Dr. Bobby’s Rockin Raw Vegan Pizza

This is my favorite raw vegan pizza recipe. I have simpler pizza recipes, but this one is guaranteed to rock your world. Worth the time and effort. Make extras and freeze them. Blessings, Bobby


PIZZA – Recipe includes crust, sauce’s , cheeses, toppings and 

EQUIPMENT NEEDED: food processor
RAW LIVING CRUST:
[You can have this ready up to 3 days before use. Crust will last for four weeks.)
ORGANIC INGREDIENTS
1 ½ cups sprouted buckwheat groats 
(soaked for 20 minutes)
2/3 cup carrot pulp 
2/3 cup soaked flax seeds 
¼ cup olive oil 
¼ cup water or Rejuvelac 
DIRECTIONS:
1. In a blender, combine groats, olive oil, carrot pulp, flax seeds and water or Rejuvelac. 
2. Blend using a spoon or rubber scraper to mix occasionally.
3. On a dehydrator tray covered with Teflex or parchment paper spread mixture out. 
4. Use wet hands to spread the mixture evenly.
5. Dehydrate the crust at full heat for 1 hour, then 
6. Decrease to 110 degrees for 7- 8 hours.
7. Transfer crust to a mesh dehydrator tray 
8. Dry for 10 -12 hours checking occasionally to see if it is fully dry.

ITALIAN HERB – MOZZARELLA CHEESE
[Can make up to two days before use]
ORGANIC INGREDIENTS:
10 Macadamia nuts
½ cup sprouted sunflower seeds
½ teaspoon dill seeds
1 teaspoon sea salt
1 clove of garlic
½ lemon, juice of (or raw apple cider vinegar)
¼ cup of Rejuvelac

Preparation
1. Soak Macadamia nuts overnight
2. Soak ½ cup of Sunflower seeds for 6 hours, sprout them for 24 hours
3. Blend all ingredients adding Rejuvelac to get the desired consistency
4. Place in a cheesecloth or a sprout bag for 24 hours to age. Then refrigerate. 

RAW LIVING PIZZA SAUCE 
4 tomatoes 
¼ cup of alfalfa sprouts
1 teaspoon minced garlic
4 dates or 2 T of raw agave
¾ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon dried marjoram
¼ teaspoon dried basil
¼ teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
Sea salt to taste
1 cup of warm water or Rejuvelac (110 -115 degrees)

Preparation 
Blend and let sit for 30 minutes before putting sauce on the pizza. 
Make sure you put cheese on first. 

VEGETABLE TOPPINGS: dice or slice; and sprinkle on
Alfalfa sprouts
Dehydrated arroz con frito (seasoned cauliflower)
Fresh basil
Fresh & dehydrated bell peppers: red or yellow
Jalapeño peppers
Mushrooms 
Olives 
Pineapple
Spinach leaves
Fresh & smoked sundried-tomatoes, pounded thin (pepperoni) 
Fresh & dehydrated red onions 
Dehydrated zucchini
Jalapeño peppers
Mushrooms 
Olives 
Pineapple
Spinach leaves
Fresh & smoked sundried-tomatoes, pounded thin (pepperoni) 
Fresh & dehydrated red onions 
Dehydrated zucchini

ITALIAN HERB – MOZZARELLA CHEESE©
Creative Health Institute, December 2009
Serves Six
PRIOR PLANNING:
Make rejuvelac ahead so it will be ready to use.
Cheese recipe takes two days to ferment before serving.

EQUIPMENT NEEDED: cheese cloth, food processor
ORGANIC INGREDIENTS:
10 Macadamia nuts, soaked
1/2 cup sprouted sunflower seeds, hulled
½ teaspoon dill seeds
½ teaspoon sea salt
1 clove garlic
¼ cup lemon juice. (use raw apple cider vinegar, if preferred)
¼ cup of Rejuvelac

DIRECTIONS:
1. Soak Macadamia nuts overnight;
2. Soak ½ cup of Sunflower seeds for 6 hours, sprout them for 24 hours;
3. Blend all ingredients, adding Rejuvelac to get desired creamy consistency;
4. Strain through a cheese cloth, and drain. 
5. Place in a cheese cloth or a sprout bag for 24-48 hours to ferment; drain periodically.
6. Then refrigerate or serve.

BASIC PESTO SAUCE
Creative Health Institute

EQUIPMENT NEEDED: blender

ORGANIC INGREDIENTS
1 ¼ cups cashews, soaked overnight (at least 4-6 hours)
¼ cup alfalfa sprouts
2 cloves garlic
2 tablespoons pine nuts
1 ½ tablespoons lemon juice
1 ½ cups basil
Mix all in a food processor or blender and add water or rejuvelac – just enough to make the desired consistency

DIRECTIONS:
1. Blend all marinade ingredients together in blender;
2. Pour over mushrooms and marinate for approximately 10 minutes or more;
3. While marinating, make pesto;
4. Fill each mushroom with pesto. 
5. Put in dehydrator at 105° till dinner-time.

Take out, serve, and enjoy warm! Love and blessings, Bobby

Author: Robert Morgan Certified Naturopath

Robert C Morgan - "Bobby" is the past Health Education Director at CHI. A certified Naturopath, Iridologist, Energy Practitioner, Colonic Therapist, Master Raw Live Food, Chef, Author, International lecturer, Teacher and Cancer "Surthrivor". Bobby is dedicated to continuing to carry out the work of Creative Health Institute, the vision of Dr. Ann Wigmore and all of the souls who have dedicated their lives to love peace, and natural health.

2 thoughts on “Dr. Bobby’s Rockin Raw Vegan Pizza”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.