Garden Pizza

Mains

Garden Pizza

I've recently moved into Carlton North, the Little Italy of Melbourne, and thought a good, thin crust pizza would be great recipe to warm the heart and be colourful to the eyes. Garden Pizza is my little treat to you my wonderful readers, so put your back into it! Even though it looks simple and sexy it does require a little bit of time to prepare it...just like any good pizza would, right?

The credit should really go to Loving Earth's Black Dehydrated Olives as they are the ones that have made this recipe sooo delish!

Garden Pizza

Print Recipe

MAKES 36 slices

ingredients

For the Crust
2 cups flax meal
4 cups water
1 ½ cups young Thai coconut meat, chopped
1 cup Dehydrated Black Olives
1 tsp sea salt
For the Glazed Red Onions
2 red onions, thinly sliced
¼ cup thyme, finely chopped
¼ cup Dark Agave Nectar
For the Tomato Relish
1 red pepper, deseeded & finely sliced
1 cup second tomatoes, roughly chopped
1 tbsp rosemary, finely chopped
½ cup Dark Agave Nectar
½ white onion, sliced
2 garlic cloves, finely grated
2 tsp sea salt
For the Cherry Tomatoes
1 cup cherry tomatoes
½ lemon, juiced
¼ cup coriander, roughly chopped
3 tbsp olive oil
1 tsp sea salt
For the Cheese
1 cup Raw Cashews, soaked 4 – 6 hours
¼ cup water
½ tsp probiotics
½ tsp sea salt
For the Topping
½ cup basil, washed & torn
½ cup Dehydrated Black Olives, sliced
4 tbsp olive oil

method

Step 1 Blend all ingredients in a blender until smooth.
Step 2 Spread thinly into 6 to 7 – inch rounds on dehydrator Teflex sheets.
Step 3 Dehydrate 5 – 7 hours until dry but slightly pliable.
Step 4Mix in all the ingredients and place on a Teflex sheets and dehydrate for 12 hours.
Step 5Mix in all the ingredients and dehydrate for six hours in a flat container. Pulse all ingredients in a food processor for five seconds and return to the dehydrator for another five hours.
Step 6Mix in all the ingredients and dehydrate for two hours in a flat container.
Step 7 Blend cashews, water and probiotics in a blender until smooth.
Step 8 Allow to sit in a glass bowl covered with towel in a warm place for 14 – 16 hours to culture. Then refrigerate for 4 hours before use.
Step 9Slice the crust and assemble as much as any topping as you like with some basil, sea salt, black cracked pepper, black olives and some olive oil.