How long does raw pizza [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can raw pizza [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make raw pizza [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is raw pizza [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does raw pizza [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

61.6K Views 12 years ago

Raw Pizza
[Vegan]

EE By: Emily von Euw

Author Bio

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life,... Read More

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This is amazing. Epic. Life-changing, even. This is: raw pizza. It has a soft crust, raw tomato sauce, and delicious toppings that you can customize! I wanted to create a raw pizza recipe that was NOT nut-based. The base for this recipe is actually zucchini noodles and other veggies! Another... Read More

Ingredients You Need for Raw Pizza [Vegan]

For the Crust

3 zucchinis
2 tomatoes (I used beefsteak)
Juice from 1/2 lemon
1/2 onion
1 garlic clove
2 dates
2 bell peppers
1/4 cup walnuts (or nut pulp leftover from nut milk)

For the Sauce

1/2 cup sun-dried tomatoes
1/2 cup chopped zucchini
Juice from 1/2 lemon
Handful fresh basil leaves
1 date
1 garlic clove

For the Toppings

2 tomatoes (I used heirloom)
2 cups mushrooms
1 bell pepper
1 teaspoon apple cider vinegar

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How to Prepare Raw Pizza [Vegan]

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 at 115 °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.
To make the sauce: put all the ingredients a food processor or blender and blend until smooth. Spread on your crust.
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.

Notes

Optional: add some raw vegan cheese! I also threw on some avocado, cilantro and hemp seeds.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.