You picked it, we made it, and we will be giving you the full recipe at the bottom of this post.
As you can see in the pictures, this raw pizza looks like a lot of other raw food pizza recipes you may have seen. One difference we noticed right away, was the way the “dough” was made. Instead of “just a bunch of blended nuts”, the crust is an almond-flax hybrid. In order to make it doughy, the recipe calls for grinding the flax seeds, and then soaking the ground flax seeds. This absorbed the water to make a wet dough.
We would have never thought of soaking ground flax seeds, but it actually did make it crispy on the outside, and doughy on the inside.
This slight change alone reigns supreme over all the other raw pizza crusts in the raw food world. That is, unless you like thin crust pizza – this pizza crust may not be for you.
After we made the crust, it was time to make all the yummy toppings! For this recipe there were three toppings meant to be placed on top of the pizza crust to mimic cooked pizza flavor. The three toppings are: sun dried tomato sauce, Macadamia “cheese”, and olive tapenade.
We made the sun dried tomato sauce and the cheese and both tasted kind of bland. We realized that all the typical salty flavor from pizza was going to be created by the olive tapenade. In other raw pizza recipes we have tried, the tomato sauces and seed cheeses have either been overly salty or extremely bland. True combo-abombos, but not this recipe! When you put it all together, the flavors were just right!
After we made it, we realized we needed some bonus ingredients – fresh basil and ripe juicy red tomatoes from the Farmers Market! We stopped off at a local Farmers Market in St. Paul and picked up our secret ingredients and then had a delicious lunch outside, where all the photos of the finished pizzas were taken.
My (Heidi) first version of this pizza is the photo above. And since Justin is a big fan of olive oil, but not plain olives, he chose to make his pizza slightly simpler yet full of flavor thanks to the raw basil on top!
Justin’s Simple Raw Pizza. No Olives, except for the decorative olives on the plate!
The verdict? Would we make this raw pizza again?
Yes! We would make this pizza again, but we will probably make the crust again in the fall when the weather gets cooler. This was a very heavy dish for us, and although the first time we ate the pizzas we ate two each, next time we’d eat just one, and include a big big green salad. The space on Justin’s plate is where a big green salad should be.
We both loved the crust, but making 8 crusts was too much for us. You would want to make 8 crusts if you are making food for 6-8 people, not 2 people who don’t eat heavy foods very often. We placed the other uneaten crusts in the fridge, but they got kind of soggy and cold. We recommend you make just enough crusts for 24 hours. Unless you’re feeding your local soccer team, split the recipe – that’s what we would do next time!
Tomorrow we will post the full recipe to make your own version of Carol Alt’s raw pizza.
Note: A lot of you have written us concerned about the amount of meat and dairy recipes in The Raw 50. There are a few recipes in the book that contain raw fish, raw kefir, and raw cheese, as well as a few recipes that include honey. Most of the recipes do not contain those ingredients, or in the recipes that do Carol gives some vegan alternatives. This raw pizza recipe is vegan, so all can enjoy!
The Raw Food Pizza Recipe
Are you ready for some raw pizza? This recipe from The Raw 50 takes about 9 hours from getting all the ingredients set up to the finished dehydrated pizza crust. Once the crust is warm and all the toppings put on making them ready to eat, those hours of prep work will melt away!
- 1 cup golden flax seeds
- 1 cup purified water
- 2 cups raw almonds, germinated
- 2 tablespoons chopped onion
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh oregano
Directions: Grind the flax seeds finely in a spice of coffee grinder. Soak the ground seeds in the water until it is completely absorbed, stirring occasionally; which should take about 2 hours. Place the soaked flax seeds in a food processor and add the almonds, onion, thyme, rosemary, and oregano. Process until the mixture is finely ground and well mixed.
Roll the dough in your hands to form 8 balls of equal size (it may help to wash your hands after rolling a few). Once all the balls are rolled, flatten them evenly with the palm of your hand.
Place the pizza breads on a Teflex-lined dehydrator tray and dehydrate them at 115 degrees F for about 4 hours. Then flip the breads over onto the dehydrator trays and remove the Teflex liners. Continue to dehydrate for another 4 hours, or until done. You can make bigger pizza breads, which will take longer to dehydrate.
Sun-Dried Tomato Sauce
Makes 1 1/4 cups
Ingredients: 1 cup sun-dried tomatoes
Directions: Put the sun-dried tomatoes in a bowl, barely cover them with purified water, and let them soak for at least 1 hour. Pour off half the water and put the tomatoes and the remaining water in a food processor. Blend the mixture until the tomatoes are chopped into a coarse paste.
White Topping with Optional Fresh Tomatoes
- 1 cup raw Macadamia nuts
- 1 cup raw pine nuts
- 2 tablespoons nutritional yeast (optional)
- 1 tablespoon cold-pressed, extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 small garlic clove, minced
- 1 tablespoon Nama Shoyu
- 1/2 cup purified water
- 3 to 4 ripe plum tomatoes, finely chopped
Directions: Cover and soak the raw Macadamia nuts and pine nuts in water for 1 hour. Drain the nuts and place them in a food processor with the yeast (if using), olive oil, lemon juice, garlic, Nama Shoyu, and water, blending them together until they are the consistency of ricotta cheese.
Simple Olive Tapenade
- 2 cups raw pitted olives (black or green)
- 1 tablespoon Bragg Liquid Aminos (or Nama Shoyu) -optional
- 2 tablespoons cold pressed, extra-virgin olive oil
Directions: Put the olives, and the Braggs (or Nama Shoyu) if you are using it, in the blender and chop finely. Drizzle in the oil with the blender running until a thick paste forms. Store the tapenade in a VacSy system container until needed. Tapenade will keep this way for 3 to 4 days.
Assembly: Spread the Sun-Dried Tomato Sauce over the pizzas. Add the white topping and, if desired, top it with the finely topped fresh tomato, a drizzle of olive oil, a dash of dried oregano, and olive tapenade.
Final Tips on making this recipe from Heidi:
- Make sure to grind the flax seeds before soaking them!
- If you are going to make the full recipe for 8 pizza crusts, one way to make each crust the same size is to divide the full dough mixture in half. Then take the first half and separate into four balls. Four crusts fit nicely on one Teflex sheet, so you’ll be using 2 dehydrator trays to make the full crust recipe.
- You could divide this recipe in half, and make 4 pizza crusts. That would be enough for 2 people for 2 days.
- Make sure to use enough water with the sun-dried tomatoes. Not enough water can make a tiny amount of sauce. We would also recommend doubling the recipe if you are going to make 8 crusts. Even with enough water it didn’t make enough sauce for us. We like our pizza saucy!
- Make the white topping first in your food processor, then make the sun-dried tomato sauce. That way you can just quickly rinse the bowl without thoroughly cleaning it!
- For the olive tapenade, use a food processor. We followed the instructions exactly, only for the olives to sit at the bottom of our Vita-Mix. Use a food processor, and it will get whipped up in a jiffy.
- The olive tapenade completes this pizza. For those that are not fond of olives, they will want something salty, herb-y and spicy to jazz up their pizza. Fresh cracked black pepper, fresh herbs, and more sun-dried tomato sauce would work nicely.
- Fresh basil and freshly picked tomatoes from the farmers market completes this pizza!
Final word on this pizza? Yum!