Chef D’s Fantastic Raw Pizza
Daniel Asher, Executive Chef over at Root Down and Linger is a masterful raw foods chef. A great showcase of his skills are the Raw night that he hosts on the first Tuesday of every month over at the Highland’s Root Down location.
Chef Daniel recently appeared Fox’s Everyday show with a raw pizza recipe featuring our Kale and Collard Greens flavor of ozuké goodness.
Here is the recipe in its entirety – note that there are parts of this recipe that could be deconstructed with delicious results (i.e. I’m going to put that cashew chevre on EVERYTHING!)
Many thanks to Chef Daniel who shared the above video and following recipe with us and who promotes ozuké’s efforts wherever he goes. <3
Mushroom & Kale KimChi Pizza with Sunflower Arugula Pesto, Cashew Chèvre & Almond Date Crust
Crust:
1C raw Almond meal
2 medjool dates, chopped
3 sundried tomatoes, chopped
1/4C olive oil
1/4C flax meal
1 Tblsp Hemp Hearts (a brand of ground, ready to eat, raw hemp seeds)
1 Tblsp Sesame seeds
1 scallion, chopped
pinch oregano
pinch sea salt
Method:
Combine all ingredients in food processor and pulse until “dough” forms. Remove from machine and form into a round pizza crust.
Can be used as-is OR dehydrate at 115 for 8 hours for a cracker style crust
Sunflower Arugula Pesto:
1C raw sunflower seeds
1/4C raw tahini
1/2C olive oil or grape seed oil
juice of 1 medium lemon
1 clove garlic
1 small shallot
1/2C loosely packed fresh basil leaves
1/2C arugula leaves
sea salt to taste
Method:
Combine all ingredients in high-powered blender and cycle until smooth puree texture is achieved. Additional oil may be needed to reach desired consistency.
Cashew Chèvre
3/4C raw cashews, covered in 2C filtered water & soaked overnight at room temperature
2 Tbslp lemon juice
1 Tblsp nutritional yeast
1 Tblsp gf tamari
salt & cracked black pepper to taste
Method:
Combine all ingredients high powered blender and pulse until ‘goat cheese’ texture. add some of the cashew soaking liquid as needed.
Toppings:
-sliced cremini mushrooms, lightly tossed with gf tamari & sesame oil
-Ozuke collard & kale kimchi, drained
-baby heirloom tomatoes, halved, lightly tossed with olive oil & sea salt
-watercress leaves
-microgreens or chopped herbs (dill, cilantro, tarragon, chive) as desired
To Finish:
-spread crust with pesto sauce
-arrange toppings (mushrooms, tomatoes, kimchi) on top of pesto as desired
-finish with dollops of chèvre, watercress & herbs
-cut into slices and serve!
Bon Apetit!
For some time now, Chef D has been using ozuké pickled things on his 
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