Raw Vegan Pizza
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!