2 cups almonds (grind - you can do it yourself in a food processor)
1 cup ground flax seed (you should buy it pre-ground, it's easier -- or you can grind yourself in a coffee grinder) (DO NOT USE WHOLE FLAX SEEDS, YOU HAVE TO GRIND THEM FIRST!)
1 cup water
1 1/2 tablespoons olive oil
1 tablespoon dried basil
1 tablespoon dried thyme
1 tablespoon dried rosemary
3/4 teaspoon sea salt
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
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 :)
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Comments
Bekah
Sep 12, 2011
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Hi Laura-Jane,
I love your inspirational blog and great recipes. I've been a raw foodist for about two and half months and it has transformed my life =) Is it necessary to dehydrate the crust? I do not own a dehydrator. The lowest temp that my oven goes down to is 200 degrees..
Thanks!
Bekah
The Rawtarian
Sep 12, 2011
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Hi Bekah,
Hooray for transformation of your life!! I am assuming that it was a good transformation, BTW. Although it always is :)
Sadly, it is necessary to dehydrate. But don't fear, I didn't get a real dehydrator til I was probably raw for at least six months or something like that.
There's a lot of equipment to buy, so most people don't get everything right away.
You can try making it and putting them in your oven at the lowest temp with your oven door propped open a little bit, but in my experience that never works very well and the results are always disappointing.
I suggest really mastering the non-dehydrated stuff (lots of good recipes here!! http://therawtarian.com/raw-food-recipes/) first before dabbling too much with dehydrator recipes w/o a dehydrator. Talk about frustrating!
Good luck!!! And keep me posted :)
Bekah
Sep 16, 2011
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Sorry with all the q's, but its nice to talk to someone that is informative.Did a google search and that's how I landed on your page.What about a toaster oven? I have a mini one. I've been craving pizza =)I'm still learning all of the non-dehydrated recipes. Love the kale salad and raw brownies.
Thanks mucho!
The Rawtarian
Sep 18, 2011
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No problem Bekah. I think you will probably have equally disastrous results with a toaster oven though :(
Hope helpful!
TTYL!
Phil Hughes
Nov 23, 2011
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Living in the third world has re-inspired my creativity. If you live where it is sunny you can build a sun-based dehydrator. Lots of plans on-line. In fact, you have inspired me to add one (as soon as I get a chance) on http://steprojects.com.
In the mean time, if you have sun and a car, you may already have a dehydrator. A friend's mother used to make fruit leather by blending the ingredients, driving to work, parking her car facing north, putting a jellyroll pan on the shelf under the rear window and pouring in the mix. When it was time to go home she had fruit leather and her car smelled really nice.
Jackie
Apr 30, 2013
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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...
The Rawtarian
Sep 13, 2011
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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. 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. Tadah! Pizza :)
Stacee
Oct 25, 2012
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Your recipes are incredible! Thank you so much for sharing them.
I was wondering if I could add ground psyllium husk to the pizza crust recipe to give it more density/sponginess?
I'm planning a meal for Saturday, so I'd love to know your thoughts before just trying it and taking a chance on it not coming out as well.
Thanks in advance,
Stacee
Mallory
Sep 14, 2011
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I am really excited to try this one! I have made Russel James' pizza before and there were SO MANY STEPS that I didn't even enjoy the dish when it was done. I am sure this one will be different :)
Awesome Idea about pre-making and freezing them! It will save so much time later on!
The Rawtarian
Sep 14, 2011
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I am glad to read that you've tried raw pizza before. It is tasty, but generally quite complicated--especially when reading the directions.
I hope that if you try this one it comes out well and you're able to enjoy it. :)
Babs
Sep 21, 2011
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Hi Laura-Jane
Did you soak the almonds beforehand?
Kindest Regards
Babs
The Rawtarian
Sep 21, 2011
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No, I did not soak :)
Raederle Phoenix
Sep 26, 2011
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This is definitely one awesome way to make a pizza crust. I have never tried it with quite that ratio of almonds to flax. Perhaps I'll try that next time I make a pizza. :D
The Rawtarian
Sep 27, 2011
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If you try do let me know what you think :)
lizzy o'connor
Oct 17, 2011
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thanks for the recipe, it looks amazing! I'm new to the raw lifestyle, and I was wondering what sort of paper you use? is it waxed or unwaxed?
The Rawtarian
Oct 19, 2011
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It is called "parchment paper" or "baking paper."
It is very different from "waxed" paper, do not use waxed paper.
Hope that helps!
Alina
Oct 19, 2011
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Best pizza crust recipe!!!! My family loves it!!!
The Rawtarian
Oct 19, 2011
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Glad you like! It has a subtle flavor, which all pizza crusts should have.
janie vezina
Oct 21, 2011
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have you ever made any wraps? or know of a good one to try?
a friend told me of one she ate at a store like a deli while traveling, and they sounded so yummy and was veggie based. i would love to try one if you know a good place to start.
thanks
janie
The Rawtarian
Oct 22, 2011
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Yes, I have a couple of good recipes, but the only one I've posted here is probably onion bread. It lends itself well to wrapping, here's recipe: http://therawtarian.com/raw-onion-bread-recipe/
janie vezina
Oct 24, 2011
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i found one other wrap, it started with sun dried tomatoes but all i can find is dried tomatoes in oil they come in a bottle. is that what they are talking about? i am looking at getting the dehydrator soon, can i dry some tomatoe slices in there and come out to sun dried?
thanks very much for all your help
janie-
ps i wrote you back about your reply for the kelp noddles. i didnt hear back from you as a way to get you my address safe, not sure if its a good idea to post my address on the comment section.
thanks again
The Rawtarian
Oct 27, 2011
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Yes, you can dehydrate them yourself, although I don't b/c I am lazy!
Best to buy them not in oil. You should be able to find them dry in a grocery story. Sometimes they are in produce section in a little plastic sac/bag near the fresh tomatoes. Most grocery stores carry them in oil AND dry too so just ask.
Also, bulk food retailers usually carry them too.
PS: I emailed you just now, sorry for the delay!
Alureals
Nov 13, 2011
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Help me with some more recipes please I have a dehydrator but I am not getting my breads / wraps to come out right they are not rising and really hard around the edges but mushy in the middle... Thanx In Advance....
The Rawtarian
Nov 13, 2011
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Hi Lori,
They won't rise. You probably need to spread them thinner. Also, what temp are you dehydrating at? What kind of dehydrator do you have?
Alureals
Nov 13, 2011
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I was able to do the raw pizza crust successfully...Finally thanks to your easy recipe..However I still need some help with some more recipes. I have a dehydrator but I am not getting my breads / wraps to come out right they are not rising and really hard around the edges but mushy in the middle... Please Help!!! Thanx In Advance....
Renee
Nov 20, 2011
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Hi Laura-Jane,
I have a bag of almond flour in my freezer, could that be a substitute for the almonds?
Also, is almond flour considered raw?
Thank you.
Kind regards,
Renee
The Rawtarian
Nov 22, 2011
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I don't have any experience with almond flour. What's in it? If it is purely almonds that are ground up then go for it, but I doubt that the ingredients are that simple! I hope I'm wrong though :)
earthcandy
Dec 03, 2011
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following up the previous question from Renee,
I have access to raw almond flour (which helps me cut out the making of it-yay!)...how many cups of flour does 2 cups of almonds make?
Thanks!
The Rawtarian
Dec 03, 2011
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use 2 cups of almond flour or a tiny bit less
hazel krause-gayle
Jan 14, 2012
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Hello!
I struggled recently on a holiday in Egypt, what do you do on holiday? Any tips much appreciated! Thanks
The Rawtarian
Jan 20, 2012
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If you have to go to someone else's house for meals then bring some of your own stuff plus goodies to share, especially dessert to share
Vanessa Taylor
Feb 17, 2012
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Hi Rawtarian!
Thank you so much for such an easy pizza crust recipe. I, too, was overwhelmed at the Russell James version and found yours very simple. I don't know if this will help anyone else, but to facilitate the spreading of such a sticky mix, I placed the dough on the Teleflex sheet and placed a piece of parchment paper on top of the dough. I then used a rolling pin to flatten everything out. It required some patience, but it worked much better for me than even my bare hands.
Vanessa
The Rawtarian
Feb 18, 2012
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This is an excellent tip Vanessa. I will try this the next time I do pizza. Thank you for sharing with us :)
Lynsie
Feb 25, 2012
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Laura-Jane, you have inspired me to go raw again! I have been raw off and on for the past 6 years and I have no doubt that this is the most excellent way to treat our bodies. The only reason I ever give up on the lifestyle is because I get so exhausted from all the soaking and sprouting. I literally almost cried when I tasted this pizza crust after only 6 hours instead of 48! Thank you thank you thank you, and for heaven's sake- don't ever stop!
The Rawtarian
Feb 28, 2012
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Your words mean everything to me.
Thank you. It means a lot.
:)
Hugs Lynsie,
Laura-Jane
Therese Bester
Mar 13, 2012
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Hi Laura-Jane,
I suffer from fibromyalgia and have just started to embark on a raw food journey. I've managed to make delicious almond milk, smoothies, green juice, and even macademia cream cheese. However, I don't have a dehydrator yet, and wondered if there is a raw food pizza base recipe that I can use in the meantime that does not require dehydration.
The Rawtarian
Mar 15, 2012
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Sorry, no. I am not aware of a raw pizza crust that does not require dehydrating
Elaine
Mar 13, 2012
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I love how simple this is! I love the fact that is doesn't take literally days before you can eat it. Thanks for sharing! Keep up the good work! Elaine
The Rawtarian
Mar 15, 2012
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I love it for the same reasons :) Did you put anything yummy on it?
Von
Apr 28, 2012
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Yummy pizza..... thank you for the simple recipe.
I wanted to share with you a tip for making smooth crusts from my childhood. For this recipe, I placed the dough on my dehydrator sheets, then placed a ziplock baggie over the dough and pushed down the crust in a circular motion. Remove the baggie and continue with the next crust. Every crust took seconds to form and they all came out perfect. Your recipe made 6 single serving size crusts for me.
The Rawtarian
May 06, 2012
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Love this idea Von. Thank you for sharing this excellent tip.
:)
Arlene
May 08, 2012
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I develop bloating and stomach upset with flaxseeds, is there something I'm able to substitute the flax seeds with? Thank you! :)
The Rawtarian
May 12, 2012
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try ground chia seeds instead - same amount
Natalie Jai
May 16, 2012
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In the recipe you recommend starting out dehydrating the pizza crust at the highest setting for one and a half hours, then 105degrees for the remainder of the time. Won't the highest temp. kill the enzymes in the pizza crust? I thought 105-115degrees was the highest temp. to still be considered raw?
The Rawtarian
May 21, 2012
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yes, you are correct. I explain this in http://rawdehydrating101.com but basically it takes a long time to heat up the dehydrator so if you zap for first hour then reduce enzymes are ok
Tyler
May 17, 2012
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I have a question, I'm sort of new to dehydrators, may I dehydrate the almond raw pizza crust or any raw pizza crusts in a Nesco dehydrator? I just bought a nesco dehydrator, one with a fan on top so can I do a raw crust on that?
The Rawtarian
May 21, 2012
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sure, you might have to make them a weird shape if your dehydrator is round.
if you try it please come back and let me know how it turned out, thanks
Linda
May 20, 2012
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Just wondering can i use my oven if it goes to 145,I have been using it and opening the door off and on ,Since I need to buy a food processor today I cant afford both,besides we cant find a dehydrator local.
The Rawtarian
May 21, 2012
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no, sorry. won't work in oven.
best to wait until a later date if/when dehydrator becomes part of your life :)
in my experience dehydrating in over never works.
Liz
Jun 01, 2012
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You're right, this is delicious and so easy. It will become a staple in for me I'm sure, which is great as it's ages since I made dehydrated crackers/breads/pizza crusts precisely because they are (usually) so time consuming. Also, when I've tried to come up with simpler recipes myself, I haven't had much luck.
Fyi, I've just put in the dehydrator a variation on this recipe - I used almond/hazelnut pulp (left over from making raw ice cream) instead of the dry almonds, then followed the rest of your recipe except I left out the herbs and added instead lime juice, yeast flakes and a touch of smoked paprika (I would love to say this was my idea but I was trying to replicate some shop bought crackers!). Though it will be a while until it's ready, the undehydrated version was so yummy I kept picking at it, which is a good sign...!
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