The Best Raw Vegan Pizza Recipe That’s Good For You Too!
If there’s one recipe I love, it’s pizza – and just because I eat a raw diet, doesn’t mean I need to give up pizza. That’s right. Raw vegan pizza. It probably sounds super gross, but, in all honesty, it tastes incredible and is about 5000 times better for you than conventional pizza.
The best thing about this pizza recipe is that it is low-fat, oil-free, salt-free, gluten-free and basically 100% great for you! You can eat as much as you want. You don’t have to count how many slices you’ve had because about 4 of these pizzas would be the equivalent of just 1-2 slices of a regular pizza. Amazing, I know!
The pizza crust I made based on the recipe by Chris Kendall from The Raw Advantage. He is a recipe extraordinaire and comes up with some pretty incredible recipe ideas, which you should very much go check out!
– 3 large zucchini
– 1 big tomato
– 1/2 cup sun dried tomatoes (I make my own in the dehydrator, no salt, no oil)
– small handful of basil
– 2-4 leaves oregano
– 6-10 chives or 3 scallions (green onions)
– 2 handfuls raw pumpkin seeds
– 2 pitted medjool dates
– 3 tomatoes
– 1/3 cup sundried tomatoes
– 1 tbsp. celery salt (dehydrated celery bits, blended into “salt”)
– 1/3 cup red pepper
Toppings: (anything you want, really! Get creative!)
– zucchini slices
– bell pepper
– hemp seeds
– herbs (cilantro, parsley, basil, oregano, etc.)
– cashew cheese (this is optional, and will increase fat content of the pizza recipe)
For the crust: make zucchini noodles with 2 of the zucchini using a spiralizer (you can buy one for cheap here). If you don’t have one of these, you can also use a grater, peeler or mandolin (try to get long thin strands of zucchini). Make the sauce by blending the tomato, 1 zucchini and rest of the ingredients except herbs. Blend until smooth. Add in herbs next, and blend (blending herbs for too long will put off the taste of the sauce!). Mix the sauce with the noodles and place in circular pizza crust form on a Teflex lined Excalibur Dehydrator Tray. The pizza crust should be around 1/2 inch thick in the middle. See the image below for an idea of what it should look like. Dehydrate at 115ºF for 6 hours until pliable. Flip over, and dehydrate for another 4-6 hours. Note: you can also use your oven on the lowest temperature to achieve the same result as a dehydrator – just make sure to check it very often because every oven is different.
For the sauce: blend all ingredients in a high-speed blender (or food processor) until smooth. Spread on the crust.
For the toppings: thinly slice the toppings and arrange on your pizza as desired!
Eat until FULL!