Raw pizza crust recipe
Rating5/5 (from 2 ratings)5
Prep Time15 min
Total Time9 hours 15 min
Suggested Servings6 servings
Yield6 small pizza crusts
Shelf LifeStore blank crusts in freezer
- 2 cups almonds (grind - you can do it yourself in a food processor)
- 1 cup ground flax seed
- 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
- 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 ThoughtsBy 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 :)
- 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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