Eating raw can be incredibly rewarding, but can also be intimidating. We tried eating raw for a week, and have a serious respect for all those raw vegans out there!
When eating raw, sometimes you get sick of eating salads and just want something delicious AND substantial. That’s when we turn to raw pizza.
With a crust made of delicious nuts and grains and a serious carb-like texture, this pizza is super satisfying and nutrient-packed.
**Pro Tip: Dehydrating your food, while keeping them raw, tends to be a relatively slow process. In order to stay under 118° and maintain all essential nutrients, sometimes you have to sacrifice your time (sad face). We suggest doubling or even dare we say it, tripling this recipe for quick and easy pizza making in the future. Just pop these bad boys in the freezer till the next #PIZZATIME.
1 cups almonds
1/2 cup ground flax seeds
1/2 cup water (or non-dairy milk)
2 1/2 tsp olive oil
1 Tbsp dried Italian herbs (basil, thyme, rosemary)
1/2 tsp sea salt
4 Tbsp Walnut Pesto
4 Tbsp Vegan Mozzarella Cheese
3 mushrooms, sliced
1 bell pepper, sliced
1 tomato, sliced
Turn your dehydrator on high.
If you don’t have a dehydrator, you can still make an almost raw dish.
Pre-heat your oven to the lowest possible temperature.
Place almonds in a food processor.
Process on high until you have created a fine almond flour.
Add ground almonds and remaining pizza crust ingredients into a large mixing bowl.
Stir with a spoon or your hands until it reaches the texture of a pizza dough.
On a dehydrator sheet (or parchment-lined baking sheet), shape 1/4″ thick round crusts. This should make about 4 crusts.
Place in the dehydrator and dehydrate for 1 1/2 hours on high. Lower the temperature to 105° and dehydrate 7+ hours more**. Flip halfway through to dehydrate evenly.
If using the stove, cook at the lowest temperature for 1 hour or until dried and slightly crisp.
Place 1 Tablespoon Walnut Pesto on each pizza crust and spread to coat evenly.
Top with sliced mushrooms, bell peppers, and tomatoes as desired.
Drizzle with Cashew Mozzarella Cheese.
Top with fresh basil and a generous amount of Almond Parm.
Notes + Serving Tips
After dehydrating, pizza crusts can be stored in plastic baggies in the freezer for several weeks for easy thawing and use.
Once topped with sauces, be sure to finish each pizza that day to avoid sogginess.