Green Olive & Mushroom Pizza Recipe


Pizza is so versatile, and super healthy when raw. This is a deviation from sprouted bases and the topping is super quick to make.

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Recipe inspired by Golubka Blogspot. 
Serves 4 people.

Ingredients pizza base:

2 1/2C mixed vegetables such as turnip, carrot, pumpkin, zucchini, sweet potato
  • 1/2C walnuts, soaked 4 hrs, drained
  • 1/2C flax meal
  • 1t himalayan sea salt
  • water and more if needed

Method for pizza base:

In processor process veges until they are small pieces. Transfer to a bowl. Place walnuts in processor and pulse into tiny bits. Add to bowl. Add rest of ingredients and make a sticky dough. Spread onto dehydrator sheet and dehydrate at 115°F for 6-8 hours.

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When top is dry, flip and dehydrate another 3 hours or until dry.

Hummus spread ingredients:

2C cashews, soaked 2 hours, drained
  • 2T raw tahini
  • 1-2 cloves garlic
  • 1/4C lemon juice
  • Dash cayenne pepper
  • 1/2t cumin
  • 1/2t ground coriander seeds
  • 1/2C water

Method for hummus:

In blender, process all ingredients except water, add water gradually till hummus is smooth.

Olive mix ingredients:

1C green olives, (unpasteurised) chopped
  • 1/2C black olives (unpasteurised) chopped
  • handful of fresh parsely
  • Juice of half a lemon
  • 1/4C olive oil
  • 2t dried mixed herbs
  • Black pepper

Method for olives:

Mix in all ingredients and set aside to marinate 1 – 2 hours covered.

Mushroom mix ingredients:

1 1/2C shiitake or brown mushrooms
  • 1/4C mixed orange juice, lemon juice and lime juice
  • 1T chopped fresh sage or oregano
  • 1/4C olive oil
  • 1t himalayan sea salt a Black pepper
  • Splash tamari

Method for mushrooms:

Mix in all ingredients and set aside to marinate 1 hour covered.

Additional ingredients for assembly:

  • 1C chopped cherry tomatoes
  • Dehydrated sage or oregano leaves (put in when doing pizza base)

To assemble:

Spread hummus mix over pizza base. Top with mushrooms, olives, cherry tomatoes, crushed dehydrated sage leaves and serve.