Traditional Algerian Pizza
Prep time: 30. Dehydration time: 10-16 hours. Feeds: 4 people. Equipment needed: Food Processor, High Speed Blender, Dehydrator.
In Algeria, the traditional pizza is eaten at the bakery where you buy bread, baked foods and cakes and not at a pizzeria. It is made square not round and it comes without cheese and it’s freaking delicious! So here is my raw vegan version and it’s actually a perfect dish when I want a comforting yummy pizza but a light one.
STEP 1) Pizza Crust
In a food processor, grind the following ingredients:
- 1 bowl of dry sprouted buckwheat (appx. 250g)
- 1 tbsp of chia seeds
- 1 tbsp of pure organic nutritional yeast
- 1 tbsp of nigella seeds (optional)
- 2 tbsp of psyllium husk
- 1 tsp of turmeric
- 1/8 tsp black pepper
- 1 tbsp of coconut sugar
- Himalayan Salt (to your taste)
- 2-3 bowls of chopped pumpkin (appx 1-1.5kg)
- 1 chopped spring onion
And continue mixing till you get a dough. Let it set in the food processor for 15-20 mins for the psyllium and chia to absorb the water content from the pumpkin and inflate and create bubbles to make the bread spongy. Dehydrate for 12-16 hours at 42°C (107°F).
STEP 2) Tomato Sauce
Blend roughly or until smooth:
- a handful of cherry tomatoes
- a handful of dry tomatoes
- 3 dates
- 1 tsp of red grape vinegar
- 1 tsp of lemon juice – pinch of smoked paprika, black pepper, salt
- optional if like spices: add a pinch of cumin, chilli and caraway
STEP 3) Assemble
Spread a thin layer of tomato sauce on the crust, add thin slices of red pepper, black or green olives, chopped spring onion or caramelised onions, sprinkle thyme and parsley.