This raw, vegan, gluten-free pizza is sure to impress all PIZZA LOVERS! It's a healthy, plant-based meal the whole family will enjoy! It's simple to make, it just takes a little dehydrating time - blend your ingredients and wait patiently! Add your favorite greek style toppings for a burst of fresh flavor. This vegan pizza, with plant-based cheese, it a MUST TRY! Who said pizza isn't healthy?!?!...
Vegan I Gluten Free
Serves: 1 - 2 pizzas
Time: 30 minutes + 6 hours dehydrating time
Raw/Vegan/GF Pizza Crust
5 tomatoes (700-800grams), chopped
1/4 cup buckwheat, soaked 4+ hours
1/4 cup psillium husk
1/2 cup basil leaves
1 clove garlic
1/2 tsp. dried thyme or oregano
1/8 tsp. salt
Toppings
Vegan feta cheese
Pesto (find my recipe here!)
Green pepper
Red pepper
Cherry tomatoes
Shallot
Olives
Thai basil
Dried thyme
To make the pizza crust - Soak the buckwheat 4+ hours for optimum nutrition. Drain the water and add all your crust ingredients to a blender - mix on medium-high speed until smooth.
Line your dehydrator tray with a mat/dehydrator sheet and run with a little coconut oil to help prevent sticking. Transfer your blended crust mixture onto your tray. Spread into a thin, even layer, ~1/4inch thick. Create your desired pizza shape - circle, square, or get creative.
Dehydrate at 70C for 4 - 5 hours, until the bottom side has set. Note: you may need to use a knife or spatula to help encourage the crust off the baking mat. Carefully flip the crust and dehydrate another 1 - 2 hours, until firm but not too crispy.
To assemble the pizza - Prepare your toppings.
Add your vegan feta or cheese of choice.
Drizzle with pesto or spread it as the base layer of the pizza. Check out my avocado-pesto recipe for a delicious homemade pesto. Add all ingredients to a blender/food processor and mix on medium-high speed until smooth. Adjust consistency with more sunflower seeds or oil. Stop and scape down the sides as needed. Taste and adjust to your preferences.
Add your pizza toppings of choice - peppers, olives, onion, tomatoes, herbs, etc.
Enjoy! Store leftovers 1 day in the fridge.
Crust inspired by Chris Kendall, TheRawAdvantage - Check out his 'Frickin' Rawsome Pizza' ebook!
Comments