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Raw Pizza with Spinach Pesto & Marinated Vegetables

  • Prep Time: 15m


For the Crust

  • 1/2 c each of hemp seeds, raw pumpkin seeds and sunflower seeds
  • 1 c walnuts
  • 1 tsp. salt & pepper
  • 2 tsp. dried basil (or a handful of fresh, lucky you)
  • 1 tbsp. agave/maple syrup or a few dates
  • 1 tbsp. water, as needed
  • 1/2 onion, sliced
  • 4 peeled garlic cloves 

For the Spinach Pesto

  • 4 c organic spinach
  • 1/2 c raw pine nuts
  • 1 peeled garlic clove
  • 1/2 tsp. salt & pepper
  • 1/8 c water, as needed
  • 1 tsp. agave/maple syrup or a couple dates 

For the Marinated Vegetables

  • 3 mushrooms
  • 1 bell pepper
  • 1 tomato 
  • 1 tsp. tamari
  • 1 tsp. fave dried herb blend


To Make the Crust

  1. pulse all ingredients in your food processor until it sticks together (and tastes delicious!)
  2. divide the mixture into four and shape each of them into your desired pizza crust shape with your hands on dehydrator trays or parchment paper.
  3. dehydrate (or cook in your oven at the lowest temperature under 118 degree) for 4-5 hours, or until crispy. 

To Make the Pesto

  1. put all the ingredients in your food processor (no need to wash it after making the crust)
  2. process until it reaches that yummy pesto consistency - not totally smooth, but still quite creamy. mmm.
  3. put in a bowl, cover with plastic wrap
  4. put in the fridge. 

To Prepare the Veggies

  1. cut them all into thin slices and mix in with the tamari and herb blend.  
  2. marinate them in your dehydrator  (or oven under 118 degree) until they are soft and taste amazing.  

Putting the Pizza Together

  1. when the crusts are finished, gently spread the pesto on all of them, followed by the veggies. if you have any raw vegan cheese that would be a tantalizing addition for your taste buds.