Raw Vegan Pizza
This oil free, salt free and low fat vegan pizza is tasty and SIBO friendly! A courgette crust, layered with a tomato and lemon sauce and topped with tasty veggies such as tomatoes and avocados. Enjoyable for the whole family!
Ingredients
Crust
- 3 Courgettes
- 2 Tomatoes
- 1/2 juice of lemon
- 3 Spring onions (green end only - white end of a spring onion can be an irritant to the stomach for IBS sufferers)
- 2 Peppers
- 1/4 Cup Walnuts
Sauce
- 1/2 Cup Sundried tomatoes
- 1/2 Cup Chopped courgette
- 1/2 juice of lemon
- Handful basil leaves
Toppings
- 1/2 Cup Plum tomatoes
- 1 Avocado
- 1/2 Cup Olives (black or green)
- 1 tsp Apple cider vinegar
- 2/3 Cup Rocket
- 2 Teaspoons Chives
Instructions
- Spiralise the courgettes into noodles with a spiraliser or a cheese grater if you don't have a spiral slicer
- Blend the rest of the ingredients until smooth, adjusting according to taste and add this to the spiralised/sliced courgette
- Spread this thickly and evenly into a circle on a dehydrator tray and dehydrate at 45°C for 6 hours or so, until pliable. (Note: you can use your oven at it's lowest temperature if you don't have a dehydrator. Keep checking on your crust as it is drying though, because everyone's will turn out different.)
- Flip over and do the same again
Sauce
- Blend all the ingredients together and smooth onto the crusts' surface
Toppings
- Halve the tomatoes thinly slice the avocado, add into a bowl with the other toppings
- Coat the toppings in the apple cider vinegar
- Place in a warm spot, dehydrator or oven for around 40 minutes until they soften
- Add the toppings to the pizza, slice and enjoy!