Spinach Pesto Pizza
Spinach Pesto Pizza
Prep
30min
Total
4hr
Servings
4
Ingredients
15
Level
Mod
Prep
30min
Total
4hr
Servings
4
Ingredients
15
Level
Mod
Recipe by:Emily Von Euw
Spinach Pesto Pizza
Prep:30minTotal:4hrServes:4
Ingredients
Crust:
Spinach Pesto:
Toppings:
Directions
To make the crust:
  1. Pulse all ingredients in your food processor until it sticks together (and tastes delicious!). Now divide the mixture into four and shape each of them into your desired pizza crust shape with your hands on dehydrator trays or parchment paper. Dehydrate (or cook in your oven at the lowest temperature) for 4-5 hours, or until crispy.
To make the pesto:
  1. Put all the ingredients in your food processor (no need to wash it after making the crust) and process until it reaches that yummy pesto consistency – not totally smooth, but still quite creamy. Put in a bowl, cover with plastic wrap and put in the fridge.
To prepare the veggies:
  1. Cut them all into thin slices and mix in with the tamari and herb blend. Marinate them in your dehydrator (or oven) until they are soft and taste freaking amazing.
  2. Put it all together: when the crusts are finished, gently spread the pesto on all of them, followed by the veggies. If you have any raw vegan cheese that would be a tantalizing addition for your taste buds.
Ingredients
Crust:
Spinach Pesto:
Toppings:
Directions
To make the crust:
  1. Pulse all ingredients in your food processor until it sticks together (and tastes delicious!). Now divide the mixture into four and shape each of them into your desired pizza crust shape with your hands on dehydrator trays or parchment paper. Dehydrate (or cook in your oven at the lowest temperature) for 4-5 hours, or until crispy.
To make the pesto:
  1. Put all the ingredients in your food processor (no need to wash it after making the crust) and process until it reaches that yummy pesto consistency – not totally smooth, but still quite creamy. Put in a bowl, cover with plastic wrap and put in the fridge.
To prepare the veggies:
  1. Cut them all into thin slices and mix in with the tamari and herb blend. Marinate them in your dehydrator (or oven) until they are soft and taste freaking amazing.
  2. Put it all together: when the crusts are finished, gently spread the pesto on all of them, followed by the veggies. If you have any raw vegan cheese that would be a tantalizing addition for your taste buds.
Directions
To make the crust:
  1. Pulse all ingredients in your food processor until it sticks together (and tastes delicious!). Now divide the mixture into four and shape each of them into your desired pizza crust shape with your hands on dehydrator trays or parchment paper. Dehydrate (or cook in your oven at the lowest temperature) for 4-5 hours, or until crispy.
To make the pesto:
  1. Put all the ingredients in your food processor (no need to wash it after making the crust) and process until it reaches that yummy pesto consistency – not totally smooth, but still quite creamy. Put in a bowl, cover with plastic wrap and put in the fridge.
To prepare the veggies:
  1. Cut them all into thin slices and mix in with the tamari and herb blend. Marinate them in your dehydrator (or oven) until they are soft and taste freaking amazing.
  2. Put it all together: when the crusts are finished, gently spread the pesto on all of them, followed by the veggies. If you have any raw vegan cheese that would be a tantalizing addition for your taste buds.
Notes

Raw-Spinach-Veggie-Pizza-with-Pesto-638x300

Emily Von Euw

Chef: 

Creator of This Rawsome Vegan Life, a blog dedicated to sharing wholesome raw, vegan recipes and information about the lifestyle. Emily von Euw has recently released her first cookbook all about raw desserts called Rawsome Vegan Baking.