One of my favorite things to eat because there are so many ways to dress it up. I use a homemade buckwheat and sunflower dehydrated pizza crust from Gorilla Food but since most people don’t have a dehydrator or the time to prepare these I would suggest using the big Britl Crunch rye crackers that come in record-sized stacks of 10 or so. Look in the European section of your grocery store. Bob’s Mill also makes a nice gluten free crust mix as well! However if there is interest in the dehydrated crust I will put it on if so demands.
Favorite toppings include:
Finely chopped or food processed kale with a pinch of salt or lemon juice, sun-dried tomato,
thin sliced veggies such as peppers, purple onion, broccoli, really anything goes!
Thinly sliced white mushrooms marinated for at least 20 minutes in olive oil, italian herbs and a slosh of apple cider vinegar or;
tamari soy sauce with sambal olek and a slosh of apple cider vinegar.
Experiment with your own combos.
Walnut Cheeze (must have!!)
A few handfuls of walnuts in the food processor with a dash of salt and sprinkling of nutritional yeast makes the “cheese” topping of raw pizza. I don’t like to use processed imitations such as Daiya Cheese or Soy Cheese as they are over-processed vegan junk food which should be eaten sparingly.
Hemp pesto is delicious on this; recipe can be found on the Tomato Pesto Good Schmeeze post. For a tomato base you can simply food process a ripe tomato—skin and all, stalk of celery, 1/2 a pepper, italian spices, dash of salt. You can also just just the marinade if you are doing marinated mushrooms as a drizzled sauce. Simple and delicious!