Creamy Coleslaw Salad On a Dehydrated Pizza Crust

My dad and I made the most EPIC dehydrated raw vegan pizza crust made out of garbanzo bean flour, veggies and spices over the weekend, and it was the most delicious raw vegan pizza we’ve ever eaten so far! The crust came out PERFECT; I just had to share it with you all. We have been desiring to master the right dehydrated pizza crust and we are happy with the way this crust turned out. We’ve made pizza before, but mainly used cucumber slices for the crust. 

This dehydrated pizza crust has the perfect consistency and has a right mix of seasonings. You can play around with this crust recipe and use a different flour with your own mix of seasonings. And the great part is, this crust is low in fat and very healthy. 

We topped this pizza off with a creamy coleslaw salad that was well seasoned and marinated over night, and enjoyed it with a side of creamy coleslaw salad. The dressing of the salad is a tomato marinara that is enough for the crust spread and to season the salad with. This is very satisfying and delicious, and will keep you full for hours! Enjoy 🙂 

RAW VEGAN COLESLAW PIZZA SALAD 

What’ll You’ll Need: 

• Excalibur Dehydrator 
• ‘If You Care’ Parchment Paper or Plastic Clear Wrap will do just fine (I used clear plastic wrap) 
• BPA-FREE Food Processor from Hamilton Beach

Crust: 

• 1 cup garbanzo bean flour (from Bob’s Red Mill) 
• small handful of cilantro 
• 1 whole red bell pepper 
• 5 garlic cloves 
• 1/4 piece of a medium sized red onion 
• 1 medjool date, pitted 
• 1/2 tsp pink Himalayan sea salt 
• 1 tsp of organic seasonings, herbs and spices of your liking, such as paprika, turmeric and italian seasonings 
• 1 tablespoon unrefined, extra virgin coconut oil 
• 4-6 tablespoons filtered water 

CREAMY COLESLAW SALAD

• 4 cups coleslaw
• 1/4 piece of red onion 
• the rest of the tomato marinara 
• additional sea salt and seasonings of your choice 

DRESSING/TOMATO MARINARA 

• 3 fresh tomatoes 
• 1 medjool date, pitted 
• 1/2 tsp pink Himlayan sea salt
• 1 tsp of organic seasonings, herbs and spices 
• small handful of cilantro
• 4 garlic cloves 

Avocado slices on top 

DIRECTIONS

To make the crust:

1. Pour all ingredients in a food processor and process until a creamy and smooth consistency. If the dough is too thick, add more water. Simply add more water for a thinner dough consistency.
2. Taste test the dough and adjust to your liking.
3. Once you are satisfied with the taste of the dough, place a piece of parchment paper or plastic wrap on a dehydrator tray and spread the dough into a crust like consistency and thickness, but not too thick. 
4. Dehydrate at 110 degrees for 12+ hours, until firm. You will need to dehydrate both sides until firm, so you’ll have to flip the crust over once it’s dry enough. 

To make the coleslaw salad: 

1. Pour the coleslaw in a big colossal bowl. Chop the onions and marinate the onions in lemon or lime juice for a bit until you are ready to eat the salad. Set aside and make the tomato marinara sauce. 

To make the tomato marinara sauce: 

1. Wash the tomatoes and cilantro and peel the garlic and place into your food processor pitcher. Add in the rest of the ingredients into your food processor pitcher and process until a creamy and smooth consistency. 
2. Take the dough out of the dehydrator and spread the tomato sauce all over the crust. 
3. Put the crust back into the dehydrator and let the crust dehydrate with the sauce on top for about 5 minutes or so, so the sauce can dry a bit. 
4. Pour the tomato marinara in the salad bowl and mix the coleslaw into the sauce. Taste test the salad and add more seasonings according to your liking. 
5. Take the crust out of the dehydrator and pour some of the coleslaw salad on top of the crust and add avocado slices on top. Serve and enjoy! 

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