Too hot to cook? Enjoy this light and colorful, yet flavorful and fulfilling family meal for a scorching hot summer day. All ingredients can be pre-made in advance, so your hot evenings can be filled with cool dinners.
For The Multi-Seed Crust
- 3 1/2 cups water
- 3/4 cups flaxseeds
- 2 Tbsp chia seeds
- 1/3 cup sunflower seeds, soaked overnight
- 1/3 cup pumpkin seeds, soaked overnight
- 1/4 cup sesame seeds, soaked overnight
- 1/2 cup ground flaxseeds
- 1/4 cup hemp hearts
- 1 Tbsp agave, or sweetener of your choice
- 1 Tbsp tamari
- 1 tsp salt
- 1/2 tsp garlic or onion powder
In a large bowl soak flax seeds and chia seeds with 3 1/2 cups of water overnight. Make sure to use distilled water, since seeds will soak it up and become a mucilaginous substance which will not be rinsed and will become the base for the crust. Stiir the mixture up to make sure no lumps of dry seeds remain.
Drain and rinse soaked sunflower, pumpkin and sesame seeds and add them to the mixture above. Add remaining ingredients and mix everything well.
Devide the mixture in two and spread onto a deh;ydrator tray lined with Teflex. Dehydrate at 115 F for about 12 hours. Flip them off Teflex onto the screens and dehydrate for another 6 to 12 hours, or until done.
Store at room temperature up to one month. If you only want one pizza, eat the second crust as crackers.
For The Sun-Dried Tomato Pesto
CLICK HERE for the recipe
For The Cashew Sauce
- 1/2 cup raw cashews, soaked for 20 min
- 1/3 cup + 1 Tbsp water
- 1 large garlic clove, mashed
- 1 1/2 tsp lime juice
- 1 tsp Nutritional Yeast
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
Combine and blend all ingredients for the cashew sauce and set a side.
Enjoy and please share the post!