one green planet
one green planet

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 bonus about this pizza crust is that you can use your leftover nut pulp in it (from when you make nut milk)! I used walnut pulp for this recipe. Now, you have even more reasons to make your own fresh nut milk. It's approximately 1,723 times better than store-bought, and you have an excuse to make the best raw pizza ever. C'mon. No down sides.

Raw Pizza [Vegan]

Calories

647

Ingredients

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

Preparation

  1. 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.
  2. To make the sauce: put all the ingredients a food processor or blender and blend until smooth. Spread on your crust.
  3. 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

    Total Calories: 647 | Total Carbs: 109 g | Total Fat: 17 g | Total Protein: 28 g | Total Sodium: 1589 g | Total Sugar: 72 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


    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.

    Comments

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    1. Anyone else make this? Mine didn\’t turn out! After the time the recipe said to turn it over, the crust was still too wet to turn over. Once I could flip it over there were holes in crust and that would not work for a pizza crust. It did smell good and I could break off pieces to eat.

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