We say: A raw, plant-based pizza might be a harder sell than its oily, cheesy sisters, but believe us when we tell you that this little number is delicious in its own way. Joel Gazdar, co-founder of Wild Food Café, has somehow magicked local fruits and puréed vegetables into a fresh vibrant dish that shows off British ingredients at their best.
They say: ‘I loved pizza before I went raw, and I love pizza now! This is our most popular dish and I’m very happy that I could create a wholefood, raw, plant-based pizza that’s also light (because a lot of raw food tends to have too many nuts and seeds and oils). Ours is made with lots of local fruits and pureed vegetables, so it’s easy to digest.’
‘We mix apple with squash and a few other ingredients to make a dough that we dehydrate using a sun-drying machine, which is basically a low-temperature oven. That evaporates the water and raises the temperature to about 40 degrees. It dries into a crust, but there’s still a nice, soft doughiness to the base.’
‘To make the cheese, we soak pine nuts and puree them, which creates a wonderful, creamy, dairy-type of base. Then we mix in other fruits, vegetables and spices to fit the flavour profile of cheese.
‘For the pesto, we use different wild leaves according to the time of year. At the moment we’re using dandelions, which are incredibly healthy, and nettles, which are a powerhouse for trace minerals like magnesium, iron and calcium, and have lots of flavour.’