This was soooo good! I made the complete recipe for the crust and halved the rest as I knew there was never anyway we would eat all of this deliciousness. But I figured we could use the crusts for other recipes as they are very versatile. I love everything Pure Food and Wine and can’t wait to check out Sarma’s new cookbook, Living Raw Food! But this is recipe is from Raw Food Real World. All their recipes are pretty complicated but I am guessing that 99% of them are amazing! Due to the complexity level and the gourmet heaviness of some of the foods they are not everyday recipes for us. But when we make them we sure love them! I could see this dish being served at a fancy Middle Eastern restaurant or you can make them bit sized and serve them as hor o’dourves!!!! How fun!! So deeelish! I loved the use of Za’atar (a Middle Eastern spice blend of sumac, sesame seeds and the wild Syrian hyssop plant) in this recipe. I had bought some the last time I was in Israel and this was the first time I got to break it out and use it. Ahhhh… 🙂 The crusts were delicious and the hummus was the best raw hummus I have ever had! Such a great recipe! You could always break this recipe down and use just one component when you need it.
Flatbread Pizza with hummus, green olives, cherry tomatoes and za’atar
The crust still on the dehyrdrator sheet
For the crusts:
5 cups walnuts, soaked 1 hour or more (I soaked them overnight – when soaking nuts, make sure to rinse well after)
5 cups cubed yellow squash or zucchini
3/4 cup golden flaxseed, finely ground (1 cup ground)
1/2 cup hemp seeds
1/4 to 1/2 cup filtered water
1 tablespoon sea salt
1. Pulse the walnuts in a food processor to chop into tiny pieces (like couscous), but not completely smooth. Transfer the nuts to a large bowl. Add the squash to the same food processor bowl and grind into tiny pieces, but again not completely smooth. Transfer the squash to the bowl with the walnuts. Add the flaxseed, hemp seeds, salt and about 1/4 cup of water, stirring to combine. Add more water until a sticky dough forms – like wet muffin batter. You may need more or less water.
2. Divide the batter between four 14-inch Teflex lined dehydrator trays. Using an offset spatula spread the dough to the edges of the trays. The dough can be a bit gummy and sticky, so it helps to dip the spatula in water as you spread the dough (the excess water will all evaporate in the dehydrator)
3. Dehydrate the flatbread at 115 degrees for 6-8 hours, pr overnight. When the tops are dry, flip over and peel away the Teflex liners. Dehydrate on screens for another 2-4 hours.
4. Once both sides are dry, slide the flatbread onto a large cutting board. With a large chef’s knife, cut into 3×5 rectangles (or whatever size and shape you want). Place them back in the dehydrator trays and dehydrate for another hour or more, as necessary for firm crusts.
For the hummus:
4 cups cashews, soaked for 2 hours or more (when I woke up I starting soaking them, so around 8 hours)
1/2 cup lemon juice
2 small cloves garlic
1/4 cup sesame tahini
1 teaspoon sea salt
Up to one cup filtered water
In a food processor, add the nuts, lemon juice, garlic, tahini, and salt and process, adding water 1/4 cup at a time until you get the smooth, fluffy consistency of hummus. You may need to add more water, or you may want to add olive oil for a richer hummus – just make sure it has enough stiffness so it will hold the topping on the pizza without running off the sides of the crust
For Green Olive Tapenade: (You only need a half cup for recipe, so reduce if you want, or make the entire batch to have on hand.)
makes 3 1/2 cups
3 cups putted green olives
1/2 cup extra virgin olive oil
2 tablespoons lemon juice
1 small handful of parsley (optional) (I used the parsley. I think it added a nice texture and color)
freshly ground pepper
1. Process the olives in a food processor. With the motor running, add the olive oil and lemon juice and process until smooth. Add the parsley (if using) and process to combine. Season with pepper to taste
2. Transfer to a covered container and refrigerate. Will keep up to 1-2 weeks.
For serving:
1 pint cherry, teardrop or grape tomatoes, halved
1/4 of a large bulb of fennel or 1/2 of a small bulb, shaved very thin on a mandolin
1/2 English cucumber, peeled, seeded and finely diced
1/2 cup Green olive Tapenade
1/2 cup Green olives, pitted and halved
2 tablespoons za’atar seasoning
fennel fronds for garnish
Spread each crust with hummus and top with tomatoes, fennel, cucumber, olive tapenade and olives. Sprinkle with za’atar and top with fennel fronds
- My Za’atar from Israel
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