Raw vegan Pizza

Hello Pizza Lovers,

are you looking for raw vegan and clean-eating pizza recipe (LOW-FAT, OIL-FREE, GLUTEN-FREE) that is easy to make and delicious?

Then you may like this yummy Raw vegan Pizza recipe that i designed for you.

Crust:

3 zucchinis

2 tomatoes or 2 Tbsp tomatoe paste

Juice from 1/2 lemon

1/4 cup walnuts (or nut pulp leftover from nut milk)

2 bell peppers

1/2 onion

2 dates

1 garlic clove

TO MAKE THE CRUST: slice the zucchinis into noodles with a 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 sliced zucchini.

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.

TO MAKE THE MARINARA SAUCE:

4-6 Servings

1 cup sundried tomatoes, soaked in water 30min.

1 1/2 cups chopped fresh tomatoes

1/2 cup olive oil

2 cloves garlic, crushed

1/2 teaspoon salt or to taste

1/4 teaspoon black pepper

2 tablespoon fresh herbs or 2 teaspoon dry herbs

Process all ingredients except oil and herbs in a food processor until well mixed but still a little chunky. Add oil and herbs, process for a few more seconds to mix well. Spread on crust!

raw vegan pizza recipe

TO MAKE THE CHEESE:

FERMENTED NUT CHEESE | YIELD: 2 CUPS
3 cups cashew or macadamia nuts, soaked
1/4-1/3 cup water
2 capsules probiotic or 1/2 tsp powder
1 1/2 tbsp nutritional yeast 
1 tsp salt

Blend nuts, water and probiotics until completely smooth with a little water as possible using the Vitamix tamper or BlendTec twister jar. Transfer to a jar and leave, covered with a clean cloth, to ferment for 24-48 (max) hours at room temperature. Mix in nutritional yeast, salt and any desired spices or dry ingredients. Refrigerate.

TO MAKE THE PESTO:

2 cup fresh basil

1 cup olive oil

1 tsp salt or to taste

1 cup sunflower seeds

1 cloves fresh garlic crushed and minced

Place all in a food processor and blend until well combined, leave it little chunky.

TO PREP THE TOPPINGS:

2 cups mushrooms

2 cups spinach

1 Tbsp black olives

1/2 avocado

1 bell pepper

1 teaspoon apple cider vinegar

1 Tbsp RAW-MEZAN

1 Tbsp fermented nut-cheese

slice all the veggies thinly, then coat in the apple cider vinegar and place in a warm spot, dehydrator or oven (lowest temperature) for around 40 minutes until they soften. Decorate your pizza with the toppings, slice, then ENJOY TO DESIGNING!

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