Raw pizza with caramelised onion and coconut bacon

Here is an indulgent raw pizza, designed for living food enthusiasts who enjoy a challenge. The crust, made from soaked then dehydrated buckwheat, replaces the traditional dough. It is topped with a fermented cashew and hemp cheese with a fine peppery taste, slowly confit onions and a spiced, crisp coconut bacon. The recipe calls for several stages and plenty of patience, but the result impresses the most demanding guests.

Ingredients

For the crust

• 3 cups hulled buckwheat (soaked then dehydrated)
• 1 cup psyllium
• 1 tsp Celtic sea salt
• 2 cups water
• 1/4 cup olive oil
• 1/4 cup Irish moss gel
• 1 tbsp honey
• The juice of one lemon

For the cashew and hemp cheese

• 1 cup soaked cashews
• 1 cup soaked hemp seeds
• 1 cup water
• 2 probiotic capsules (acidophilus)
• 1 tsp cracked peppercorns
• 2 tsp dried thyme
• 1 tbsp lemon juice
• 1/2 garlic clove, finely chopped
• 1/4 tsp sea salt

For the caramelised onions

• 2 onions, finely sliced
• 1 tbsp maple syrup
• 1 tbsp tamari
• 1 tbsp olive oil
• A pinch of sea salt

For the coconut bacon

• 1 cup dehydrated coconut flakes
• 1 tbsp olive oil
• 1 tbsp tamari
• 1 tbsp cider vinegar
• 1/2 tsp cumin
• 1/2 tsp chilli powder
• 1/2 tsp paprika
• 1/4 tsp cayenne

Preparation

1. Blend the buckwheat, psyllium and salt to obtain a fine flour.
2. Blend the liquid ingredients of the crust separately, then work them gradually into the flour in the processor, until a supple dough forms.
3. Spread the dough into a circle on a dehydrator sheet and dehydrate at 40 °C for 24 hours.
4. For the cheese, blend the cashews, hemp, water and the contents of the probiotic capsules in a high-speed blender until creamy.
5. Pour into a glass jar and leave to ferment, covered, in a warm dark place for about 18 hours.
6. Once fermented, stir in the cracked pepper, thyme, lemon juice, garlic and salt.
7. For the onions, mix all the ingredients and dehydrate on a non-stick sheet until golden, about 6 hours.
8. For the bacon, coat the coconut flakes evenly with the remaining ingredients, then dehydrate for 1 to 3 hours, until crisp.
9. Spread the crust with the cashew and hemp cheese, top with the caramelised onions, then scatter generously with coconut bacon before serving.

Tip

Without a dehydrator, an oven at very low temperature (60 °C) with the door ajar will do for the crust and the coconut bacon, even if the result loses a little of its raw character. Plan the buckwheat soaking and the cheese fermentation the day before: that is what spreads the recipe over two days.

FAQ: your questions about raw pizza