Raw Pizza

Pizza is one of my very favorite cooked foods.  My all-time favorite pizza is the Baked Potato Pizza at Pizza Luce in Minneapolis.  Oh how I miss the unexpectedly delicious combination of carbs on carbs.  There is some steamed broccoli on top, so the whole things isn’t white.

I started with (and then modified) the Raw Pizza recipe in Ani’s Raw Food Essentials, and while it’s no Baked Potato Pizza, it is pretty darn tasty.  My disclaimer would be this: although it is titled pizza, it doesn’t taste much like a cooked pizza.  Some raw foods have cooked food titles like ‘raw pasta’ that is actually spiralized zucchini, ‘raw cheese sauce’ that is actually blended cashews and seasonings and ‘raw muffins’ that are actually dehydrated mounds of dates/nuts/etc.  I think these titles can be a bit misleading, but they also give a general idea as to the type of food.  Raw cashew ‘cheese’ sauce doesn’t taste much like cow’s milk cheddar cheese sauce, but, you can use them in similar applications such as spread on crackers or as a dip.  I think expecting the raw version of a recipe to taste like the cooked version will set you up for disappointment.  Treating it as it’s own food and tasting it with no pre-conceived notions will allow for a more open mind and might just have you finding a new tasty food.

So, with all those words, I’m pretty much saying this is not a dead ringers for Dominos.  And that is a good thing.  This is healthier and much, much easier to digest.

Flatbread Crust

  • 1/4 c buckwheat, soaked and dehydrated and ground
  • 1.5 c chopped celery
  • 1 Tbsp olive oil
  • 1/4 tsp salt
  • 1/2 c water
  • 1/2 c flax seeds, ground

1. Blend celery, oil, salt and water until smooth.  Add flax meal and mix well.  Add buckwheat powder and blend well.

2. Spread batter onto lined dehydrator tray – it will fill it about halfway

3. Dehydrate for 8 hrs at 104.  Flip and dehydrate another 4 hours at 104.


Tomato Sauce

this is fantastic and would be a great dip or spread for crackers (raw or cooked)

  • 1.5 cups sweet tomatoes – cherry or campari work well
  • 1 pitted date
  • 1/4 tsp oregano
  • 1/2 tsp fresh rosemary
  • 1/4 c olive oil
  • 1/2 tsp salt
  • 1/4 cup chopped sun-dried tomatoes

Blend all ingredients until smooth

Savory Sprinkle Topping

also quite good – very savory and almost cheese-like in taste

  • 1/2 c cashews, ground
  • 1/4 c nutritional yeast
  • 1/4 tsp salt

Mix together in a food processor until a parm cheese-like powder forms

What is your favorite pizza combination?


2 responses to this post.

  1. You are so right, a lot of the names are misleading. For cheese, a fermented cashew cheese will taste more like the real deal. Worth the ferment wait.

    Looks yummy!


  2. I love pizza with a lot of veggies and just a bit of cheese.

    I agree that titles can be misleading. Especially to someone who isn’t familiar with the taste or styling of an alternative way of eating. I bet it still tastes great though! It’s just people have to get past the “it doesn’t taste like ____” mindset.


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