As a disclaimer, this recipe is a lot of work. It is not something I typically do and not something I'm proud to admit I spend my time doing. But when I do, I am so glad I did. It's like a really special meal - a gourmet take on pizza. To be clear, no special talents are needed to make this, just patience and time. This particular dish was an excellent compromise for me. I got to indulge in pizza but then also stayed away from the heavy and hard-to-digest nuts that usually make up a raw crust. Instead, I used chia seeds and sweet potato as the base. It gave a lot of flavor, but also left the crust a little bit chewy ... which I like.

Raw Pizza With Chia and Potato Crust [Vegan, Gluten-Free]

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Ingredients

Crust:

  • 6 tbsp chia seeds
  • 1 sweet potato
  • 1 handful fresh oregano
  • 1 handful fresh basil
  • 2-3 cups spinach
  • 1 clove garlic, chopped
  • 1 tsp sea salt and ground pepper
  • any other seasoning, to taste
  • hemp seeds (optional)

Basic Marinara Chunky Sauce:

  • 1 pint cherry tomatoes
  • 3-4 sundried tomato halves, soaked
  • 1 clove garlic, chopped
  • 1 handful fresh oregano
  • sea salt and pepper to taste
  • 2 tbsp olive oil

Spinach Layer:

  • 2-3 cups fresh spinach

Marinated Mushrooms and Onions:

  • 2 cups mushroom slices, any variety
  • 1/2 onion, sliced thinly
  • 1 clove garlic, chopped
  • 1/2 lemon, juiced
  • 2 tbsp olive oil
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Preparation

Crust:

  1. Put the chia seeds into a jar (about a 12 ounce jar will work, think: an old almond butter jar) and fill the jar with water. Shake vigorously and then place in the fridge for at least an hour, up to an overnight soak. Give it a shake every once in awhile to make sure all the chia seeds get nice and swell-ey.
  2. When you're about ready to start dehydrating the crust you can begin the next steps. Chop the cleaned sweet potato and place in your food processor. Process until it is broken down quite a bit, almost to a pulp. Then start add the oregano, basil, spinach, and seasoning, until it is all well incorporated. Lastly, add the chia seeds and then process until a dough is formed. This will not necessarily be dry like a dough but it will be pudding-like.
  3. Pour everything onto a Teflex sheet and spread into a circle as big as the tray. Place into the dehydrator at 105-115, depending on your preference. Allow this to dehydrate for at least a few hours before flipping onto a mesh tray and peeling the Teflex sheet. I waited almost 8 hours, waiting until the entire top portion is dry to the touch.
  4. The ends will curl up as it dehydrates, just as a warning!! Once it's flipped it flattens back out. Continue to dehydrate until dried, through. You can allow it to dry to your desired texture.

Sauce:

  1. Place everything into a food processor and process until saucy, leaving some chunks behind. Pour into a colander that is resting over a bowl and drain the excess liquid while you work on the other layers.

Spinach:

  1. Run this through the food processor until chunky. Then squeeze the excess liquid out through a nut mylk bag so you're left with a nice, dry spinach pulp.

Mushrooms and onions:

  1. Combine the lemon, garlic, and oil in a bowl and whisk vigorously. Pour over the mushrooms slices and onion slices and let them marinate for a few hours to overnight. When you are about 3-5 hours away from serving the pizza, pop them into the dehydrator. The warmth and the juices wilt the veggies, giving them that sautéed feel.

Assembly:

  1. Take the crust out of the dehydrator when it's done.
  2. Pour the drained marinara sauce over the top and spread out, evenly.
  3. Sprinkle the spinach over the top in an even layer.
  4. Spread the sauteed veggies over the top, evenly.
  5. Garnish with fresh herbs, like basil, and sliced tomatoes if you'd like
  6. Place back into the dehydrator to warm through, 10-15 minutes.
  7. Take out, slice up and serve!
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