Preparation time: 20 minutes + 6 hours od dehydration process

Pizza dough

  • 1 large zucchini 
  • ¼ cup olive oil 
  • 1 shallot, chopped 
  • 3 tablespoons lemon juice 
  • ¼ cup yeast flakes 
  • a pinch of salt 
  • 150 g oat flour 
  • 100 g almond flour 
  • 20 g psyllium seeds 

Mix all the wet ingredients in a blender until smooth. 

Mix all the dry ingredients in a bowl and add the mixture of the wet ingredients. Mix everything well using your hands. Let the dough rest for about 10 minutes until it becomes thick or to let the psyllium seeds react. 

Shape approximately ½ cm thick mini balls on a teflex surface for the dehydrator with your hands. You can help yourself using a spatula. Dehydrate at 45 degrees for 5-6 hours. 

BBQ sauce 

  • 1 cup dried tomatoes 
  • 1 cup dates 
  • 3 tablespoons apple vinegar 
  • ¼ cup water 
  • 3 tablespoons tamari soy sauce 
  • 2 tablespoons olive oil 
  • 1 teaspoon ground smoked paprika 
  • a pinch of cayenne pepper 
  • a pinch of salt 

Puree all the ingredients in a blender until smooth. By choice, make a thinner sauce by adding a bit more water to it. Store it in a fridge in a closed glass jar. 

Marinated vegetables 

  • 1 zucchini, cut into strips 
  • 1 red pepper, cut into strips 
  • olive oil 
  • salt and pepper to taste 
  • fermented cabbage 

Preparation and plating

Spread the BBQ sauce on the pizza dough, place the marinated vegetables on top and, by choice, add some fermented cabbage.