What's New?

  • Apple Pie Chia Seed Pudding

    Change up your raw vegan breakfast game with this apple pie chia pudding. Make the night before so that it's ready [...]

  • Pear Jicama And Cucumber Salad

    Enjoy a light and refreshing salad that is full of fiber, potassium, and vitamin C. This pear & jicama salad is [...]

  • Mashed Butternut Squash

    You've never seen a butternut squash recipe like this one. This mashed butternut squash is creamy, comforting, and [...]

  • Raw Vegan Pumpkin Pie Smoothie

    Enjoy pumpkin pie for breakfast without eating all the sugar and calories. This raw vegan pumpkin pie smoothie [...]

Raw Pizza With Red Pepper Flax Crust

  1 rater(s)

Pizza is delicious, but it is loaded with fats, simple carbohydrates, dairy, and unhealthy fats. Some people argue that that is why pizza is so delicious. Ultimately, after devouring several cheesy, oily slices, you feel bloated and regret eating as much as you ate. Well, that’s all going to change with this raw vegan pizza recipe.

This pizza requires more effort than calling your local pizza place. You have to dehydrate the crust, which is the longest part of the entire process. It takes about 3-5 hours to dehydrate the crust, but the good news is that you can prepare all of the other items for the pizza during this time. We hope you like this recipe as much as we do! It’s stolen a pizz-of-our-hearts.

Note: There is pineapple pictured in the recipe, but we understand that not everybody likes pineapple on their pizza. This is why it is an optional ingredient.

Raw Pizza With Red Pepper Flax Crust
  • Prep Time: 30m
  • Cook Time: 3h 30m
  • Total Time: 4h


For the Cheese

  • 1 c raw pine nuts
  • Juice of one lemon
  • 1 garlic clove, minced
  • 2 tsp. herbes de provence
  • 2 tbsp. water
  • 2 tbsp. nutritional yeast
  • sea salt, to taste

For the Crust

  • 1 red bell pepper, seeded and chopped
  • 1/3 c each raw sunflower seeds
  • 1/3 c raw hemp seeds
  • 1/3 c flaxseeds
  • sea salt and pepper, to taste

For the Sauce

  • 3 tbsp. sun-dried tomatoes (not in olive oil)
  • 1/2 tsp. freshly squeezed lemon juice
  • 1 date, roughly chopped
  • 1 garlic clove, minced
  • 1/4 c basil
  • 1/2 tsp. dried oregano

For the Toppings

  • 1/2 c cherry tomatos, sliced
  • 1/2 c button mushrooms, thinly sliced
  • 1 c pineapple, thinly sliced (optional)
  • 3/4 c tomatoes, chopped
  • 1 tsp. extra virgin olive oil
  • 1 tsp. coconut aminos
  • 1 c arugula


For the Cheese

  1. You should make the cheese a couple days before you make the pizza to get maximum flavor out of your cheese.
  2. Add all of the ingredients to a food processor or high-speed blender and blend until you get a thick and creamy consistency.
  3. Spoon the blended mixture into a cheesecloth, place it in a bowl, and place in the fridge for a couple days. This allows the flavors to develop.

For the Crust

  1. Add all of the ingredients to a food processor and pulse until the mixture resembles a slightly wet dough.
  2. Line a dehydrator sheet with parchment paper and spread the mixture into an even layer. You can make it circular, rectangular, or triangular. The shape of your pizza is up to you.
  3. Set your dehydrator to 115ºF and dehydrate the crust for three hours, or until slightly crisp. Remove when done.

For the Sauce

  1. Add all of the ingredients to a blender and blend until smooth. Spread an even layer of sauce on the pizza crust.
  2. Remove the cheese from your fridge and place little pieces all around the crust.

For the Toppings

  1. Evenly disperse the cherry tomatoes, mushrooms, pineapple and (optional) all over the crust.
  2. Drizzle the the coconut aminos and olive oil all over the crust and then dehydrate the pizza for about 30 minutes so the toppings can \"cook.\"
  3. Remove the pizza from the dehydrator and top with fresh arugula. Slice the pizza and enjoy!