Ingredients:
For the pizza crust:
- 100g sundried tomatoes
- 200g ripe tomatoes
- 150g yellow zucchini or peeled green zucchini
- 2 dates
- 3 Tbsp flax seeds
- 3 Tbsp sunflower seeds
- 2 Tbsp pumpkin seeds
- 1 tsp onion powder
- ½ tsp dried oregano and rosemary
- For a tomato sauce:
- 50g sundried tomatoes
- 50g ripe tomatoes
- 1 date
- 1 garlic clove
- Few leaves of fresh basil
Toppings:
- Slices of red onion, red peppers, thin slices of broccoli florets, thin slices of mushrooms, halves of cherry tomatoes
- 2 Tbsp pumpkin seeds cheese
- Few leaves of rocket
Method:
Start by blending flax, sunflower and pumpkin seeds to a powder in a coffee grinder or high speed blender. Put on one side.
Chop sundried tomatoes into small pieces and place them in a food processor bowl. If the tomatoes are hard soak them in warm water for half an hour to soften them. Pulse sundried tomatoes with fresh tomatoes, zucchini and dates until mashed.
Add powdered flax, sunflower and pumpkin seeds, herbs and onion powder. Pulse until well combined. Leave the mixture to thicken for half an hour.
Spoon the mixture on the non stick dehydrator sheet and spread using rubber spatula or palette knife to form round pizza base 5-8mm thick. Dehydrate for 12 hours at 50°C, remove from the dehydrator sheet and transfer to a dehydrator mesh and dehydrate until dry at 45°C.
Slice pizza toppings and place them on a dehydrator mesh and dehydrate for 4-5 hours.
To make the tomato sauce blend all ingredients until smooth.
Spread tomato sauce on a pizza base, place dehydrated toppings on the sauce and drizzle with cheese sauce. Garnish with fresh rocket leaves and herbs. Serve immediately.
