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You are here: Home / Recipes / Main course / Gourmet Raw Vegan Pizza with NUT-FREE crust

Gourmet Raw Vegan Pizza with NUT-FREE crust

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Hello there beautiful people. For those of us who are really interested in making food as healthy as possible – my dinner tonight is this: Gourmet Raw Vegan Pizza perfection with NUT-FREE crust. Pretty yummy! I am in love with this fully loaded Zucchini based pizza & sundried tomato sauce, fresh basil and ruccola, dehydrated sweet pineapple, cherry tomatoes and mushrooms topped with Raw Vegan Parmesan. Healthy, delicious, so full of flavor and nutritious … Oh, Yes!

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Sauce is also an essential ingredient to make a good pizza and everything is taste better HOMEMADE!


The best pizza sauce,
Ingredients:
1 cup sun dried tomato (soaked)
1/2 cup fresh tomato (chopped)
1/2 cup date (soaked)
1/4 cup apple cider vinegar
1/4 tsp black pepper
1/2 tsp pink salt
1/8 tsp garlic powder
1 tsp dried italian herbs

Place all the ingredients except herbs in a blender and blend until smooth. Add herbs and pulse a few times.

Raw Vegan Parmesan,
Ingredients:
1/2 cup macadamia nuts ( soaked )
1/2 cup cashew ( soaked )
1/2 cup filtered water
1/2 tsp pink salt
dash nutmeg

Blend everything until smooth. Spread evenly over dehydrator sheet, dehydrate at 140°F for 1 hour, decrease heat to 118°F and continue to dehydrate until completely dry (approximately for 7 to 8 hours).

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Raw Vegan Pizza
makes 2 large 

Ingredients:
3 cup zucchini ( peeled, chopped )
1 cup corn kernel
1 cup sunflower seeds ( soaked )
1 tbsp pshyllium husk ( optional )
4 tbsp olive oil
1 tsp pink salt
2 tsp dried italian herbs

Place all the ingredients ( except the pshyllium husk  ) in the food processor fitted with the S blade and process until smooth. Add pshyllium husk and whisk together until well combined.  

Spread the mixture ( over dehydrator sheets ) evenly into pizza shape about 1/4 thick. Dehydrate at 140°F about 1 and a half – 2 hours. Decrease heat to 118°F and continue to dehydrate for another 12 hours. Flip and remove dehydrator sheets. Spread the pizza sauce over the crusts ( about 3-4 tbsp / pizza ) add toppings ( pineapple, mushrooms and tomatoes ) and continue dehydrate until dried through. You can allow it to dry to your desired texture and crisp.

Add fresh basil, ruccola, freshly ground black pepper.

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Garnish with parmesan.

Cut the pizza into slices and serve. The durability of your crust will all depend on the weight of the toppings used, but I had no problem picking up a piece and eating it. I am so happy with the results.

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Gourmet Raw Vegan Pizza
 
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Author:
Recipe type: Main
Cuisine: Raw, Vegan
Ingredients
  • INGREDIENTS FOR PIZZA SAUCE:
  • 1 cup sun dried tomato, soaked
  • ½ cup fresh tomato, chopped
  • ½ cup date, soaked
  • ¼ cup apple cider vinegar
  • ¼ tsp black pepper
  • ½ tsp pink salt
  • ⅛ tsp garlic powder
  • 1 tsp dried Italian herbs
  • INGREDIENTS FOR PARMESAN:
  • ½ cup macadamia nuts, soaked
  • ½ cup cashew, soaked
  • ½ cup filtered water
  • ½ tsp pink salt
  • dash nutmeg
  • INGREDIENTS FOR PIZZA:
  • 3 cup zucchini ( peeled, chopped )
  • 1 cup corn kernel
  • 1 cup sunflower seeds, soaked
  • 1 tbsp pshyllium husk, optional
  • 4 tbsp olive oil
  • 1 tsp pink salt
  • 2 tsp dried Italian herbs
Instructions
  1. For sauce - Place all the ingredients except herbs in a blender and blend until smooth. Add herbs and pulse a few times.
  2. For parmesan - Blend everything until smooth. Spread evenly over dehydrator sheet, dehydrate at 140°F for 1 hour, decrease heat to 118°F and continue to dehydrate until completely dry (approximately for 7 to 8 hours).
  3. For pizza - Place all the ingredients ( except the pshyllium husk ) in the food processor fitted with the S blade and process until smooth. Add pshyllium husk and whisk together until well combined.
  4. Spread the mixture ( over dehydrator sheets ) evenly into pizza shape about ¼ thick. Dehydrate at 140°F about 1 and a half – 2 hours. Decrease heat to 118°F and continue to dehydrate for another 12 hours. Flip and remove dehydrator sheets. Spread the pizza sauce over the crusts ( about 3-4 tbsp / pizza ) add toppings ( pineapple, mushrooms and tomatoes ) and continue dehydrate until dried through. You can allow it to dry to your desired texture and crisp.
  5. Add fresh basil, ruccola, freshly ground black pepper. Garnish with parmesan. Cut the pizza into slices and serve.

 

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