Raw Vegan Pizza

 

FOR THE CRUST:

½ cup each of hemp seeds, sunflower seeds, and raw pumpkin seeds

1 cup walnuts

1 tsp salt & pepper

2 tsp dried basil (or ½ cup fresh)

1 tbsp agave or a few dates

1-2 tbsp water, as needed

½ onion, sliced

4 garlic cloves (peeled)

FOR THE SPINACH PESTO:

4-5 cups spinach

1 garlic clove (peeled)

½ teaspoon sea salt & pepper

¼ – ½ cup filtered water

1 tsp agave (or a couple dates)

FOR THE TOPPINGS:

1 tomato

3 whole mushrooms

½ cup broccoli

½  small bell pepper

1 tsp tamari

1 tsp favorite dried herb blend

 

Instructions:

 

FOR THE CRUST:

Step 1: Pulse all ingredients in food processor.

Step 2: Divide mixture into four pieces; any shape you like.

Step 3: Place on dehydrator trays or parchment paper.

Step 4: Dehydrate (or cook in your oven at the lowest temperature) for 4-5 hours, or until crispy.

 

FOR THE PESTO:

Step 1: Put all ingredients in the food processor and process until desired consistency.

Step 2: Place in a bowl, cover with plastic wrap and put in the fridge.

 

PREPARE THE VEGGIES:

Step 1: Cut them all into thin slices and mix with the tamari and herb blend.

Step 2: Marinate them in your dehydrator (or oven) until they are soft.

Step 3: Put it all together.

Step 4: When the crusts are finished, gently spread the pesto on all of them, followed by the veggies. Top with raw vegan cheese.

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