Vegan Pizza with Walnut Cheeze or Nutritional Yeast Cheeze and cooked and raw toppings

Everyday is a good day for almost raw Pizza

I posted another pizza recipe before but this one needs to be shared too. The toppings are almost all raw aside from the chipotle yams and the crust is also cooked as it is a giant rye cracker.

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The flavors on this pizza are scrumptious.  I also posted a recipe for cooked nutritional cheeze sauce as well.  I still can’t decide which cheeze I prefer. Try them both and let me know which you like better!

Also there is no need to wash the food processor out for each topping.

Pizza Sauce:

1 stalk celery
2 tomatoes without seeds (on the vine size)
2 tablespoons sundried tomatoes in oil
2 tsp pizza herbs (or mix of oregano, parsley, basil)
5 sprigs fresh cilantro, leaves and stems
2 pinches salt

–Puree it all in a food processor and set aside

Chipotle Yams:

1 yam
1/2 diced medium onion
1 tsp ground cumin
1 tsp chipotle pepper in adobo sauce pureed
1 tsp chili powder
salt to taste

-Dice yams into small cubes and saute in grapeseed oil on medium high until mostly cooked.  Add onion and saute till cooked then add spices and cook for an additional 2 minutes to infuse flavors.  Add a sprinkle of water if necessary to get yams cooking faster.

Raw toppings:

3 leaves kale pulsed a few times in food processor with a dash of salt and lemon juice
4 thinly sliced white mushrooms marinated in apple cider vinegar and soy sauce for 10 minutes or so

Walnut Cheeze:

4 handfuls of walnuts
2-3 tablespoons nutritional yeast
salt
1 tsp chili powder

–Grind up in food processor till crumbly

Cooked cheeze sauce if you prefer:

1/4 c nutritional yeast
scant 1/4 c flour
1 tsp chili powder
1/4 tsp salt
1/2-3/4 c water

–Add all ingredients to a small sauce pan on medium heat.  Add enough water till nacho cheese consistency is reached.  Stir continuously and break up any lumps.

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