Spring Salad Pizza

The sun is shining, the skies are clear and that’s how I like my Mondays!

I also like Mondays because I get some great recipe ideas from Meatless Monday.  So you can imagine how excited I was last week when I received an email from MM asking to highlight the roasted version of my Gingered Asparagus & Leeks recipe, originally posted on The Blissful Chef!  Thank you, Meatless Monday, for including me in your April 18, 2011 recipes!

You know what else happens on Monday? I get to discover how my raw/dehydrating experiments fare.

Sunday morning I realized I need to use up some sprouts. I sprouted a huge jar of buckwheat groats and green (French) lentils.  For the lentils, I was thinking “veggie burger” as I started tossing ingredients in the food processor. But a funny thing happened as the hours went by in the dehydrator.  The perfectly round burgers morphed into thin, crispy … things.  Are they crackers?  Wafers?

My husband wins the prize.  He thought they looked like pizza crusts!  The Spring Salad Pizza was born.

JL’s Spring Salad Pizza (Raw)
Makes 4 mini pizzas

PRINTABLE VERSION

INGREDIENTS

  • 2 cups sprouted lentils (I used green), rinsed and drained
  • 1/4 cup hemp seed
  • 1/4 cup red onion, diced
  • 1 T Herbes de Provence
  • 1 t sea salt
  • 2 cloves garlic
  • 1/2 a granny smith apple, diced
  • 1 t vegan Worcestershire sauce (optional)
  • 1 tomato, seeded and diced (save seeds)
  • 1/4 cucumber, spiralized
  • 1 t cold-pressed flax seed oil
  • S&P to taste (doesn’t need much salt!)

METHOD

For the crust:  In the food processor, using the “S” blade, pulse first eight ingredients to desired consistency. Form into patties (you will notice that the consistency is wet/thin–I simply rolled about 1/4 in my had and tossed it on the ParaFlexx sheet, spreading out almost like a pancake). Dehydrate on 145F for one hour. Reduce heat to 105F for 7 more hours.  Flip over, off the ParaFlexx and on to the screen and dehydrate for 8 – 10 more hours.

For the topping: Begin with a layer of spiralized cucumber and top with diced tomato.

For the “sauce”:  Quickly whisk the oil, tomato seeds and salt and pepper and pour over the pizza.

The crust is savory and the sprouted lentils really do make this a “salad” pizza.   A mini pizza with a small salad will make a perfect lunch.  I also think these will make for fun appetizers.

The buckwheat is still in the dehydrator — I’ll let you know how that turns out later this week.

JL is a food and fitness writer. She blogs at JL goes Vegan:  Food & Fitness with a side of Kale.  You can follow JL on Twitter.

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