If 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.
Raw Vegan Recipes By Rocki: Raw Vegan 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.
Veggie Pizza Recipe
For the pumpkin seed pesto, place all the pesto ingredients in a food processor or blender and purée until as smooth as possible. Set aside until ready to use.
For the cashew ricotta, soak the cashews for at least an hour and up to 24 hours. Drain the cashews and rinse well, discarding the soak water. Place the cashews in a food processor along with the other ingredients, except the water. Begin to purée the cashews until they are smooth as desired, adding water little by little as needed to help achieve the correct texture.
To build the pizza, take the fully dried pizza crust and spread a few tablespoons of the pesto and spread it over the pizza crust. Garnish with dollops of the cashew ricotta, sliced tomato, sliced onion, and sliced radish. Sprinkle with chopped herbs and nutritional yeast. Serve immediately.This is epic. This is pizza. This is how we broke the liquid fast on this fine day (4/20). I have been thinking about making this since like the second day into the fast, and I think it's pretty much perfect. I wanted to create a raw pizza recipe that was NOT nut-based. Nuts are great, don't get me wrong, but they have a high fat content and so you only need a handful every day. The thing is... I wanna eat a LOT of pizza, and so if I wanna eat a lot of NUT-based pizza, then I'm gonna be consuming too many nuts and too much fat for a day! Get it? The base for this recipe is actually zucchini noodles and other veggies! I got the idea fromthis dude. So in fact you could make the pizza crust and just eat that because you're essentially making a giant bowl of zucchini noodles in a garlicky tomato sauce... then you just have to shape it into circles and dehydrate it for awhile! I am definitely remaking this recipe but stopping at this giant spaghetti bowl stage and nomming that up. Another bonus about this pizza crust is that you can use your leftover nut pulp in it (from when you make nut mylk)! I used the walnut pulp from when I made walnut mylk a few days ago. Now you have even more reasons to make your own fresh nut mylk. It's approximately 1723 times better than store-bought, and you have an excuse to make the best pizza ever. C'mon. No down sides.
Raw Pizza With Pesto And Marinated Vegetables [vegan]
All the ingredients in this are organic and most are from the farmers market. *Beaming smile*. I think I've successfully made the switch to an almost all organic diet! Yes it is more expensive, but it is worth it to me. I want to nourish my body with the most excellent food available, and that means organic! Preferably local too (which will be easier now that summer is headin' our way). The flavour of organic food is also incomparably better. These heirloom tomatoes we got from the farmers market are IN.SANE. You don't even know. Run to your farm market and grab some right now. We got them for a dollar each because they were SO ripe that they burst open while the merchants drove them to the market. Better for me! I dehydrated them and holy LAWD they are like pizza bites. So we've now got pizza bites on pizza slices. Life cannot be improved.
In case you wanna hear about the last day of our liquid feast - we went eight full days and most of today in total - it was fantastic! Energy levels were great, I wrote my last final exam with an optimally-functioning brain, then went to see my friends' band perform at a record store (it was record store day). By midnight I was tired and hit the hay. My partner and I likened today to Christmas, 'cause we were so stoked to eat. Having said that, after I got up, did yoga and went for a quick run, I just wanted a smoothie. But I'm not surprised by this since most of my diet is liquid anyways, except my dinners, so this wasn't a huge change for me; but enough of a challenge to make me REALLY excited to eat solids again, and appreciative of such. Whenever I fast my passion for food is recharged 333%, so then all I wanna eat is zucchini pasta and raw chocolate and fruit bowls... mmm.... *drool*. Oh, and this pizza.
To make the crust: slice the zucchinis into noodles with a spiral slicer, mandolin or a cheese grater. Set aside in a large bowl. Blend the rest of the ingredients until smooth, adjusting according to taste. Mix this into the noodles. You should end up with a huge bowl of really saucy noodles. Like I said, it's hard not eating all of this by itself. Spread this evenly - keepin' it thick - into a big circle on a dehydrator tray and dehydrate at115 °F for 6 hours or so, until pliable. Flip over and do the same again. Note: you can use your oven at it's lowest temperature if you don't have a dehydrator. Keep checking on your crust as it is drying though, because everyone's will turn out different.
Vegan Cheese For Pizza
To prepare the toppings: slice all the veggies thinly, then coat in the apple cider vinegar and place in a warm spot, dehydrator or oven for around 40 minutes until they soften. Decorate your pizza with the toppings, slice, then ENJOY THE HECK OUT OF IT. Optional: add some raw vegan cheese! I also threw on some avocado, cilantroand hemp seeds.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.
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.
Yummy Veggie Pizza Recipes
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.
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.
Eggplant And Caramelized Onion Pizza
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.
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
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