These raw food pizza crusts are lighter and crispier than the usual seed-based raw pizza crusts because they are made from fresh, watery vegetables. Eat these raw pizza crusts straight out of the dehydrator or store them in an airtight container in the refrigerator for up to a week. They go great with a raw vegan Mediterranean salad or simply sliced tomatoes, red bell peppers and maybe a little Raw Pesto Sauce. Of course, you can pile your raw pizza crusts with raw nut cheeses and any yummy raw sauce, for a raw food pizza.
- 1 cup ground flax seeds
- 2 cups cauliflower florets (roughly chopped)
- 2 cups zucchini (roughly chopped)
- 2 tablespoons lemon juice (freshly squeezed)
- 2 to 3 tablespoons fresh herbs (such as basil, parsley, oregano, thyme; minced)
- 2 tablespoons nama shoyu (or 1 teaspoon sea salt)
- 1/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons nutritional yeast
Place all of the ingredients into a food processor fitted with an S-blade on high for about 30 seconds or until a chunky batter forms. Add a little water, if necessary, a tablespoon or two at a time, to achieve a unified, sticky consistency.
Use a 1/2 cup measuring cup to scoop the batter onto Teflex-lined dehydrator trays. Flatten a little bit with your hands or the bottom of a slightly oiled glass or container to form small circles. Alternatively, you can use all the batter to make 2 large pizza crusts. Dehydrate at 115°F for about 8 hours, flip over and remove the Teflex sheets. Dehydrate for an additional 8 hours or until the crusts are dry in the middles.
Enjoy your raw food pizza crusts!
Like exploring unusual and creative raw vegan recipes? Here's some more raw vegan recipes to browse through, from the simple to the gourmet: