Raw Vegan Pizza

You know those nights where you just want to eat a whole pizza by yourself? Well, now you can! Okay, it is a raw vegan pizza, maybe not quite the same as the real thing, but it’s still yummy and a healthier substitute. My dad tasted it and approved so you know it’s blog worthy when that happens!

Everything from the crust to the “cheeze” is made from scratch and although this pizza is somewhat time intensive, it’s quite easy to make. I encourage you to give it a shot the next time you want a whole pizza but don’t want the negative health consequences that come along with it.


Raw Vegan Pizza

Serves 2-4

Carrot-Bell Pepper Crust:

1 large red bell pepper

2 large carrots

1 cup ground flax seeds

1/2 cup sunflower seeds

1 tbs. fresh or dried basil

1 tbs. fresh or dried oregano

1/2 tbs. fresh or dried rosemary (more of all spices if desired or a few tbs. Italian spices)

1/4-1/2 cup water

Blend all ingredients in a high speed blender or food processor. Start with 1/4 cup water and add more if needed. You want a thicker dough like consistency, nothing too watery or runny.

Pour batter onto two dehydrator sheets (lined with teflex or parchment paper), or more if you want smaller pizzas. Spread dough out with a spatula into nice, round pizza crusts. Keep dough thick, as dehydrating will thin it out (and you don’t want cracked pizza crust!). You can spread it thinner if you want thin crust, just be careful not to spread it too thin. You can also create a slight lip around the crust to hold your toppings on.

Place in dehydrator set at 115 F for about 6-8 hours. Check crust about 4-6 hours through and flip crusts when able. Dehydrate for last 1-2 hours flipped. If you want a crunchier crust, leave in even longer.

If you don’t have a dehydrator, you can use the oven at the lowest setting (usually around 120-200F so you won’t have to leave the crust in for quite as long).

Pizza Toppings:

Mushrooms, thinly sliced

Yellow squash/zucchini, thinly sliced


Coconut aminos

While preparing your sauce and cheese, marinate your mushrooms and squash in some coconut aminos. massage aminos gently into veggies and let sit for at least 10 minutes.

Sundried Tomato and Mango Sauce:

1 cup sun dried tomatoes, soaked in warm water for at least 1 hour

1/2 a mango

1 tbs. dried basil

1 tbs. dried oregano

1 tsp. dried sage

1-2 dates, pitted

1 handful of spinach OR 1/2 a peeled zucchini

1/2-1 cup water (I used the same water the tomatoes soaked in)

Blend all ingredients in a high speed blender, starting with 1/2 cup of water. Add water as necessary to reach desired sauce consistency.

Basic Cashew Cheeze Sauce:

2 cups cashews, soaked in water for at least 1 hour

1/4-1/2 cup nutritional yeast

1-2 tbs. dried Italian herbs or fresh parsley and cilantro

2 tsp. turmeric powder

1/2 cup water

Blend all ingredients in the food processor or high speed blender (hold fresh herbs if using) until smooth. Add more water if you want a thinner cheese. I like to start with 1/4 cup nutritional yeast and then add based on taste. Some people love nooch and some hate it. If using fresh herbs, mix in chopped fresh herbs at the end of blending.



When ready to assemble your pizza, take crust and spread tomato sauce over it. Top with spinach and then the rest of your veggies evenly. Put cheeze into a plastic ziplock bag. Cut a small hole off one corner and then squeeze cheeze over your pizza. Cut into desired pieces and eat up!



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