I would like to thank “Raw Food Magazine” from the heart for featuring my very first Raw Pizza recipe from a couple of years ago in their November 2016 issue. I was delighted to be selected among some truly amazing chefs, which inspired me on my journey.
Since I’ve been dedicating more time to creating raw pizzas, I thought it was time now for an update and a new recipe. This pizza with veggie crust was clearly a favourite during last summer’s yoga & meditation retreats – extremely tasty and very nutritious. 🙂
More veggies in the base and for toppings and a super yum tomato paste make this a pizza dream come true! Healthy, delicious and fun to share with friends and family.
- 7 ripe tomatoes, pulp (through juicing)
- 1 zucchini, pulp (through juicing)
- 1 red bell pepper, pulp (through juicing)
- 1 onion, pulp (through juicing)
- 1 tbsp flax seeds
- 1 tbsp white sesame seeds
- 1 tbsp black sesame seeds
- 1 cup ½ ground sunflower seeds
- 2 tbsp tamari sauce
- 1 tbsp ½ dried oregano
- 1 tbsp cold pressed olive oil
- 4-5 ripe tomatoes
- 10 sun-dried tomatoes
- 15 fresh basil leafs
- 1½ cup soaked cashews
- 4-5 tbsp fresh lemon juice
- 4-5 tbsp nutritional yeast
- himalayan salt to taste
- organic arugula
- black&white olives, core out
- cherry tomatoes, cut in halves
- marinated mushrooms (optional)
- sprouts (optional)
- Mix all ingredients until everything is well combined. Press the dough gently onto the drying sheets of your dehydrator, creating thin and even layers. By keeping the layers extra thin you'll get a nice crunchy pizza base. Dehydrate at 40 degrees for about 12 h.* If your pizza base is thicker it may take a bit longer.
- Add all ingredients to a high speed blender or food processor and mix until you have a smooth paste. Set aside.
- Add all ingredients to a high speed blender or food processor and mix until smooth.
- Cut the desired amount of mushrooms in very thin slices. Place it in a bow and marinate overnight with some olive oil, tamari, lemon juice, minced garlic and ginger.
- Use other ingredients for assembly as desired.
- Have fun assembling and creating your pizza slices!
- *if you don't have a dehydrator, use your oven at the lowest temperature and with the oven door ajar.
This is a simple but delicious recipe that you can easily try at home. If you don’t have a dehydrator you can use your oven at its lowest temperature or even dry it in the sun. 🙂
You can make your dough in the evening, dehydrate it and serve it as the pizza base the next day for lunch or dinner.
I’ve made pizza this way for me and my boyfriend and we simply loved it. We’ve been over the moon with this crispy, crunchy base and creamy “cheese” topping! 🙂
The Raw Vegan Pizza has been a hit during this years “Energy Week” in Ibiza and I’m glad to have been involved again.
Have fun trying it at home 🙂
- 1/3 cup flax seeds, soaked
- 1/3 cup sesame seeds
- 1/3 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 2 tbsp chia seeds
- 1 red onion, finely chopped
- 1 tbsp cold pressed olive oil
- water as needed
- 1 cup raw cashews, soaked
- 1 handful fresh basil
- 2 tbsp inactive nutritional yeast
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 15 organic cherry tomatoes
- 15-20 black olives
- germinated soy beans / or other sprouts
- handfull of arugula (rocket salad)
- In order to make your raw flat bread you need to first soak the flax seeds for a minimum of 30 minutes. I've used soy sauce for this instead of water because it gives more flavor to the bread.
- Finely ground the sunflower seeds & pumpkin seeds in your food processor and set aside.
- Add 1/2 of the onion to the food processor and ground it, cut the other half in very fine slices.
- Mix all of these Raw Bread ingredients until you have formed a nice dough. Roll the dough on a baking sheet if you are using your oven (important: the oven would have to be set under 50 degrees for it to slowly dehydrate and remain raw). For this recipe I used my Biosec dehydrator on P3 (raw food program) and because the sheets are way smaller than the baking ones I used 2 of them, placing the dough in-between and then using a wooden rolling pin (a glass bottle works as well) to make it as even as desired. Choose a shape you like for your pizza and cut it accordingly (I went for little squares).
- You can dehydrate your pizza base for 8-12 hours depending on how crispy you want it to be. I've made my layers very thin and it took me 8 hours to get them crunchy.
- In order to make the cheese you need to soak the cashews in cold water for about 4 hours. Drain and place them in the food processor together with 1/4 cup of water and start blending.
- Add the rest of the ingredients and more water if necessary until you have a smooth, creamy texture without any hard chunks left. Try to use organic nutritional yeast because you will notice a major difference in the taste. I use organic nutritional yeast from "SuperAlimentos" (a spanish brand) which tastes amazing, so I'm always very happy with the results.
- Cut the olives and cherry tomatoes in halves. Use as many salad leaves and sprouts as you like.
- Assemble your pizza and enjoy!
This is my veggie take on an old Italian classic and a dish that everyone is familiar with: Lasagna.
Lasagna, also spelled Lasagne, is a family favourite and a true crowd pleaser. Unlike the traditional version, this raw vegan one aims to be more nutritious and is 100% guilt-free, while giving you the comforting feeling you’d expect. 🙂
It’s all about the layering, those different elements and colourful components make the dish a more complex one, yet definitely one worth sharing with friends and family, and it’s a good example of how playful und creative raw vegan cuisine can be.
In order to prepare the lasagna you will need a mandolin to slice the zucchini, a food processor or high speed blender, organic vegetables, a selection of nuts and a little creativity to decorate your plate.
- 4 fresh big tomatoes, peeled
- 6-7 sun dried tomatoes, soaked
- 2-3 dates
- ½ tbsp olive oil
- ½ tbsp dried oregano
- a pinch of himalayan salt
- 1 cup fresh basil
- 1 cup fresh mint
- 2 cups walnuts, soaked
- 4 tbsp olive oil
- 100 - 150ml water
- 1/2 tsp himalayan salt
- 2 cups cashews, soaked
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1/3 tsp himalayan salt
- 200 . 250ml water
- 10-12 finely sliced portobello or champignon mushrooms
- 1/3 cup tamari sauce
- 4 tbsp water
- 1 cm ginger
- 1 clove garlic
- sprinkle of dried rosemary
- sprinkle of dried thyme
- 4 large zucchini
- 2 tbsp cold pressed olive oil
- 1 tbsp fresh lemon juice
- himalayan salt
- 15-20 fresh spinach leaves
- 3-4 sun dried tomatoes / decoration
- purple cabbage / decoration
- sprouts / decoration
- Cut your Zucchini once crosswise in the middle, especially when you've purchased longer ones. Then, using a mandolin, slice all the zucchini and lay slices out evenly in a container (preferably glass). Add the rest of the ingredients, massaging them well onto the Zucchini slices and then cover and set aside to marinate for a minimum of 2 hours.
- Cut the mushrooms into very fine slices. You can use the mandolin for this as well or a sharp chef knife.
- Finely cut the ginger and garlic, then adding it together with the mushrooms and the rest of the ingredients in a glass container. Mix all and set aside to marinate for a minimum of 2 hours.
- Add the peeled tomatoes in a food processor or high speed blender and mix for about 20 - 30 seconds or until you have a paste. Add soaked and drained sun dried tomatoes slowly to the blender until you achieve a thicker consistency. Add the rest of the ingredients to the blender and mix, then set aside. (Usually the sun dried tomatoes are already salted, so there is no extra salt to add in that case.)
- Add all your ingredients to a food processor or high speed blender and mix for a few seconds, so the texture is still crunchy, not creamy. Then set aside.
- Add all your ingredients, except for the water, to a food processor or high speed blender. Add water slowly while mixing until you have a smooth and creamy texture (as desired). I added about 1/8 cup.
- Once all the components are prepared you can start assembling the lasagna layer per layer, using the marinated Zucchini as your bottom and top layer and in-between all other fillings. Overlap the Zucchini stripes a bit when laying them out on the plate, it helps holding everything well together. As a first filling layer you can use the marinated mushrooms on a bed of spinach leaves, as a second filling layer you can use the pesto, then the tomato sauce and then the cashew cheese, but feel free to find your own way with this and repeat certain layers as you please and depending on how thick your lasagna shall be. Enjoy!
- I recommend marinating the zucchini and mushrooms over night. The flavors will have time to set and your lasagna will be more tasty!
- As usual, using fresh and organic ingredients will highly increase the taste and quality of your dish. It's not recommended, especially when preparing raw dishes, to use produce that has been sprayed or was else treated with chemicals.