May 17, 2014

 

Raw Pizza Bites

 

Words cannot express my excitement over my latest kitchen gadget.  We finally got a DEHYDRATOR.  I am soooo stoked!

I must admit that I did not do my research on this particular unit before purchasing.  I saw the SALE price of thirty five bucks and sprinted to the box containing the unit.  I gave the box a loving embrace.  As long as it warms up, I am happy.  So if you’re a hardcore dehydrating goddess/god please proceed with caution.  This dehydrator is NOT state-of-the-art.  When I look for a recipe that calls for varying temperatures throughout cooking, I must disregard.  My dehydrator is either on, or it’s not.  But I’m THRILLED!  I am thinking of naming my pretty new dehydrator, but can’t decide if it’s a boy or a girl.  It’s so warm and loud and big.  I LOVE IT!

 

All kidding aside, I really am super excited.  I’ve been dreaming of getting one but couldn’t justify another large kitchen tool that cost a bunch and doesn’t fit in our cupboards.  Dream no more!  This is for real!

 

The first thing we tried making was a graham cracker type cookie with dates, buckwheat groats, and oat flour.  They were incredible.  We’ve been feasting on them for dessert, smothered in almond butter.  Drool!  Next experiment was this recipe.  I am sure you can make these in a normal oven and just cook for a much shorter time at the lowest temperature possible.  However, if you have a dehydrator, cook based on below instructions.  To test for doneness, just keep nibbling every so often until crackers have reached a texture that you are happy with.

These pizza bites are so healthy; they have true superstar ingredients that deserve a moment in the spotlight.  I used raw unsalted walnuts in place of any oils.  I used flax seed meal as a binder in place of where you’d see eggs in a typical non-vegan cracker or crust.  Millet, buckwheat groats (kasha) and sesame seeds are the grain and seed queens in this recipe and they are sure to please!

I am particularly excited about this recipe because it’s gluten free, paleo friendly, and such a breeze to make.  You just need a reliable food processor to prep all the ingredients and blend everything together.  No need to do any toasting of the grains, nuts, or seeds.  I added nutritional yeast to give these pizza bites a truly cheesy flavor without the dairy and calories.  Aside from the amazing flavor, I love nutritional yeast for its vitamin B12 and protein.  Last and certainly not least, I used tomato paste and spices you’d typically see on a pizza.  I am sure this will work with fresh herbs and fresh tomatoes in place of dried spices and tomato paste, but I was shooting for something that’s quick, easy, and includes ingredients that are pantry staples.  If you’d like a more traditional and truly raw pizza bite, I suggest experimenting with the fresh, being careful that the mixture doesn’t get too “wet” that you can’t easily roll the dough out for cutting into pieces before dehydrating.

Once again, Luna is way too curious about what I'm making!

I really hope you give this one a try!  I am going to be busy experimenting with more dehydrated recipes, so I’d love to hear what you’d like to see recipes for in the comments.  Enjoy! xo

Raw Pizza Bites

by myveganp

Keywords: raw appetizer snack side gluten-free soy-free sugar-free

Ingredients

  • 1 1/2 t onion flakes
  • 2 t dried basil
  • 1 t oregano
  • 1/2 t Kosher salt
  • 1/2 cup kasha (buckwheat groats)
  • 1/4 cup millet
  • 3/4 cup raw unsalted walnuts
  • 1/4 cup sesame seeds
  • 2 T flaxseed meal
  • 3 T tomato paste
  • 1/2 cup water
  • 2/3 cup nutritional yeast

Instructions

1. Blend together millet and kasha in food processor with S shaped blade. Mix until crumbly and fine.

2. Add the walnuts, sesame seeds, and nutritional yeast. Blend until fully incorporated and walnuts and fine.

3. Add the spices, flax, and tomato paste. Blend.

4. Add the water last. Continue blending until the mixture starts to come together. It will start to roll up as it turns around the food processor and become a large ball.

5. Remove the dough from the food processor and roll onto a flat surface which is covered in parchment. Put a second piece of parchment over the dough to aide as you roll so it doesn't stick to the rolling pin (as pictured in the post).

6. Once the dough is rolled to the thickness you desire, begin cutting or tearing into pieces and start stacking in your dehydrator. I used ring molds and cut the circles into quarters.

7. Continue cutting and rolling until all dough is complete.

8. Dehydrate. I dehydrated my pizza bites for 6 hours. Continue checking during cooking to see if they have reached your desired consistency and crunch level!

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