Raw Pizza Supreme!

Posted by on Jun 26, 2014 in Recipes | 0 comments

Oh pizza! I could eat it all day, every day, in many different ways.  Since I’ve been trying to eat fewer highly processed foods and more raw, whole foods, I’ve been passing on it.  But seriously, why should I deny myself the joys of pizza when I can make one that is just as delicious and raw? And although the crust requires a bit of forethought, once you have it on hand, dinner can be on the table in less time than it takes to pop a frozen pizza in the oven and wait for it to heat up. 

For this pizza I wanted a crust that was “doughy” and had some bite to it. No crunchy cracker crusts here! I used semi-dried tomatoes and basil to make a pizza sauce that has an incredibly intense flavor. The mild cashew cheese balances it, and uses just a touch of nutritional yeast and white miso. I topped it with spinach, diced red bell pepper, fresh basil, semi-dried tomatoes, queen olives and crimini mushrooms. It was spectacular!  But you could use whatever fresh or marinated veggies you have on hand.  Why not give it a try?

Raw Pizza Supreme! Oh so good and good for you!

Raw Pizza Supreme! Oh so good and good for you!

With this recipe you could create two smaller pizzas, each of them perfect for two people. Or one large pizza, suitable for 4. 

For the semi-dried tomatoes in this recipe, I dried heirloom cherry tomatoes in the dehydrator at 105 degrees for about 18 hours, but you could also oven-bake them. Just cut them in half, place them on parchment paper on a baking tray, and bake them at 325 degrees Fahrenheit for about 45-50 minutes. You could also use rehydrated sundried tomatoes, just place them in some hot water for a few minutes and drain them and you’ll be good to go. 

Raw Pizza Supreme
Serves 4
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  1. 1/3 cup almond meal
  2. ½ cup ground flax seeds
  3. 1/3 cup hemp seeds
  4. ¼ tsp salt
  5. 1 small - medium zucchini, peeled and roughly chopped (about 1 – 1 ½ cups)
  6. ¼ cup chopped basil leaves
  7. Water (only if necessary)
Semi-dried Tomato Pizza Sauce
  1. 1 cup semi-dried tomatoes
  2. 2 tbsp fresh basil, chopped
  3. Salt & freshly cracked black pepper, to taste
  4. 5-6 tbsps water
Cashew Cheese
  1. ½ cup raw cashew pieces, soaked for 2-4 hours
  2. ½ tbsp white miso
  3. 1 tbsp nutritional yeast
  4. ¼ - ½ tsp dried basil
  5. 3-4 tbsps water
  1. ½ cup spinach
  2. 5-6 fresh basil leaves
  3. 1/8 – ¼ cup red bell pepper, chopped
  4. 2-3 tbsps of semi-dried tomatoes
  5. 1-2 crimini mushrooms, sliced
  6. 2 queen or kalamata olives, sliced
  1. In a medium mixing bowl, mix together almond meal, ground flax seeds, hemp seeds and salt.
  2. Using a blender or food processor, blend zucchini and basil together until it forms a smooth paste.
  3. Add the zucchini paste to the mixing bowl and stir well to combine. This should be enough to transform the mixture into a nice dough, but if it is too dry, add water a teaspoon at a time until the mixture comes together.
  4. Allow to sit for about 5 minutes, to let the flax seeds “gel” and thicken the dough a little. At this point, you should be able to easily gather the mixture into a ball with your hands.
  5. If creating two pizza bases, separate mixture into two balls. If making one large one, roll the dough into a large ball.
  6. Lay a teflex sheet over a dehydrator tray and using wet hands pat out the dough into a round pizza crust about 1/3 of an inch thick.
  7. Dehydrate at 105 degrees for about 2 hours or until the top of the dough feels dry and firm.
  8. Flip the dough over onto a mesh-lined tray and gently pull the teflex sheet off.
  9. Put back into the dehydrator for another 10-12 hours, or longer if needed, until it feels dry and firm to the touch. You could choose to dehydrate longer to achieve a crispier crust if you like!
  10. Use right away or store in the refrigerator for up to a week.
Semi-dried Tomato Pizza Sauce
  1. Combine semi-dried tomatoes and basil in a blender.
  2. Blend on medium to high, to get a nicely textured, chunky, but not smooth, sauce. Season to taste. I find the tomatoes themselves can be quite salty, so you may need to be a bit lighter with your seasonings than usual.
Cashew Cheese
  1. Place soaked and rinsed cashews in a blender or food processor along with the miso paste, nutritional yeast, basil and salt and 2 tbsps of water.
  2. Blend until well combined and creamy, adding more water as needed a tbsp. at a time. I aimed for a cheese that was well processed, had some creaminess to it, but also a few less processed cashew pieces! It should be nice and thick.
To Put It Together
  1. Place your crust on a chopping board.
  2. Use a spatula to spread the semi-dried tomato pizza sauce over the base. Be generous.
  3. Spread a layer of the cashew cheese on top.
  4. Layer on spinach, basil, peppers, semi-dried tomatoes, olives and mushrooms.
  5. Using a pizza cutter, cut into quarters (if small) or eighths (if large)
  6. Serve and eat with relish!
Vegan Sweet and Simple http://vegansweetandsimple.com/
If you do want a warm pizza, you could place it assembled in your dehydrator for 30 minutes to an hour. We ate it right away and loved every single bite! 

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