Tuesday, January 21, 2014

Practically Raw Pizza

Pizza. It's a loaded word, right? Just take a deep breath, think "PIZZA" and what happens in your mouth? I know. Salivation City.

Practically Raw means 1) easy to make; 2) lots of raw ingredients!
For numerous reasons I rarely touch "real" pizza anymore—poor digestibility, antibiotic-laced pasteurized cheese, white flour and gluten being tops on the list. But there are times when I still crave the stuff; can't help it. Last night, for instance. The calling was strong, but no question: going there would mean trouble. (IBS friends, you know what I'm talking about.)

So I got creative. Poked around in the fridge, pulled out a few ingredients I had on hand and came up with some scrumptious faux pies. No, they don't much look like the real deal (okay, not even close) but the taste is in the ballpark—thanks to flavorful melty raw cheese plus plenty of fresh tomato-garlic-oregano standing in for sauce. And the health upgrade is tremendous. I ate my Practically Raw Pizza with joyful abandon and woke up in the morning with no regrets (always a good feeling).

Practically Raw Pizza upgrades: Ezekiel sprouted grain tortillas, raw sheep cheese, olives (aka "vegan anchovies"), beet sprouts for garnish.
All prepped up.

Assembled & ready-to-heat.

350º for 10 minutes = raw melted bliss.
Top liberally with sprouts to increase life force factor, slice and eat. Yum!

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