Overview

This is a super easy and quick raw pizza crust recipe that actually tastes awesome and is a perfect base for raw pizza because it has a very neutral flavor with just a hint of Italian pizza spices. A dehydrator is required.
  • Prep Time

    15 min
  • Total Time

    9 hours 15 min
  • Suggested Servings

    6 servings
  • Yield

    6 small pizza crusts
  • Shelf Life

    Store blank crusts in freezer
  • Equipment

Ingredients

Nutrition Facts

Directions

  • 1. Throw almonds in food processor. Start processing and keep going until they look almond meal. This is the most important step. Basically, it should look almost as fine as flour. You are creating flour out of almonds!
  • 2. Throw your almond meal in a big mixing bowl.
  • 3. Add the rest of the ingredients to the bowl that contains the almond meal. Stir/combine with a wooden spoon or even your hands. Your recipe should now resemble the texture of pizza dough!
  • 4. Make small pizza crusts out of the dough. You want them quite thin, about 1/4 inch thick. You can try to use a rolling pin, but in my experience the dough is a bit too sticky to roll. I usually make 8 or so single-serving pizza crusts using my dry, clean hands. If your hands get too sticky wash your hands and dry them again.  It's easiest to make your raw pizza crusts into circles, but it's also fun to shape them into triangles (make a square out of the dough and then cut into a triangle with a knife so you get clean edges), like pizza slices. However, only bother trying to make triangles if you are going to have guests over for dinner.
  • 5. Place your raw pizza crusts on parchment paper or teflex sheets inside your dehydrator. Dehydrate on high for 1 1/2 hours, then reduce heat to 105 degrees and dehydrate for another 7-10 hours or so. Halfway through dehydrating your raw pie crusts you should remove the parchment/teflex  and flip the pie crusts over so that the air can circulate better. Dehydrate them until completely dry.
  • 6. Once your raw pizza crusts are done store them in a big ziploc bag and place in the freezer. That way you have raw pizza crusts ready to be thawed and used whenever.  :)

The Rawtarian's Thoughts

By The Rawtarian

Raw pizza crust recipes have always scared me. Why are there so many ingredients? Why do all the raw pizza recipes use "buckwheat" and "zucchini" and other raw ingredients that I never keep in my pantry on a regular basis?? I have been a 100% raw vegan for over 2 years and I have never attempted raw pizza because I feel overwhelmed whenever I look at a raw pizza recipe... Too many ingredients and steps!!

So here you go. I have finally tackled this for you: a super easy and quick raw pizza crust recipe that actually tastes awesome and is a perfect base for raw pizza because it has a very neutral flavor with just a hint of Italian pizza spices.

Oh now, are you wondering how the @#$%#@ do you actually make raw pizza? Let's not overcomplicate things here. Basically, first you need raw pizza crusts. Make them first and store them in your freezer. That's step one. Don't think about anything else yet!

PS: If anyone is wondering about what the heck to do with a dehydrated pizza crust here's a sneak-peak into what to do with it:

Take a dry pizza crust (one that has already been dehydrated). Spread with raw pizza sauce or raw pesto. Top with your fav pizza toppings (pineapple, green pepper, sun dried tomatoes, mushrooms, whatever) then dehydrate for 2 hours or so - just to warm it up and to get the veggie toppings to dry up a bit. Tadah! Pizza :)

Nutrition Overview

A-grade
  • This recipe is very low in Carbohydrates.
  • This recipe is low in Sodium.
  • This recipe is an amazing source of Vitamin E.
  • This recipe is an excellent source of Riboflavin.
  • This recipe is a good source of Protein, Dietary Fiber, and Iron.
  • This recipe is a noteworthy source of Calcium, Vitamin B6, and Vitamin K.

Printable Recipe (PDF)

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Photos

Comments and Reviews

Top voted

194 votes
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Love the recipe-- have been vegan- vegan/raw for four weeks now-- life changing. I've never had more energy in my life and I've lost 12 pounds and never feel hungry. My question is this: Now that I made the crust, and stored it in the freezer, how do I reheat? Put it back in the dehydrator? Can I store it in the refrigerator? Thank you so much! Love your site (just made your delicious "Ranch" dressing, too)!

186 votes
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Hi Brian! Sounds like you are on a ROLL! Well done :)

Great question.

If you want to use them, just take them 1 (or however many you want to use) out of the freezer and put in fridge to let them thaw out and get back to normal.

Then, once they have defrosted in the fridge, just add a sauce (the raw ranch works great!) and some chopped veg (green pepper, sundried tomatoes, onions, etc) then dehydrate for 1-2 hours.

PS: You don't HAVE to freeze them at all, you can make pizzas with them once the crust is dehydrated. You could conceivably make your crusts, then once the crust is ready just add sauce and veg, pop back into dehydrator for a couple more hours.

Hope this helps!

175 votes
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Back in the 60's,while living a rustic lifestyle, we built all kinds of fancy solar dehydrators. However, the one that always worked best was the old car. Just remember to leave a crack in the window to let the moisture out...

All

64 votes
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Hello..what if you don't have a dehydrator?
Can't make it?

61 votes
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Hi Vanessa,

Nope, can't make it :) Best to try some other recipes first!

65 votes
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I've read that the almonds should be soaked before eaten - would soaking alter the recipe?

71 votes
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Hi Natasha,

Yes, you can soak them if you want, but it's not necessary. Do pat them dry before processing though.

63 votes
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I made the crusts yesterday, put them in the dehydrator and they were ready this morning. I took a bite of the one I broke in half. Dang it! It was good....but not nearly as good as it tasted once I put the goodies on top!!!!! I hand-crushed a mixture of young greens and sliced up some red bell pepper really thinnly; then coated that mixture with a little olive oil and sea salt; then I put some crushed raw garlic on top of the crust and put that, plus the veggies in the dehydrator for about an hour to warm up. After that, I assembled the pizza, added some sliced, grape tomatoes and devoured it!! My goodness!! I'm going for seconds. I'm going to have to make more to last throughout the week for work.

Oh yeah....by the time I made my spongy bread and whatever else I made to freeze for the week or two...I was out of almonds, so I used Brazil nuts for the crust. Great substitute (tons of Selenium)!

71 votes
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Sounds like you have it all well in hand! :)

64 votes
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Might oregano work in place of thyme?

58 votes
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Yes! For sure

55 votes
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Hello,
I wondered what I could substitute the flax seeds with? My skin reacts terribly to the oils in flax!

63 votes
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Hi Adriane, you could try ground chia seeds instead (chia seed meal)

57 votes
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Could you just use almond meal if you don't have a processor?

Posted from The Rawtarian's Raw Recipes App

61 votes
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Definitely Rebekah - as long as your flaxseed is already ground also (AKA flaxseed meal)

67 votes
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Great recipe!! The first time I made these it was difficult to spread the mixture. This time I placed a piece of Saran Wrap over the balls of dough and pressed down to form the crusts. So much better!! It worked beautifully.
Please keep posting more recipes.
I also loved your tomato sauce. I added a few dates to add a little more sweetness. Delicious!

72 votes
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Hi Kristine,

Nice idea with the saran!!!!!!

57 votes
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Can I substitute the almonds for anything in this recipe? Thanks!

20 votes
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Cashews would work out great instead of almonds. Hope they turn out well for you, Jessica!

30 votes
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Soulfulll's Review

Raw pizza crust recipe
5
5 out of 5

Made this last night and had to leave early for a 12 hour shift at work. I tasted a corner and it was delish. Can't wait to make some pizza on my ready made crust! I also had a friend make some ranch (last night) for my BLT for work today so the rest can go on my pizza later- yum ^_^

20 votes
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Woohoo you are on a roll, Jessica!!! Hopefully your BLT will keep you going on your 12hr shift! Mmm jealous of the pizza you'll be having later. yum!

56 votes
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Can I just heat the pizza up in the oven after I top it? Obviously I need to still dehydrate the crust, but once that's done and I top it, will the oven work fine for faster results and also to retain some of the juices in the food? Or will that mess it up somehow?

43 votes
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Hi Nikol, I haven't done the oven myself, but at a low temp just for the reheating procedure (not the first dehydrating part) will probably be fine, although it may crumble a bit in the oven.

PS: Nice abs in the avatar!

42 votes
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Louise's Review

Raw pizza crust recipe
5
5 out of 5

This is by far the *best* recipe for crust I have ever had. I dream about this pizza!

32 votes
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Lol love it Louise! Sweet dreams :)

43 votes
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I'm new to raw and dehydrating,have just made the base recipe of yours in one big round base ,been dehydrating for several hours,doesn't look like I will be able to invert,as centre very mushy ...can get the dehydrator to give good wrap results !! Please can you give me some tips
Thanks

29 votes
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I dehydrated mine in a gardenmaster dehydrator last night and it was dry. I didn't bother with parchment paper since I knew it wouldn't fall through the cracks. I made it as thin as I could and cut it into rectangles (like they used to give you in school) so that it would fit in the dehydrator better. I posted a picture of how I made it work for me in the comments here. Hope that helps!

34 votes
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Quick answer is two-fold:
(1) increase the heat for the first hour
(2) spread out thinner

But also, round dehydrators generally suck :) The air doesn't circulate properly in them.

Best dehydrator is 9-tray excalibur, hands down. But... it is expensive! http://tinyurl.com/ah6o3qt

You can also get a Vegikiln - they are cheaper, white, not as "reputable" but they get the job done: http://tinyurl.com/avb59e3

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