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
The Rawtarian
Jun 01, 2012
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Totally agree that it's a good sign when the batter is irresistable Liz lol
Great substitutions.. love having a simple base recipe that can be jazzed up!
yesenia
Jul 23, 2012
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This recipe looks great, I would love to try it, I don't own a dehydrator and I'm overwhelmed with all the different varieties. I love to cook and making traditional pizza for the family and skipping out on one for myself is just sad :( What type of dehydrator do you suggest?
The Rawtarian
Aug 16, 2012
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Hi Thomas, I recommend the 9-tray Excalibur - see this page for details: http://www.therawtarian.com/recommended-raw-food-appliances-and-specialt...
Leah
Jul 23, 2012
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Hi Laura-Jane,
I skimmed through the comments to be sure no one else has discovered this amazing and time-saving way to thinning the raw pizza dough to a 1/4 in or less thick. I was having my husband help me flatten them with our hands and he discovered a new method that is 20 times faster.
He plopped four balls of dough on each tray lined with teflex or parchment. Then take another piece of parchment and lay it over the top of the ball of dough. Take a roller pin and flatten! Peel the top piece of parchment off slowly and wah-la(!) you have perfectly thinned raw dough in less than 10 minutes!
Just thought I'd share...
Thanks for the recipe this is my 2nd time making it and am glad that we found this new way of spreading the dough. Otherwise it is a bit tedious. :)
Leah
Thomas
Aug 15, 2012
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Hi,
What do you recommend for a dehydrator? I bought a cheap one at harbor freight, but not too happy with it.
Becky
Sep 02, 2012
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Hi I was wondering if you had a recipe for a RAW tomato sauce?
The Rawtarian
Sep 07, 2012
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Hi Becky, I have a nice one here: http://www.therawtarian.com/raw-tomato-sauce-recipe
Terrie
Sep 26, 2012
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Thank you for this recipe! I had two cups whole flaxseed soaked in two cups water for about 3 hours when I came across your website and this pizza dough recipe (I was prepping for a flaxseed cracker). Since I don't yet have a coffee grinder to grind the flaxseed, on a whim, I made your recipe substituting part of my now gelatinous flaxseed to the ground almond until the consitency seemed right (approx one and two/thirds cup). I omitted the water and added the rest of your ingredients and it came out in good form and tasting great - just another option. Thank you so much for what you have put together here!
The Rawtarian
Sep 28, 2012
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Sounds like some great ideas here Terrie. Thank you for sharing! I would love to read more of your tips.
Lance
Oct 05, 2012
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I have had great success with this recipe. We love it. Not exactly pizza, but very tasty. I bought a small wooden rolling pin from Amazon that flattens the crusts very well. I keep it wet by dipping it in water, and I let the weight of the tool do the work. I've found that if I exert any force I lose batter to the rolling pin. Thanks so much for the good work L-J.
The Rawtarian
Oct 08, 2012
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Glad you liked Lance. Not quite pizza but ... an approximation, right? :) Love a good rolling pin!
mon
Oct 21, 2012
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I am new to eating raw. Well besides eating salads and fruit all my life. lol. I just bought a dehydrator at a great price from the internet with a lot of researching done. Didn't want to buy an expensive one to start just to see how i go. Well the first thing i actually wanted to make was pizza.... So i did. It turned out great and delicious and not as hard as i thought it would be. Very satisfying.
The Rawtarian
Nov 02, 2012
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Success Mon!
Jeanne Webb
Oct 23, 2012
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This was great! Also, instead of forming little crusts, I spread out all the "dough" on the tray and scored it into triangles that turned out wonderfully!
The Rawtarian
Nov 02, 2012
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Love it Jeanne!
Lance
Nov 10, 2012
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I threw in some sesame seeds and rolled the dough to about 1/8 ". We now have pizza dough/crackers. I made a raw vegetable soup out of odds and ends in the crisper and served the soup with raw cheese. BTW, I've lost 15 pounds in a little over three months, and I haven't really tried.
The Rawtarian
Nov 16, 2012
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"I've lost 15 pounds in a little over three months, and I haven't really tried." That's the ticket! It's kind of a byproduct of eating this way :)
Lance
Nov 17, 2012
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I just put a batch of pizza dough in the dehydrator. I didn't have flax meal so I put a cup of flax seed in my vita mix and put the almonds on top of them- Tada! almond/flax meal. The stuff rolled out beautifully. Among the things I love about eating raw is that it's hard to screw up a recipe. Btw, if this turns out badly I'll let you know:-)
Posted from The Rawtarian App
The Rawtarian
Dec 08, 2012
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Hi Lance, I like your innovative thinking! Did this turn out okay?
dawn
Nov 22, 2012
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Do you have any recipes that do not use almonds? They are very expensive. Not practical for those on a budget.
I also wanted to point out that you mention buying flax seeds pre-ground, but flax seed go rancid very quickly and even more quickly if pre-ground, I've always read that you shouldn't by flax seed pre-ground because of that. Rancid flax seed tastes fishy, not very appetizing!
The Rawtarian
Nov 25, 2012
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Hi Dawn, you could try substituting the almonds for sunflower seeds in this recipe. I haven't tried it myself but it is a reasonable substitution. Also, you may be interested in episode number 5 of the raw food podcast, which outlines what nuts can be substituted http://www.therawtarian.com/rfp05-nut-substitutions
Savannah
Dec 01, 2012
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I've been wanting to go raw and just got a dehydrator. The one thing I've been having a hard time imagining going without is baked products - bread, crackers, pizza dough, etc. - and LOVE that I found your website!
If I used prepackaged almond meal or almond flour in your recipes, how much flour would I use (since the recipe measures the almonds whole prior to grinding)? Grinding the whole almonds is probably best nutritionally, but just I'm just curious :)
Thank you for such a wonderful raw recipe resource!
The Rawtarian
Dec 08, 2012
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Hi Savannah, you can use a 1:1 ratio (or perhaps slightly less pre-ground flour).
april
Jan 07, 2013
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I was wondering what dehydrator you recommend? I amalways concerned about bpa and did not know how that works with the teflex sheets. I have looked into it and can't seem to figure it out. Thanks for the greatblog! april :)
The Rawtarian
Jan 09, 2013
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Hi April, I don't tend to use teflex - I usually use parchment paper since it's disposable (less to clean.
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
You should get a 8-to-10-tray, and do not get a round dehydrator.
Stacey
Feb 03, 2013
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Hello! This looks soo yummy!! I don't have a dehydrator yet so do you think I could make this in the oven at a low temp? I know it wouldn't be 100% raw but I want to try this really bad!! Thanks for the recipe!
The Rawtarian
Feb 03, 2013
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Hi Stacey, no sorry. It will not work in a regular oven. Best to hold off until you get a dehydrator :)
Kasia
Feb 23, 2013
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Hello,
I would like to buy a dehydrator to make raw pizzas, breads, crackers and dried fruit. Can you recommend me a decent dehydrator please because I have never used one and it is very difficult to choose - there are so many different ones at the market nowadays.
Thanks.
The Rawtarian
Feb 23, 2013
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Hi Kasia,
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
You should get a 8-to-10-tray, and do not get a round dehydrator.
Brian
Apr 08, 2013
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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)!
The Rawtarian
Apr 20, 2013
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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!
Lainag3
May 11, 2013
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Laura Jane,
This was yummy! Thank you for this website! You make going Raw easy and delicious!
Laina
The Rawtarian
May 11, 2013
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Hi Laina, so glad you enjoyed!
Joan
May 25, 2013
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I have been able to successfully use my electric oven as a dehydrator. I put a couple of small 4" fans inside to help circulate the air, and leave the door propped open (about an inch at the top). I put a thermometer inside to measure the heat levels, and at the very lowest setting, I get a fairly consistent internal air temperature of between 100 and 115 degrees. It might spike up a little higher when the heating element kicks on, but it only stays on for about a minute when it does...not really long enough for the food temperature to spike as well. From what I've researched, most dehydrators cycle on and off and do not have consistent temperatures either...so I think mine works just as well :)
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