work but the result is well worth it. Double the batch so you can have pizza for the week.

Ingredients

For the base

• 500g (approx 3c) buckwheat, sprouted for a few days until it has a small ‘tail’
• 2 avocados or 1/2 cup almond butter
• 1/4 cup olive oil
• 1/4 cup fresh basil
• 3 tablespoons Italian seasoning
• 1/2 cup sun-dried tomatoes
• 3 tablespoons lemon juice
• 1/2 teaspoon salt
• 3 medium tomatoes

For the caramelized onions

• 5 large onions, sliced thinly (use a mandoline if you have one)
• 1 cup soft dates
• 3 tablespoons tamari
• 2 tablespoons olive oil
• 1/4 cup water

For the pesto

• 2 cups basil
• 1/4 cup pine nuts
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 2 teaspoons lemon juice

For the tomato sauce

• 10 basil leaves
• 1 cup sun-dried tomatoes
• 1 cup tomatoes
• 2 teaspoons lemon juice
• 1/4 of a medium onion
• 1 soft date

For the cheese

• 1 cup macadamias
• 1 1/2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 cup water
• 1 tablespoon nutritional yeast

Instructions

For the base

— Grind all ingredients in a food processor until you have a paste consistency.

— Spread onto a Paraflexx sheet in a circle and dehydrate for a few hours or until you are able to turn it upside down onto another dehydrator tray and peel off the plastic Paraflexx sheet.

— Dehydrate for another 8 to 10 hours or until base is dry enough to hold together.

For the caramelised onions

— Blend all ingredients except the onions in a high-speed blender, until smooth.

— In a bowl, hand-mix the date mixture with the onions until they are thoroughly covered.

— Dehydrate on a Paraflexx sheet for 2 to 3 hours, so they soften and take on a cooked appearance.

For the pesto

— Pulse all ingredients in a food processor until broken down, but leaving some texture to the finished pesto.

For the tomato sauce

— Blend all ingredients in a high-power blender until smooth.

For the cheese

— Grind all ingredients in a food processor until you have a fluffy consistency.

To serve, spread the tomato sauce onto the base then sprinkle the pesto, macadamia cheese and caramelised onions evenly to produce a beautiful layered and textured pizza.