Cheesy Raw Vegan Pizza Pockets | Deliciously Raw

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Raw Vegan Pizza Dough:
   • Raw Vegan Challenge Day 8 | How To Ma...  

Raw Vegan Cheese:
   • Easy Sliceable Vegan Cheese | Delicio...  

Filling:
3/4c Walnuts (chopped)
1/2c Baby Portobello Mushrooms (chopped)
2-3 sprig Oregano fresh ( de-stemmed)
1/4c Scallions (chopped)
1/4c Red Bell Pepper (chopped)
1/2t Garlic powder (sub 1 small clove fresh)
1/2t Red Pepper Flakes
Black Pepper tt
Sea Salt tt

Tomato Sauce
1/2c Sundried Tomatoes ( seasoned with herbs in oil)
1c Cherry Tomatoes
Sea Salt tt

Note: If you are are not using seasoned sundried tomatoes accommodate the flavor with Italian herbs and olive oil.

Crust: 1c Coconut Flour
1c Oat Flour
2T Psyllium Husk (sub ground flax seeds)
1t Basil
1t Oregano
1t Garlic Powder
1t Red Pepper Flakes
1t Garlic Herb Spice Blend
1t Agave Nectar
1/2t Apple Cider Vinegar
1c Zoodles (cut in to smaller noodles 4-6" lengthwise)
1/2t Sea Salt ( or to taste, see notes)
1c Water ( reserve an additional 1/2c on the side and add more water as needed to form a soft dough)

For the crust, add all ingredients with the exception of the sea salt, into a large bowl and mix thoroughly until well combined. Season very lightly with salt. Spread mixture into small flatbreads shapes on parchment paper fitted for your dehydrator. If you are using your oven as a dehydrator, use parchment lined baking sheets. Dehydration time from 2-4 hours depending on crust thickness.