Cook with Us #16 - RAW+VEGAN Portobello Pizza with Almond Feta

It is time for a shift...

Our beloved pizza - I think the time has come that this popular dish looses its reputation of being pretty unhealthy and steps up its game to a more nutritious version. And if you might feel reluctant to even read further whenever you hear a dish to be healthy, stay curious since this pizza is not only good for your body, but also a treat for your foodie taste buds.

Get creative, without any fancy kitchen equipment

There are some amazing raw vegan pizza recipes out there, but for most of them you will need a dehydrator, which does not yet belong to the standard kitchen equipment. Fortunately there are already some innovative companies out there creating raw vegan pizza bases as a ready-made product, but those are still not available all around the world.

Nevertheless, you don’t have to miss out on getting creative with some raw pizza varieties, since portobello mushrooms make an excellent base.

Subtle sweetness, crunchy texture, rich cheese

You would be surprised how great the texture and flavor of the portobello mushrooms combines with the savory tomato sauce, the crisp veggie toppings and creamy vegan cheese. I wanted my topping to be crunchy and at the same time not to different in taste. Beets and carrots have long been a couple that is celebrated in many dishes. The subtle sweetness of this duo is a great fit for the tomato sauce and goes also super well with the nutty, sweet flavor of the almond cheese.

And the recipe is not even very difficult or time consuming...

For the portobello pizzas:

4 portobello mushrooms
1 carrot
1 beetroot
1 cup fresh spinach

Grate the carrot and beet coarsely.
Remove the stalks of the mushrooms.

For the tomato sauce:

3 tomatoes
1/2 cup dried tomatoes
2 dates
2 tbsp pine nuts
1 small red onion
1 garlic clove
1 tsp dried oregano
1 tsp dried basil
1 tsp paprika powder
optional: Pinch of chili powder

Soak the dates in water over night, to make the blending easier.
Throw all ingredients into your blender and mix until it becomes a homogenous sauce.

For the vegan feta cheese:

1/2 cups almonds
1/4 cup lemon juice
1/2 cup water
1 garlic clove

After blending all ingredients, pour the mixture into a fresh towel (if available, you can use a nut bag) and press out the excessive liquid.
Set the towel into a kitchen strainer and place a bowl beneath.
Let it sit in your fridge overnight.

Now, it's time to layer everything and afterwards, be proud to have finished this tasty and healthy pizza creation! The best part about this kind of raw food - no inpatient waiting in front of the oven required, instead you can enjoy your pizza right after you’ve sprinkled the last piece of cheese on it.

Of course, this is not the average pizza you are used to and fell in love with in the past, but sometimes we want to be surprised by our dishes, we want to get excited about how they might taste. Stay open-minded about new ideas in the world of nutritious foods and don’t shy away from dished labeled as healthy stuff or you might miss out on something truly special.

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Have a wonderful day and a fruitful journey ahead!

Yours, Anais

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