Raw Pizza recipe with fresh basil and almond cheese

The raw pizza crusts that we posted last night were for dinner tonight. Yes, we had them for dinner last night too, but tonight they were better. The second time around is always better!
Here's some details.

Start with the zucchini pizza crust and brush olive oil on with a pastry brush.

We added some fresh basil leaves right out of the garden to stop the sauce from dripping through the crusts.

Then the sauce. Damon added sliced tomatoes under the sauce for yet another layer of protection for leakage. Tonight we realized the tomato slices were not necessary. The basil worked fine. The sauce was a simple marinara. Damon added Kalamata olives, garlic, olive oil, salt and white pepper. You can use whatever you've got around. Note: Pesto could be used in place of the tomato sauce.

The finished product yesterday had red bell, green bells, zucchini and some sprouts sprinkled with nutritional yeast to try to get a "cheesy" flavor.

Tonight was much simpler. Toppings included green bell, zucchini, raw mushroom and almond cheese. Almond cheese!!!! That was the secret ingredient. It's raw, easy to make and tastes like Ricotta cheese!!!

Raw Almond Cheese Recipe:
Place 2 cups of raw almonds into hot water (the hottest your tap gets) for 5 minutes.
Remove almonds from hot water and place in cold filtered water and peel. Skins should come off easy.
Place peeled almonds into clean jar and soak 8-12 hours in fridge.

Place soaked almonds into blender, add 1 cup filtered water and 1/2 teaspoon Kefir starter (or other probiotic powder) and blend until smooth.
Prepare strainer with at least 2 layers of cheese cloth with several inches hanging over edge.
Please mixture in cheese cloth and set out in 65 to 75 degree room for 2 hours. After 2 hours cover mixture with cheese cloth and place large item on top of cheese. A brick, large bowl or heavy jar. Let set for another 8 hours in warm room.
Cheese will last refrigerated for 7 - 10 days in sealed container. It might sound like a lot of work, but it was worth it! This is the cheese that the Living Light Cafe in Fort Bragg uses on their Lasagna recipe!! It's the best!!



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