Raw Vegan Pizza
Raw Vegan Pizza
Prep
1-2hrs
Total
1-2hrs
Servings
4
Ingredients
14
Level
Med
Prep
1-2hrs
Total
1-2hrs
Servings
4
Ingredients
14
Level
Med
Recipe by:
Raw Vegan Pizza
Prep:1-2hrsTotal:1-2hrsServes:4
Ingredients
Base
Toppings
Directions
Base
  1. Soak buckwheat and seeds overnight in filtered water
  2. The next day, drain and rinse the buckwheat and seeds well and place in a large bowl.
  3. Process the buckwheat and seeds in batches in your food processor with the herbs and salt and place in a large bowl.
  4. Grate the carrots.
  5. Blend flax seeds to create a fine flax meal
  6. Add the carrots and flax meal to the buckwheat and seed base and mix well by hand.
  7. Spread on dehydrator sheets in large pizza shapes around 1 ½ cm thick.
  8. Dry overnight and remove teflex sheets and dry for another 1-2 hours or until completely dry
  9. Store in an airtight container for 2 weeks.
Toppings
  1. Combine all the topping ingredients in a large bowl and gently massage with your hands so everything breaks down slightly and the rocket begins to wilt.
  2. Cover the surface of your pizza base with a vegan pesto or a layer of hummus or olive tapenade. Then add your topping, spreading it out to cover all the surface area.
  3. Serve each slice with additional avocado and a good sprinkle of nutritional yeast.
Ingredients
Base
Toppings
Directions
Base
  1. Soak buckwheat and seeds overnight in filtered water
  2. The next day, drain and rinse the buckwheat and seeds well and place in a large bowl.
  3. Process the buckwheat and seeds in batches in your food processor with the herbs and salt and place in a large bowl.
  4. Grate the carrots.
  5. Blend flax seeds to create a fine flax meal
  6. Add the carrots and flax meal to the buckwheat and seed base and mix well by hand.
  7. Spread on dehydrator sheets in large pizza shapes around 1 ½ cm thick.
  8. Dry overnight and remove teflex sheets and dry for another 1-2 hours or until completely dry
  9. Store in an airtight container for 2 weeks.
Toppings
  1. Combine all the topping ingredients in a large bowl and gently massage with your hands so everything breaks down slightly and the rocket begins to wilt.
  2. Cover the surface of your pizza base with a vegan pesto or a layer of hummus or olive tapenade. Then add your topping, spreading it out to cover all the surface area.
  3. Serve each slice with additional avocado and a good sprinkle of nutritional yeast.
Directions
Base
  1. Soak buckwheat and seeds overnight in filtered water
  2. The next day, drain and rinse the buckwheat and seeds well and place in a large bowl.
  3. Process the buckwheat and seeds in batches in your food processor with the herbs and salt and place in a large bowl.
  4. Grate the carrots.
  5. Blend flax seeds to create a fine flax meal
  6. Add the carrots and flax meal to the buckwheat and seed base and mix well by hand.
  7. Spread on dehydrator sheets in large pizza shapes around 1 ½ cm thick.
  8. Dry overnight and remove teflex sheets and dry for another 1-2 hours or until completely dry
  9. Store in an airtight container for 2 weeks.
Toppings
  1. Combine all the topping ingredients in a large bowl and gently massage with your hands so everything breaks down slightly and the rocket begins to wilt.
  2. Cover the surface of your pizza base with a vegan pesto or a layer of hummus or olive tapenade. Then add your topping, spreading it out to cover all the surface area.
  3. Serve each slice with additional avocado and a good sprinkle of nutritional yeast.
Kelly Fielding

Chef: 

Kelly is a passionate writer and raw/vegan chef who combines her love of writing with her forays into health and wellness. Kelly has traveled and worked extensively across the world in health resorts, detox centers, raw food restaurants and wellness retreats, sharing ways to live simply, mindfully and sustainably.