Raw Salad Pizza

from Carol Alt and Good Stuff By Mom & Me

  • Vegetarian
  • Vegan
  • Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • Blender
  • Processor

Piggies, you are in for a treat of epic proportions this month! I am giving away an Excalibur 9-tray food dehydrator; and to celebrate, I decided to throw a party. Well, a virtual party on Facebook, Twitter, and Pinterest, so you could all join in. What's a party without fabulous people and delicious food? So, I have teamed up with some of the top raw foodists to bring you a scrumptious raw vegan recipe every day this month, each showcasing the fantastic Excalibur Dehydrator.

So, this is DAY 1 of "Raw Food Recipes with Excalibur."

I thought it only fitting to open the party with one of the raw food movement's most recognizable faces. A true superstar -- Carol Alt. After reading Carol’s impressive biography and career timeline, one is left wondering, “Is there anything this incredible woman can’t do?” Since her days as the world’s most famous supermodel, Carol Alt has been a multi-award-winning actress that has appeared in more than 65 films; host of countless TV and radio shows; had a number one music hit in Europe; graced the cover of over 700 magazines; worked as a dedicated philanthropist; and is now also a skincare entrepreneur, jewelry designer, and bestselling author on raw food nutrition.

Yes! Carol Alt is a RAWKSTAR! Carol has been living a raw foods diet for almost twenty years, and dedicates her life to sharing her personal experiences of how a raw vegan diet eradicated her health problems like headaches, stomach issues and fatigue. Carol now has more energy, looks UNBELIEVABLE (well she always did) and is slimmer than ever.

This inspirational woman has written three sensational raw food books. Her first book, EATING IN THE RAW, that came out in 2005 is still a bestseller. Carol followed that up with THE RAW 50 in 2007; and her third book, EASY SEXY RAW, has just been released. Since writing her first raw foods book, statistics showed that sales of raw food quadrupled! Carol has clearly had quite an impact on the raw food movement.

Carol also maintains a fantastic blog, sharing healthy raw food tips and recipes, as well as stories from her professional and personal life. Her raw food recommendations page is a great resource; and her “Ask Carol” section is fabulous! Simply ask a question, and Carol will answer it for you. Carol is gracious, humble, generous, and extremely knowledgeable about whole foods, health, and nutrition. She speaks at health food expos and events all over the country, and is accessible through her website and twitter.

I have learnt so much about raw foods from Carol’s books. Her latest book, EASY SEXY RAW might just be her best book yet. The thing I love most about this book is that it really makes eating raw food fun and accessible. Carol demystifies raw foods by offering up well-researched information about the biological and environmental impact of live foods in a comprehensive and digestible way. There is also an ingredients, kitchenware, and shopping glossary; soaking and sprouting charts; a fermentation lesson; and the very popular "turn it raw" section where she shows you how to make popular cooked favourites raw. LOVE LOVE LOVE her raw vegan chocolate chip cookies!

But let me whet your appetite with the 130 super-simple amazing recipes in this book. There are the usual raw food favourites like kale chips, flatbreads, date rolls, ice creams and crackers. Her sun-dried tomato bread is incredible; the abundance burgers are mouthwatering; the beet and cashew cheese collard tacos are delectable; the Thai-style mango salad is zesty and refreshing; the lemon “luv” cupcakes are TO DIE FOR; and I have contemplated selling my soul for her coconut butterscotch cookies.

There are also some really different ideas thrown in here that I haven’t seen in other great raw books gracing my shelf. The Indian pistachio turmeric milk might be a stand-out. But what makes this book charming are the personal stories and handy tips that accompany each recipe. You feel like Carol is in your kitchen sharing her life experience guiding you through the “easy sexy raw” journey with humour and honesty.

One of the most useful parts of the book is the resources section where Carol shares all of her favourite raw food companies. This has been a godsend to me! One of my biggest discoveries from this section is Good Stuff By Mom & Me. Tanya Petrich (Mama Tanya) and Claire Lunny (Mama Claire) offer delicious organic raw sprouted foods like lemon chia seed donut holes, chocolate brownies, gingerbread and more! Oh, show me the way to piggy raw foods heaven!

It is their pizza recipe that Carol is sharing with us today, which you'll find on page 175 of EASY SEXY RAW. At first glance, this recipe might appear labour-intensive, but if you prepare the crust ahead of time, it is dead easy. In the book, Carol suggests you double the recipe and make several pizza bases to save time for future meals. I would highly recommend doing this, as then you can top the bases with anything you like on another day. This pizza crust is SENSATIONAL. Please read Carol's hints and tips at the bottom of this recipe. It will save you SOOO much time!

As well as raw food recipes, check out Carol’s incredible natural skincare line, Raw Essentials, which she launched at Duane Reade in NYC in 2010; and her new jewelry line, True Harmony. Please also support The Tony Alt Memorial Foundation which gives 100% of its proceeds to worthy children’s charities.

Carol, thankyou for so graciously participating in this event.
You are a pioneer, a visionary, an inspiration, a gift. Blessings to you....

*Note: I did not receive payment or product to host this event. However, I did receive one machine to give away.

Learn more about Carol Alt at her website and join her on Twitter.

*This recipe is published here with permission from the author and publisher.
Reprinted from the book Easy Sexy Raw by Carol Alt. Copyright © 2012 by Carol Alt. Published by Clarkson Potter, a division of Random House, Inc.

Raw Salad Pizza

Raw Salad Pizza

from Carol Alt and Good Stuff By Mom & Me

Pizza Crust:

1 cup ground flax seeds or chia seeds

2 Tbsp onion powder

5 cups roughly chopped mixed vegetables (some favourite combinations are cucumber and broccoli stalk, fennel and broccoli stalk , or zucchini)

2 cups soaked raw walnuts or pecans

2 garlic cloves

1 Tbsp plus 1 tsp fresh lemon juice

2 to 4 drops liquid stevia OR 1 Tbsp plus 1 tsp raw honey

1 tsp sea salt or more to taste

¼ cup fresh basil leaves

Makes two 8-inch pizza crusts

Mama Tanya's Favourite Tomato Sauce

¾ cup sun-dried tomatoes

1 large ripe tomato, seeded and roughly chopped

1 small garlic clove (optional)

Small handful of basil leaves

1 tsp dried oregano

2 tsp pizza seasoning or Italian seasoning

1 ½ inch piece fresh ginger, peeled and chopped

Pinch of cayenne pepper

2 to 4 Tbsp cold-pressed extra- virgin olive oil

2 Tbsp pitted sun-dried olives

Sea salt

Makes about 2 cups

Mama Claire's Red Wine Vinaigrette

¼ cup Eden raw red wine vinegar

½ cup cold-pressed extra-virgin olive oil

2 tsp raw agave nectar, raw honey, or coconut nectar

1 Tbsp fresh lemon juice

½ tsp sea salt

½ tsp onion powder

½ tsp garlic powder

½ tsp dried oregano

½ tsp dried basil

Makes 3/4 cup

Pizza Salad

1 head of romaine or green leaf lettuce

1 or 2 medium tomatoes, seeded and chopped (optional)

1/2 medium red onion, thinly sliced

1/4 cup sun-dried olives, pitted and sliced (optional)

  1. To make the pizza crust:
  2. Combine the flax meal and onion powder in a medium bowl and set aside.
  3. Place the chopped vegetables, walnuts, garlic, lemon juice, stevia, and salt in a food processor or Vitamix and process until smooth, scraping the sides of the machine a couple of times or tamping down with the tamper if using a blender.
  4. Add the basil and pulse until well incorporated but with small bits remaining visible.
  5. Add the flax meal and onion powder and stir until well combined.
  6. Spread out half the dough on a ParaFlexx-lined Excalibur dehydrator tray in a circle about 8 inches in diameter and ½ inch thick.
  7. Repeat with the remaining dough on a second lined tray.
  8. Place in the dehydrator and set the machine to 105°F and dehydrate for 6 to 8 hours or overnight.
  9. Flip the crust onto a dehydrator screen (remove the ParaFlexx) and continue to dehydrate until the desired crispness is obtained, 2 to 8 hours, or longer if you like your crust very crisp.
  10. While the pizza crust is dehydrating, make the sauce:
  11. In a medium bowl, soak the sun-dried tomatoes in water to cover for 1 hour to soften.
  12. In a blender or food processor, combine the sun-dried tomatoes and their soaking water, the fresh tomato, the garlic, if using, the basil, oregano, pizza seasoning, ginger, and cayenne and blend until smooth.
  13. With the motor running, slowly add the oil through the hole in the top of the food processor and blend well.
  14. Add the olives and pulse until chopped.
  15. Season with salt.
  16. To make the vinaigrette:
  17. Place all the dressing ingredients in a jar with a lid, cover, and shake until the mixture is emulsified.
  18. To make the salad:
  19. Combine the lettuce, tomatoes, red onion, and olives in a bowl and toss well with enough of the vinaigrette to coat.
  20. To assemble:
  21. Spread the pizza sauce over the crusts.
  22. Arrange the salad over the crusts, cut the pizza into slices, and serve.
  23. Serves 2-4
  24. Hints and Tips:
    The pizza crust takes under 30 minutes to put together, but it does involve some advance planning to soak the nuts, and a full day for dehydrating the pizza crust. A strategic way to go about this is to put together the crust the night before, dehydrate the first side while you sleep, then flip it, go to work, and come home to pizza night. That will give you a crisp crust. For a softer crust, you can start in the morning and it will be ready for dinner
    You can make the sauce a day ahead as well.
    Tanya and Claire suggest doubling the recipe and freezing half of the crust after dehydrating. This way, whenever you are in the mood for a pizza, all you have to do is defrost briefly in the dehydrator.
    If you think you won't be eating the entire pizza at one sitting, leave the crusts plain, cut them into individual portions, and let everybody top their own as they like. (Kids love the "make your own pizza" theme.)
    This keeps the dough from getting soggy and you can save the crust for another meal and top it on the spot.

    *This recipe is published here with permission from the author and publisher.
    Reprinted from the book Easy Sexy Raw by Carol Alt. Copyright © 2012 by Carol Alt. Published by Clarkson Potter, a division of Random House, Inc.
    Learn more about Carol Alt at her website and join her on Twitter.


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