1 1/2 cups almond pulp (fresh - moist but squeezed out)
1 cup ground flax seed (DO NOT USE WHOLE FLAX SEEDS, YOU HAVE TO GRIND THEM FIRST! Aka flax meal)
3/4 cup water
1 1/2 tablespoons olive oil
3/4 teaspoon sea salt
3 tablespoons of dried italian spices (basil, thyme or rosemary) (optional)
Directions
1. Throw your fresh almond pulp in a big mixing bowl. (Almond pulp is the leftovers from making raw almond milk. If you don't have almond pulp make this raw pizza crust recipe instead.)
2. Add the rest of the ingredients to the bowl that contains the almond pulp. Stir/combine with a spoon or even your hands. Your recipe should now resemble the texture of pizza dough, but a tiny but crumblier.
3. Line a dehydrator tray with parchment paper. Dump the mixture onto the parchment paper. Press the mixture down with your hands into one big sheet. Press it down firmly so that it will stick together into one huge pizza crust, like a square pan pizza.
4. 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 pizza crust score the pieces with a knife where you will want to cut the pizza crusts. I suggest cutting into six large pieces.
5. 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
This recipe is specifically for people with excess almond pulp from making almond milk. If you don't have almond pulp go here and make this raw pizza crust recipe instead.
Note: I like to use 1 tablespoon dried rosemary, 1 tablespoon dried thyme and 1 tablespoon dried basil. But you can omit or tweak the ratios. For example, you can use 1 1/2 tablespoons basil and 1 1/2 tablespoons thyme if you don't have rosemary, etc. Or you can just leave spices out if you are in a rush. Also, do not ever use more than 1 tbsp rosemary cause that stuff is intense!
I usually make this almond pulp pizza crust recipe right after making almond pulp, cause it's pretty quick and it gets rid of my excess almond pulp problem since I make almond milk from scratch in my blender at least once a week.
Once your crusts are done, you can make raw pizza later with the crusts by simply spreading thawed or refrigerated crusts with a pizza sauce (like raw tomato sauce or raw pesto) and adding toppings (onion, green pepper, sun-dried tomato, pineapple, etc), then dehydrating again for 2 hours or so. Sooo good!
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Comments
Chris Haywood
Oct 29, 2012
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Great recipe! is there anyway to dehydrate in the oven? A lot of these recipes require a dehydrator and I don't have one at the moment. Keep up the good work!
The Rawtarian
Nov 02, 2012
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Thanks Chris! In general, I strongly state that dehydrating in an oven absolutely does not work properly. Best to hold off until you have access to a dehydrator :)
Healthgoneraw
Oct 30, 2012
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I am always looking for new ways to mix up my pizza crusts. I loved this recipe!
p.s. if you those of you reading haven't tried her brownie recipe, get on it! Simple and delicious!
The Rawtarian
Nov 02, 2012
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I am so glad that the recipe turned out well and that you liked it!
And I totally agree about my brownie recipe heehee :)
Andrea
Nov 03, 2012
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Awesome
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The Rawtarian
Nov 03, 2012
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Awesome? I like to think so :)
Robyn
Nov 10, 2012
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Was so looking forward to this recipe,,,didn't want it to be too thin,,,but it still bracked all over...any ideas??
The Rawtarian
Nov 16, 2012
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I am guessing you mean cracked! If so, you dehydrated for too long :) Or didn't add the oive oil?
Clancy
Nov 16, 2012
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this will be great - I have just this minute put some almonds in to soak, I never seem get the nut cheese thing right, [any thoughts?] and I all too often wait till the pulp has gone off - ugh!
Posted from The Rawtarian App
The Rawtarian
Nov 25, 2012
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Hi Clancy, Glad you are enjoying the app! I too have NEVER had traditional nut cheese work well for me - it's always a disappointment and very labour intensive. I usually cheat any make my "raw cheese sauce". you may find my podcast epsiode 10 - raw cheese useful. Hope your pizza crust turns out well!
Clancy
Nov 16, 2012
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PS - I think I'm going to enjoy this App! thanks for all your hard work developing it.. C
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Lance
Nov 16, 2012
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Hi LJ,
When we went raw almost 4 months ago your's was unquestionably the warmest and most helpful website I found. I'm delighted to participate in your vision for a raw food community!
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The Rawtarian
Nov 25, 2012
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Hi Lance, thank you for your kind words. They mean a lot :) I am honored to be on this journey with you.
Heather
Nov 20, 2012
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What do you all put on your raw pizza? Do you also do that in the dehydrator? I like to use Daiya cheese on pizza but not sure it would be good if I didn't put it in the oven on a high temp...
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The Rawtarian
Nov 25, 2012
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Hi Heather, what do I put on my raw pizza? Usually raw tomato sauce, mushrooms, green pepper, pineapple and onions (I don't normally bother with raw cheese on my pizza, it's still REALLY good without it)
Clancy
Nov 29, 2012
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hello LJ, gladto see I'm in good company about the nut cheese thing! I'm tempted by a special offer about a book on natural fermentation that would solve it - but I think life is probably too short. The pizza crusts were Great - and much liked, even by omnivores, I made them in some 4" tartlet tins and topped the results with raw chickpea/sundried tomato hummus, sweet-corn, sliced mushrooms and fresh tomato sauce. I'll take a pic next time I do it! How about some more hummus recipes?
thanks...
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The Rawtarian
Nov 30, 2012
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Clancy, your toppings sound deelish! Would love to see a pic :)
Hummus recipes are a nice idea. In fact, I don't think I've ever made a raw hummus that I really loved. Adding to my "todo" :)
Kayte
Dec 05, 2012
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Love your web! I'm a newcomer. Would you ever consider--giving a non-dehydrator option for those of us---who are either still in the early stages of assembling a araw kitchen or --prefer to go without the dehydrators. Thanks!
Kayte
Dec 05, 2012
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Sorry meant clarify! For example--the pizza looks amazing--so alternately --could you suggest --- the same yummy pizza recipe ---but also prepared in *another* way---that does not rely on the dehydrator?
The Rawtarian
Dec 08, 2012
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Hi Kayte, I can't think of an easy way to prepare this without the dehydrator :( If you don't have a dehydrator, I would opt for a nut pate served over crisp romaine lettuce
Jenna
Jan 18, 2013
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Hi there! I just wanted to say this app has made me remember a Raw lifestyle is completely doable and can have much more variation than I was realizing! (I tend to get stuck raw snacking & not having a satisfying meal often enough.) Love the simplicity and organization of the recipes. THANK YOU! :)
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The Rawtarian
Jan 26, 2013
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Jenna I am so glad the app is making your life easier. It makes me so happy to read your note cause that was my goal with the app :)
eatingRD
Feb 03, 2013
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Going to make this with leftover almond pulp now! What temperature is considered 'high' in the dehydrator? 145 F? Thanks!
The Rawtarian
Feb 03, 2013
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Hi EatingRD, yes, 145 is exactly what I mean when I say high :) You are right on the button!
AmandaI
Feb 12, 2013
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I have not made this yet but the almond makes me think of a dessert. Ok, so maybe hear me out.. Almond pizza crust, with fruit dip as sauce and topped with fresh fruit for a fruit pizza dessert. ?? Thought this would be a good healthy dessert for my nieces and nephews for Valentines day. Any thoughts on replacements in the crust to make it more sweet for a tasty treat? LOVE the site...have made so many recipes, all a hit, so far. Thank you!! Keep 'em coming!! :)
The Rawtarian
Feb 12, 2013
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Hi Amandal, fruit pizza! Love it. Omit the spices and add some type of sweetener - maybe some dates and agave nectar or maple syrup (do not use honey since honey does not dehydrate) - that would be deelish! Add some kind of sweet cashew spread, top with sliced strawberries and then dehydrate again. YUM! You are inspiring me :)
AmandaI
Feb 15, 2013
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Ohh...fabulous!! I knew you would have some better ideas than me. Thank you so much!! :)
The Rawtarian
Feb 17, 2013
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It is a collaborative process Amandal! :)
Roland & Priscilla
Apr 15, 2013
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Hi, we tried this recipe and it looked good but tasted very bitter. Could it be because we added too much flaxseed meal or herbs? Is there anyway to make it less bitter? We will be posting an update on our first raw pizza experience on our blog too. And we love reading the wonders of raw food magic from your site!
Cheers,
Roland & Priscilla
The Rawtarian
Apr 20, 2013
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Hi Roland and Priscilla, thanks for your note! It is definitely meant to have toppings on it. I don't find it particularly bitter :) But it is not really that exciting to eat on its own. It's kind of bland and salty. Not sure if this helps!
Mel
May 07, 2013
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Hi, I usually dehydrate the almond pulp then pulse it in the Vitamix Dry Blender to use as flour for raw breads. If I do that, can the pulp replace the 2 cups almonds in your other crust alternative since the moisture has been dehydrated out?
The Rawtarian
May 11, 2013
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Hi Mel, yes, exactly!
paula capodistrias
May 10, 2013
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Great recipe! Would love to see more recipes to use nut pulp since I'm a big fan of nut milk and would like to make the most of the leftover!
I made this pizza crust a few weeks ago and put it straight in the freezer. I took it out of the freezer and into the fridge three days ago (Been busy, didn't manage to use it!) Do you think it's still safe to use it tonight for dinner? I often struggle knowing for how long nut pulp stays in the fridge too. Any tips would be great! Thanks a lot!
The Rawtarian
May 11, 2013
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Hi Paula, thanks for the request! I have lots of pulp in my freezer, I shall have to thaw it and get creative!
Mmm keeping in the fridge, 3 days is probably right on the cusp.
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