Photo: Raw Pizza

Raw Pizza

This wonderful raw version is a delightful twist on a family favorite that everyone will love.

Yield: 
2 Pizzas

Updated: Mon, 05/13/2019 - 8:51pm

Ingredients

Crust

  • 1 cup whole flax seeds
  • 1 cup ground flax seeds
  • 1 cup nutritional yeast
  • 3 Tablespoons Italian seasoning
  • 2 Tablespoons garlic flakes
  • 1½ teaspoons sea salt
  • Water, as needed

Pesto

  • 5 cups whole basil leaves
  • 1 cup walnuts
  • ¼ cup olive oil
  • 1 large garlic clove
  • Juice of 1 lemon
  • ⅓ cup nutritional yeast

Topping

  • 6 sliced large tomatoes
  • 2 cups kalamata olives
  • 2 cup clover sprouts

*Special equipment- Dehydrator
 

Instructions

  1. Mix together all Crust ingredients, except for water, in a large bowl until well combined. Cover mixture with water until water is ½” over mixture. Mix well and let sit for 5-10 minutes, stirring a couple of times so lumps don’t form.
  2. Using a spatula place half the mixture onto a Teflex sheet. (If mixture is too thick and does not spread easily- mix in more water.) Spread mixture out into a ¼” thick circle covering the span of the Teflex sheet.
  3. Repeat this process onto another Teflex sheets to yield 2 pizza crusts. Place in dehydrator at 105° for 2 hours. Flip crusts directly onto dehydrator trays, removing Teflex sheets and dehydrate for 2 more hours.
  4. Combine all Pesto ingredients in a food processor and blend until well combined.
  5. Once pizzas are done, spread Pesto evenly over both pizzas. Any extra Pesto can be refrigerated for up to a week.
  6. Divide Toppings for each pizza. Experiment with different toppings as well. Serve and enjoy!