Who doesn’t love pizza? This is absolutely delicious and 100 percent good for you. It is a light, nutritious, filling meal that is positively bursting with fresh, real flavor. There are seriously no filler ingredients – only the good stuff that your body craves. Because the cheese needs time to age and the crust needs to be dehydrated so it can be crispy, you should plan the day you want to eat this a few days in advance. The cheese is best after 2-5 days of aging, and the crust takes a few hours to get crispy. If you simply cannot wait, you can prep the crust about 3 hours before you want the pizza, and just use the cheese right away. You can split this pizza between two people because it’s so healthy, but I think if you have it with something else, about 6 people could enjoy it. If you want to feed more, make two!
Cheese Blend all the ingredients until very smooth and thick. Wrap in cheesecloth, place in a bowl and leave alone for preferably 2-5 days. You can use the cheese right away but the longer you let it age, the more flavour and texture it will develop. Crust Put all the ingredients in your food processor and process until everything has combined into rough, slightly wet “dough”. Spread this evenly onto parchment on a pizza pan and dehydrate in your oven at its lowest temperature for 3-5 hours or until it’s like a giant cracker. If you have a dehydrator, you can use that instead and set it to just above 115 degrees. Toppings Evenly coat the veggies in tamari and oil and let them marinate in your oven at its lowest temperature, or in your dehydrator, for about an hour. Sauce Blend all the ingredients until smooth. Spread this evenly on your crust, followed by pieces of cheese, then the marinated veggies. Pair with a salad and you’ve got one super delicious, super healthy dinner than everyone can enjoy!
Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life, and the best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the First Nations.A raw vegan pizza with crispy crust, garlic basil tomatosauce, zucchini cheese, and “sautéed” mushrooms. The crust is made with sprouted buckwheat, almond flour, flax seed and zucchini.
Frickin Rawsome Pizza Recipe
When I was younger, growing up in upstate NY, if you asked me what my favorite food was I would say “pizza”! There is something delicious about the mixture of dough, tomatoes and cheese; except it’s also a mixture for digestive disaster.
When I started eating raw vegan food, I was obsessed with recreating my favorite meals for better digestion. And so for years I have been experimenting with dough, sauce and cheese recipes from wholesome ingredients and none of it is cooked.
Don’t get me wrong I love a a good gluten filled pizza with daiya cheese and cooked marinara sauce, but there is something refreshing about raw pizza, it’s the perfect summer pizza.
Raw Vegan Pizza With Zucchini Cheese
For this crust version I am using zucchinis because they are in season, but I also like to use red bell pepper instead.
The first step is to soak the buckwheat groats for about 6 hours, drain and rinse afterwards and use either right away; or you can drain and rinse twice a day for up to 2 days, until the buckwheat sprouts little tails. I normally keep them in a strainer over a bowl, with a towel over the top. Don’t let the buckwheat sprout too much or the crust will taste like grass.
The thinner the crust, the quicker it will dehydrate. You could also make personal sized pizzas which will also dehydrate quicker.A dehydrator is recommended but an oven on the lowest temperature shouldwork just as well.
Raw Vegan Pesto Pizza (gluten Free)
The firsttopping is tomato sauce. To make a quick and easy raw vegan tomato sauce, I like to slice my tomatoes about a 1/4 inch thick. I then put some fresh basil, garlic and onions on top. Lastly I let them dehydrate until the crust is done and then I process all the sauce ingredients in a food processor. If the sauce is still watery, put it in a glass bowl to dehydrate for a while longer.
The second topping is the mushrooms. All you need is a little soy sauce, olive oil, scallions and a pinch of salt. Mix it all together and throw it into the dehydrator until the mushrooms resemble cooked mushrooms.
Last but not least I think I have created a masterpiece here….Zucchini cheese!! It’s so easy and it tastes out of this world, Just shred some zucchini and add in some nutritional yeast and a little salt. Lay it out flat on a dehydrator tray and dehydratefor 1-2 hours.
Gourmet Raw Vegan Pizza With Nut Free Crust
I should add, I used golden zucchini, because they had it at the farmers market, and it was a deep yellow, perfect for resembling cheese! However green zucchini will work, I haven’t tried squash but I’m sure it will work as well!
The dehydration process can take anywhere from 2-4 hours total, patience is required but once it is finished you can store it in the refrigerator and heat it back up whenever. It lasts about a week in the fridge.
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Raw Pizza Crust [vegan]
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Raw Vegan Chocolate Chip Cookie Ice Cream SandwichDessert , Gluten Free , Popular , Raw Vegan , Snacks , Vegan , almond flour , cashews , chocolate , coconut , coconut nectar , dates , ice cream , vanillaIf you are looking for a satisfying and wholesome version of pizza that will make you feel energized and fill you up, look no further! I always love a good raw vegan pizza for a healthy meal topped with fresh greens or served with a fresh vibrant salad.
The basis for the crust is sunflower, zucchini and flax. The sunflower seeds and the zucchini form the mass of the dough, the flax binds it together and the herbs and seasoning flavor it!
Feel free to substitute other vegetables, like eggplant or winter squash. And if you don’t have flax seeds you can use ground chia instead.
Vegan Whole Wheat Pizza
This crust makes a good flatbread for other toppings as well, including olive tapenade, hummus, raw vegan tomato sauce and romesco. Of course, you can also use an endless variety of vegetables, herbs, nuts and seeds as well, either cooked or raw.
For the pizza crust, place all of the ingredients in a food processor and purée until a slightly smooth dough is formed. Divide the dough into 4 equal balls. Spread each dough ball out into a circle on a parchment lined sheet pan (if using your oven) or solid dehydrator sheet (if you are using a dehydrator). Place the sheet pan in your oven and dry for 3 hours with the oven door cracked open, flipping halfway through the cooking time.
If using a dehydrator, set your dehydrator to 118°F and dry the pizza crusts for 6-8 hours also flipping halfway through the drying time.
Vegan Cauliflower Pizza Crust
For the pumpkin seed pesto, place all the pesto ingredients in a food processor or blender
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