Rawr pizza

Amy Anstey’s Rawr Pizza Recipe

Recipes | February 26, 2016 | By

Amy Anstey’s Rawr Pizza Recipe
Yields 2
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Pizza Crust
  1. 4 Cups Flax Seed
  2. 1 Red Bell Pepper
  3. 1 Tbsp Oregano
  4. 1 Cup water
  5. (You could also add any spices you feel like & salt to taste, I kept mine salt free & it still tasted really good)
Tomato Base
  1. 100g Sundried Tomatoes, soaked
  2. 1 Tsp Paprika
  3. 1/2 Red Pepper
  4. Chilli flakes (as desired)
  5. 1 Clove Garlic
Toppings
  1. Baby Marrow
  2. Spinach
  3. Yellow Pepper
  4. Chives
  5. Sunflower Seeds
  6. Avocado
  7. Anything else your heart desires
For the Crust
  1. Pre-heat your oven to 190˚ C
  2. Add your red pepper to the blender/food processor with a cup of water, blend it up. Add your flax seeds & oregano to the mixture and blend it again. You want to end up with a mixture that’s quite doughy but not too thick. If you feel the mixture needs more water then go ahead and add small amounts at a time.
  3. Spread the mixture on a wax sheet and bake it in your oven for about 20 minutes.
Tomato Base
  1. For the tomato base, add all your ingredients to the blender and blend them up – try to keep the mixture nice and chunky.
Toppings
  1. Your last step! Take your crusts out of the oven, spread some tomato base on them and add your toppings!
Notes
  1. TIP: If you prefer this recipe raw, then you can also dehydrate the crusts for about 8 hours at 47˚C.
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