Best Raw Pizza Recipe – Delicious

Okay, we had soooo expected raw “pizza” to be some kind of cardboardy stop-gap attempt to fill emotional cravings left by abandoning carry-out pizza forever. And we were so very wrong! Not only is this recipe super-tasty-amazing in its own right, but our taste buds can testify it holds its own against your old favorite slice.

We were definitely surprised. The flavors pop and so many subtleties tantalize the tongue, creating an experience we found to be even more satisfying than what cooked pizza used to deliver.

Best Raw Pizza Recipe

This recipe is fun too. A day before you plan to serve your pizza, it’s time to make the crust. It spends almost a day in the dehydrator, filling your house with the delicious aroma of tomato and basil the whole time.

This builds anticipation. *grin* Then it’s time for the creative part– what toppings do you want on your pizza? While the crust is finishing doing its thing, you gather together the goodies you want on top, make the cheeze and sauce, and then it’s time to put it all together.

Spread the cheese on the crust, pour sauce over cheese, add your toppings and you’re ready to eat!
This recipe comes from Fresh by Sergei and Valya Boutenko.

2 cups golden flaxseeds, ground
1 cup water
1 large red onion, coarsely chopped
2 large yellow tomatoes (We used red since that’s what we had. The color of the tomato affects the color of the crust, so yellow presumably makes a more pale crust)
4 or 5 cloves garlic
1/4 bunch fresh basil
1 or 2 tablespoons olive oil
1 or 2 tablespoons raw honey
1 teaspoon sea salt

Grind flax seeds in a VitaMix blender or coffee grinder. Blend all remaining ingredients in a food processor and then mix with flax seeds.

Spread onto dehydrator trays in desired shape (we made individual-sized pizzas) and dry for 16 hours at 110º. Flip pizza crust and continue drying for 5 to 7 hours at 110º. [Kat’s note: The first time we made this, we used Gabriel Cousen’s new finding that it might be healthier to dehydrate high-moisture foods at up to 145º for the first hour or two, turning the temperature back down for the remainder of the time.

He has said that this approach still preserves the enzymes but that on the whole it is still being researched by his team. The next time we made the crusts, we followed the Boutenko’s recommendation of keeping all foods as close to body temperature as possible.

That time, the crust retained more moisture and was more chewy; it also absorbed sauce. David liked the chewy type better, while I liked how the higher temps gave it a bit of crunch around the edges and made it a little less messy to eat.]

Best Raw Pizza Recipe – Delicious


  • 1 cup cashews
  • 1/4 cup lemon juice (some prefer to cut this by a third or so)
  • 1 or 2 tablespoons olive oil
  • 1 or 2 tablespoons nutritional yeast (we add extra sometimes)
  • Blend until smooth. Spread cheese onto pizza crust.
  • 1/2 cup dried tomatoes, soaked in water 10 minutes
  • 1 large ripe tomato, chopped
  • 1/4 bunch fresh basil
  • 1/2 lemon, juiced
  • 1 tablespoon olive oil
  • 1 tablespoon raw honey
  • 1 teaspoon salt


Blend all ingredients in food processor until creamy. Pour sauce over pizza. Add toppings. Some folks like to pop the pizza back in the dehydrator for awhile after dressing it– but we were too eager to EAT! (and it tasted great)

Recipe suggests toppings such as olives, onions, dried mushrooms, bell peppers, cherry tomatoes, basil leaves.
Our toppings as seen in the photo (and they were yummy!!) dried oyster mushrooms soaked in water with some salt raw crimini mushrooms lightly marinated for about an hour in Nama Shoyu, olive oil and a bit of maple syrup (or agave – just a drizzle).

We marinated them in the bottom of the dehydrator (on 110º) while the crusts were finishing
fresh organic pineapple baby onions (or green onion bulbs) snips of green onion (or chives)

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