Walnut Hempseed Pizza Crust with Cashew Cheeze

   Raw, Vegan Pizza Option
Gluten/Grain-Free Goodness

We had some visitors last week and I decided to do some experimenting to come up with a new pizza crust recipe.  This one tastes very rich and decadent and is also very filling.

I dehydrated it for several hours to make it firmer, but it could also be eaten straight from the food processor, but will not have quite the same texture and “staying power”.

You can top the crust with any number of nut-based cheeses or even something as simple as guacamole or basil pesto.  Some of my favorite nut cheeses are a Pimento Cheddar Spread, made with cashews, red peppers and fermented for 2 days with probiotics anda quick and simple “Raw-Cotta” is made of soaked macadamias and pine nuts with lemon, salt and water.

Raederle’s contribution was a cashew cheeze flavored with rosemary and lemon.  Cashews are so convenient and versatile, as the soaking time can be as little as 20 minutes.

In the center is one of my favorite “go-to” pates – made with freshly shelled peas (I buy them by the bag from Trader Joe’s) blended with some tahina, cold-pressed olive oil, nutritional yeast, sea salt and pepper.  Exquisite!

Walnut Hempseed Pizza Crust

Ingredients:
2 cups raw walnuts*
1 1/2 cups hemp hearts
3/4 cup ground flaxseed (you can substitute with ground chia seeds)
1/2 sweet onion
Sea salt to taste
Optional:  Add fresh or dried herbs, like oregano, rosemary or thyme
1-2 cloves of garlic

Directions:  Place walnuts in food processor and pulse for a few moments.  Add hemp hearts and onion and continue processing until well-blended.  Pour in a bowl and mix in the ground flaxseed, blending by hand.  Let stand for about 10 minutes to let the flax absorb some of the liquid.  Then form into 3 medium-sized pizza crusts.  I placed these on teflex sheets in the dehydrator – starting at 145 degrees for 1 hour, then lowered to 115 for another hour or two before turning over on the screen until fairly dry.  If you let this crust get too dry it will easily crumble.

Top with nut cheese or pate of your choice and make sure to add lots of colorful vegetables.  You can top with nutritional yeast and cracked red pepper to make it more pizza-like.

*I usually soak my raw walnuts for about 12 hours, then dehydrate them until completely dry and store in glass jars.  This enhances the nutritional value and makes them easier to digest.

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