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one green planet

One thing (of the plethora of things) I LOVE about raw food - you can eat as much as you want, but often that isn't as much as you might predict because the food is so nutrient dense! It fills you up super fast. So as you can see, these pizzas are pretty small, but very satisfying. I do warn you, don't expect this to taste just like cooked pizza. In all honesty, it has nothing to do with it except the inspiration and general shape. It is DIFFERENT and delicious...so open your mind (and your mouth).

Raw Pizza with Pesto and Marinated Vegetables [Vegan]

$2.99
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Ingredients

For the crust
  • 1/2 cup each of hemp seeds, raw pumpkin seeds and sunflower seeds
  • 1 cup walnuts
  • 1 teaspoon salt & pepper
  • 2 teaspoons dried basil (or a handful of fresh, lucky you)
  • 1 tablespoon agave/maple syrup or a few dates
  • 1-2 tablespoons water, as needed
  • 1/2 onion, sliced
  • 4 peeled garlic cloves
For the spinach pesto
  • 4-5 cups organic spinach
  • 1/2 cup raw pine nuts
  • 1 peeled garlic clove
  • 1/2 teaspoon salt & pepper
  • 1/4-1/2 cup water, as needed
  • 1 teaspoon agave/maple syrup or a couple dates
For the toppings
  • 3 mushrooms
  • 1 bell pepper
  • 1 tomato
  • 1 teaspoon tamari
  • 1 teaspoon fave dried herb blend

Preparation

For the crust
  1. Pulse all ingredients in your food processor until it sticks together (and tastes delicious!)
  2. Now divide the mixture into four and shape each of them into your desired pizza crust shape with your hands on dehydrator trays or parchment paper.
  3. Dehydrate (or cook in your oven at the lowest temperature) for 4-5 hours, or until crispy.
For the pesto
  1. Put all the ingredients in your food processor (no need to wash it after making the crust) and process until it reaches that yummy pesto consistency - not totally smooth, but still quite creamy. mmm.
  2. Put in a bowl, cover with plastic wrap and put in the fridge.
To prepare the veggies
  1. Cut them all into thin slices and mix in with the tamari and herb blend.
  2. Marinate them in your dehydrator (or oven) until they are soft and taste freaking amazing.
Put it all together
  1. When the crusts are finished, gently spread the pesto on all of them, followed by the veggies. If you have any raw vegan cheese that would be a tantalizing addition for your taste buds.

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About The Author

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Emily von Euw

See My Recipes

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.

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