Ingredients
Crust
Ingredients
1 cup Kamut or buckwheat, , soaked and sprouted
1/4 cup sun-dried tomatoes, soaked (originally called for ¾ cup)
1 avocado
1/4 cup zucchini, chopped (my addition)
1 onion, minced
1 teaspoon sea salt
1 cup ground flax seed
Marinara Ingredients
1 cup buckwheat, , soaked and sprouted
1/4 cup sun-dried tomatoes, soaked (originally called for ¾ cup)
1 avocado
1/4 cup zucchini, chopped (my addition)
1 onion, minced
1 teaspoon sea salt
1 cup ground flax seed
Macadamia Mozzarella Cheese
1 cup macadamia nuts (soaked for 2 hours)
1/4 cup pine nuts
1/4 cup of water, as needed to blend
1 tablespoon light miso
1/2 teaspoon lemon zest
1 1/2 tablespoons red onion, chopped
1/2 small clove garlic, crushed
1 tablespoon nutritional yeast (optional - I prefer not to use it, but it sure does make things cheesier)
1 teaspoon of salt, to taste
3 fresh basil leaves, chopped
3 tablespoons fresh parsley, chopped
Dash of ume plum vinegar (optional - but it does add a nice salty quality)
Raw Sausage
2 medjool dates, pitted and chopped
1/2 teaspoon fennel seed
1 cup walnuts
pinch of cayenne
Dash of crushed red pepper
1/4 teaspoon each, salt, pepper, oregano, basil
Toppings
thin slivers of red and yellow bell peppers, zucchini,
Parmesan Cheese
1 cup almonds, soaked
2 teaspoons tahini
1 tablespoon nutritional yeast (optional)
1/2 tablespoon lemon juice
1/2 teaspoon Nama Shoyu
Description
Foodista
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter