Pizza Dough
Wet :
300g courgette, peeled and chopped
70ml cold pressed oil - olive, sesame, flax, etc…
90g irish moss gel
50g white onion, chopped
40g lemon juice
2 tbsp onion powder
¼ c nutritional yeast flakes
1 tsp HCS

Dry :
150 oat flour
100g almond flour or ground almonds
20g psyllium powder (if you can only get husk, then powder it in a spice mill)

Method:
In a high speed blender process the wet ingredients until smooth. In a bowl, mix together the dry ingredients so they are well combined, then add the wet to the dry. Mix with your hands until it’s combined. Leave to thicken into a soft dough consistency. Once set, knead it a few times, place on a teflex sheet and then, with damp hands, press the dough into a round or square base about ¼ thick. Alternatively, press dough between two teflex sheet and roll with a rolling pin. Crimp the edges into a “crust” or flatten, it’s up to you. Once it’s the shape and thickness you’d like, place in dehydrator on 115 for 5 hours. From here you can add the sauce (see recipe below)  and veggies and dehydrate a further 1 hour or you can cover the base with a cloth until you are ready to use it later in the day or the following day.

Sweet Balsamic Pizza Sauce  
350g vine ripened cherry tomatoes or your favourite tasty tomato
150g red bell pepper, de-seeded and chopped
150g red onion, half of it chopped and the other half thinly sliced
¼ c nutritional yeast flakes
50ml white balsamic vinegar
2 cloves garlic, peeled
½ tsp freshly ground black pepper
½ tbsp freshly ground fennel seeds
1 tbsp onion powder
2 tbsp HCS
1 tbsp smoked sweet paprika


Method
Place all ingredients except thinly sliced red onion into high speed blender and process until smooth or you can leave it slightly chunky if you’d like. Transfer to a shallow bowl and mix through the reserved onions. Place the entire bowl of sauce into the dehydrator on 105 or the lowest setting and allow to dehydrate 10 hours, stirring occasionally, or until it’s reduced by half and is thick. It will thicken as it cools. Set to one side until other components are ready.



Roasted Veggies
Veggies:
2 cloves garlic, peeled and grated in a microplane
50g red onion, chopped
250g bell pepper, de-seeded and roughly chopped
250g cherry tomatoes, cut into quarters
400g courgette, sliced into rounds or chopped into chunks

Marinade:
75ml olive oil
60ml tamari
90ml lemon juice
½ tsp fresh ground black pepper
1 tbsp smoked paprika
½ tbsp herbs de provence

Method:
Marinate the veggies for a minimum of 4 hours in a warm place, like on top of the dehydrator or marinate overnight in the fridge. Once marinated, scoop out the veggies and place onto a solid dehydrator tray with a little of the marinade juices. Dehydrate 4 hours on 115, rotating the tray half way through so they dry evenly, or until the veg is wilted and “cooked” consistency. Place to one side until you are ready to compose the pizza.

To compose the pizza :
Spread the sauce onto the base using the back of a spoon or a cranked spatula. Next, evenly spread the roasted veggies and then top with a cheese of your choice. Dehydrate the pizza an additional 2 hours on 115 for a great, cooked taste. Finally, top with cheese. I used soft raw goats milk cheese, but you can make and use your favourite raw nut cheese.
Cut into generous portions and serve with a drizzle of flax oil and dried chili flakes.  

Before you decide you will not make these based on the raw chickpeas, please read a little more. I have never liked the taste or texture of using sprouted chickpeas in raw recipes and have generally opted to use nuts instead. Well, this recipe base has totally changed my mind. This is adapted from a recipe posted by Rawfully Tempting for Garden Chickpea Fritters a while back. The base is 2 c sprouted chickpeas to 1c almonds and that is fantastic. I was out of almonds and wanted to test using sunflowers seeds which are cheaper and better for you anyway. It worked really well, although almonds produce a much tastier end product, i can deal with it knowing how much better sunflower seed are for me.

You'll also notice the addition of psyllium husk powder - the psyllium powder makes the dumpling fluffier and lighter. I have never seen powder for sale, only husk (i get mine direct from Tree Harvest)  - if you are using husk, you may need to triple the amount or powder it in a spice mill. You don't have to use it, if you decide not to then there is no need to add anything in it's place, it will hold together just fine without it.

A note on the harissa; i am a spice addict, but you may find that you'd prefer a creamy tahini sauce or young coconut yogurt sauce to go with these spicy little dumplings. Also, the spices in the harissa are toasted, this is a necessary step from a flavour perspective, but you could always opt out of that.

Enjoy!

RAW Curried Chickpea   & Spinach Dumplings 

Makes approx 20 fritters 


250g sprouted chickpeas
150g sunflower seeds, soaked 4-8 hours and rinsed 
1 clove garlic
50g shallot, peeled and rough chopped 

50ml lemon juice

40ml olive oil

1 ½ tbsp madras curry powder
1 tsp fine crystal salt

20g fresh coriander, finely chopped
100g red bell pepper, diced 
150g baby spinach
½ tsp crystal salt
1 tsp psyllium powder 



In a high speed blender, blend first 8 ingredients into a smooth pate like consistency. Transfer to a mixing bowl and add coriander, bell pepper and psyllium and mix well to combine. In a separate bowl, combine spinach and salt and massage the salt into the spinach until the natural juices in the spinach release and it’s completely wilted. Squeeze the excess liquid out of the spinach and finely chop it. Add the spinach to the dumpling “batter” and mix well. Using an ice cream scoop or damp hands, form the dumplings into balls and place on a solid dehydrator tray for 5 hours then transfer them to a mesh sheet for an additional 5 hours or until moist inside and dry outside or how ever you like it.
If you store them while they are moist inside they will be completely moist within a few hours, just pop into the dehydrator for an hour before serving.

Red Pepper Harissa

6 red chilies, sliced lengthwise, seeds scraped out and discarded and chopped
2 red bell peppers, de-seeded and chopped  
5 sun dried tomatoes, soaked to reconstitute and sliced
2 shallots, peeled and roughly chopped 

2 tsp smoked sweet paprika
1 clove garlic
50ml olive oil
70ml apple cyder vinegar
2 tsp crystal salt

Spice mix
½ tbsp of each: coriander seeds, fennel seeds, cumin seeds and caraway seeds

1 or 2 sterilized jars

Heat a small frying pan over medium heat and add the spice mix until they become fragrant and start to “pop” remove from heat and grind the spices in a mortar and pestle or spice grinder until finely ground.

In a high speed blender or food processor (high speed blender is best) combine all ingredients (including toasted spice mix ) and blend/ process until smooth. Pour into sterile jars and seal. It’s best to wait 1 week before using it to allow the flavours to develop, but it’s nice straight away too. Once to start using it, be sure to cover it in oil when you finish so it doesn’t go mouldy.