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Raw Basil Mushroom Pizza

25/9/2013

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I was at the Subiaco Farmer's Market over the weekend and gotten a small dehydrated pizza base from the Little Shop of Plenty, and thought it was the perfect time to make a raw pizza. I was in the mood for mushrooms and had an abundance of basil so I thought I'd combine the two and make a mushroom basil pizza and get Mykal who has been eating way too many Maccas burgers lately to come over and dine with me.

The pizza turned out gloriously. Even the meateater happily indulged and didn't have a bad thing to say about it. It was juicy and bursting with fresh flavour. Quite filling too, the base was about 20cm wide and it fed both of us and a leftover slice for Mum.


Raw Basil Mushroom Pizza


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Marinated Mushrooms

7 button mushrooms
2 TBS olive oil
3 TBS apple cider
2 TBS balsamic glaze
2 tsp maple syrup
1 tsp garlic
half handful of basil leaves

Tomato Marinara
1/2 cup sundried tomato
1/2 tomato
1 medijool date
2 TBS olive oil
1/4 tsp garlic
handful of basil leaves
1/4 tsp italian spices
1/4 tsp oregano

Basil & Kale Pesto
1 cup kale
1 cup basil leaves tightly packed
1/2 cup olive oil
1 cup cashews soaked
1/3 cup lemon juice
1 tsp garlic
few leaves of parsley

Pizza Topping
marinated mushrooms
4 roma tomatoes
1 cup spinach leaves
2 TBS nutritional yeast
7 black olives

1. Slice up mushrooms, dice up basil leaves and marinate with sauce for 4-5 hrs

2. Blend up the ingredients for the marinara and spread over the pizza base (see bottom for recipe)

3. Blend up the pesto ingredients and spread over the marinara (I only used half of the mix)

4. Slice up tomatoes and olives

5. Spread spinach leaves over the base topping, add tomatoes and olives and marinated mushrooms, sprinkle nutritional yeast over the top

6. Heated oven to 40˚C and put in to warm for 10-15 mins


The dehydrated pizza base recipe comes directly from the Little Shop of Plenty. This will make a few bases.

3 cups sprouted buckwheat
1 1/2 cup flax seed
1/2 cup olive oil
1 1/2 cup carrot pulp or mixed vegetable pulp
garlic, herbs spices to taste
2 tsp sea salt

1. Mix together, spread over sheet, dehydrate for 4-5hrs, then flip over and put back in for another 6-8

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Mykal and I being silly and idiotic whilst waiting for the pizza to be ready... then it was game on - nom, nom, nom!!
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    "I am not what happened to me,
    I am what I choose to become"
    Carl Gustave Jung

    I'm Binny, a full time Bikram Yoga teacher and studio owner that lives in Perth, Australia.

    I started this blog to share the things I love the best in the world: being healthy and happy, food (especially raw), yoga, traveling and most importantly, learning how to love and be true to myself.

    I suffered from severe digestive problems when I was younger, being gluten and lactose intolerant, and developed compartment syndrome and fibromyalgia in my teens. I have lived with constant pain for over 16 years now.

    Over the past 10 years, I've shifted to a mainly plant based diet and realised that being well and healthy is a way of life. I have been teaching Bikram yoga since 2011, in the US and Australia. Due to my health issues I've also had a lot of bodywork done as well as explored alternative therapies.

    I've become much more aware of myself as a result of all this - physically, mentally, spiritually and emotionally. Right now I love my life. In my career I love what I do and I do what I love. I have traveled to some amazing places around the world and made lifelong friends. In between working and traveling, I cook up a storm in the kitchen, especially raw  desserts, spend time with the people I love the best, which now includes a yoga husband, a mini yogini Estell, and our dog! I try to listen to my body the best I can.

    I truly believe that we all have the power and the capabilities to heal our own bodies, to nourish the spirit and seek our own happiness and life's purpose. This my journey...

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