Mainly, I’ve been using my tomato bread as a pizza crust, but I came across a recipe by Hannah Mendenhall and the picture blew me away, I said I have to try this. Thus my two weekend long search for Irish Moss, buckwheat groat and psyllium husk, because you know, who has this in their pantry? Apparently I do now and will be keeping as a staple. I mark this recipe as my push into full fledge hippy. It wasn’t bad enough I have two different nut cheeses, fresh young thai coconut water, (and the extra coconut meat in the freezer), plus a few other different items on hand. Now, I have two varieties of Irish Moss and know how to use it!
Here’s what I made and you can thank Hannah for creating such a great idea. Believe it or not, the big white ball that looks like a dinner roll is actually the ‘cheese’, the line formed from the mesh bag I had it hanging from. I am surprised that I didn’t need to refrigerate this, but followed the instructions to keep it somewhere warm and as the author did, I left it hanging while sitting on my dehydrator.
I did use a non raw sauce, so I can’t say the whole thing is raw, I was a bit pressed for time and as I have about 8 of these pizza shells I will most likely make a raw sauce to use the next time.