Pizza is a famous Italian dish that is popular all around the world. Almost every country and city have a few pizza restaurants. Pizza is usually baked and often has a meat or cheese topping. Does this mean that raw vegans can’t enjoy this classic meal? Absolutely not!
Here are three amazing recipes for raw vegan pizza. Why not make one tonight for your dinner?
1. Portobello mushroom crust pizza – serves two
Pizzas are traditionally made using a flatbread base. Flatbread is made by combining flour with yeast and olive oil. While you could eat raw flatbread dough, it won’t be easy to digest, and nor will it taste good. Thankfully there are alternatives available. This fantastic recipe uses portobello mushrooms, doesn’t require any dehydrator and is loaded with lots of nutritious, tasty, raw vegan ingredients.
- 2 large portobello mushrooms
Pizza sauce ingredients:
- ½ cup sundried tomatoes
- ¼ cup sundried raisins
- ¼ cup water
- 1 medium tomato, thinly sliced
- 1 medium carrot, thinly sliced
- 1 yellow bell pepper, thinly sliced
- ½ red onion, finely diced
- 6 Kalamata olives, destoned and chopped
Vegan cheese ingredients:
- ½ cup cashew nuts
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
- 1 tablespoon water
1. Take the sundried tomatoes and raisins and soak them in water for at least six hours.
2. Put the cashews in a bowl and soak in water, also for at least six hours.
3. Remove the stems from the portobello mushrooms and peel off the outer skin.
4. Use a spoon and scrape the underside of each mushroom to remove the black fins and make enough space for your toppings.
5. Place the soaked sundried tomatoes, raisins, and one tablespoon of the soaking liquid in a food processor. Blitz into a thick paste. Put to one side.
6. Next, add the soaked cashew nuts, nutritional yeast, salt, Italian seasoning, and water in a food processor. Blend until all the ingredients are combined and start to form a feta-like consistency.
7. Spread the inside of each mushroom with the sauce and add your sliced vegetable toppings. Crumble your homemade vegan feta on top. Enjoy immediately.
2. Raw cauliflower crust pizza – serves two
Cauliflower is a commonly used substitute for things like rice and potatoes, and you can also make a great pizza crust using this cancer-fighting cruciferous vegetable. A lot of people cook their cauliflower, but it actually works really well raw too. As well as being super-healthy, cauliflower is also very easy to work with. You will, however, need to use a dehydrator. If you don’t have one, put your pizza in a very low temperature oven to drive out any excess moisture and make the base firm and crisp. This is not the same as cooking.
- 2 cups cauliflower florets
- ¼ teaspoon smoked paprika
- 1 garlic clove
- 1 tablespoon fresh oregano
- 1 pinch of salt
- 1 cup sundried tomatoes – soaked in water overnight
- 1 large tomato
- 1 teaspoon red pepper flakes
- 1 tablespoon lemon juice
- 3 scallions
- Shitakes and arugula, marinated in balsamic vinegar for 5-10 minutes
1. Dice the cauliflower roughly and put it in a food processor. Blitz until smooth.
2. Add all the remaining crust ingredients and blend again until combined.
3. Take your base mixture and spread it out on a baking sheet, so it’s round and about ½ inch thick. Place in your dehydrator overnight or in an oven set to 100 degrees Fahrenheit or about 45 degrees centigrade. This should take about an hour or so.
4. Combine the sauce ingredients in a blender and then spread over the top of your pizza base. Add the toppings and serve immediately.
3. Raw zucchini crust pizza – serves two
Vegetables have a naturally high water content. Yes, they contain beneficial nutrients such as vitamins, minerals, fiber, and amino acids. But, more than that, they can also contribute to your hydration levels.
On the downside, all that water means veggies can be soft and squishy – not want you what for a pizza base. The good news is that with a dehydrator, or even a standard oven set to low, you can turn those watery veggies into something that works every bit as well as pizza dough while remaining 100% raw.
- 3 medium zucchinis – washed and spiralized into noodles
- 2 large tomatoes
- Juice of ½ lemon
- ½ onion
- 1 garlic glove, peeled and crushed
- 2 dates
- 2 bell peppers
- ¼ cup walnuts
- ½ cup sundried tomatoes
- ½ cup chopped spinach
- Juice of ½ lemon
- Handful of fresh basil leaves
- 1 date
- 1 garlic clove, peeled and crushed
- 10 cherry tomatoes, halved
- 2 cups of mushrooms, sliced
- 1 bell pepper, deseeded and diced
- ½ avocado, sliced
- 1 teaspoon apple cider vinegar
1. Put the zucchini noodles in a large bowl and set aside.
2. Put the rest of the crust ingredients into a blender and blitz until smooth. Pour this mixture into the noodles and stir.
3. Spread the base mixture over a baking tray and press to form a ½ inch thick circle. Dehydrate for 4-6 hours per side to form a pliable base. No dehydrator? Put the baking tray in an oven set to 100 degrees Fahrenheit or about 45 degrees centigrade. After about 60 minutes, your base will be dry but not cooked.
4. To make your sauce, put all the sauce ingredients in a blender and blend until smooth. Pour and spread over your crust when ready.
5. Spread your toppings evenly over your pizza and drizzle with apple cider vinegar to taste.
Being a raw vegan does not have to mean you can’t enjoy foods like pizza. In fact, raw vegan pizzas taste just as good as the “real thing” and have the added advantage of being much healthier. While some pizza bases do need a dehydrator, you can get around this by using an oven set to 100 degrees. Remember, this will not cook your food but will drive out the moisture so that your raw vegan pizza crust isn’t soggy and will hold its shape.