Recipe 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
By The Rawtarian 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!
Recipe Photos
Nutrition Facts
- This recipe is very low in Carbohydrates.
- This recipe is low in Calories, and Sodium.
- This recipe is an excellent source of Vitamin E.
- This recipe is a good source of Protein, Dietary Fiber, and Riboflavin.
- This recipe is a noteworthy source of Calcium, Iron, and Vitamin B6.
Amounts per 88 g (3 oz) suggested serving
| Name | Amount | % Daily |
|---|---|---|
| Calories | 344 | 14 % |
| Protein | 11 g | 20 % |
| Fat | 30 g | 37 % |
| Carbohydrates | 13 g | 4 % |
| Dietary Fiber | 9 g | 29 % |
| Sugars | 2 g | |
| Calcium | 145 mg | 14 % |
| Iron | 2.5 mg | 19 % |
| Sodium | 299 mg | 13 % |
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Comments and Reviews
Top voted
paula capodistrias
May 10, 2013
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!
Roland & Priscilla
Apr 15, 2013
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
Mel
May 07, 2013
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?
All
Victoria Vesterlund
May 23, 2022
Is it possible making this oilfree or do you think it will be too dry with less fat? :)
Victoria Vesterlund
May 23, 2022
Is it possible making this oilfree or do you think it will be too dry with less fat? :)
rajwinner
Dec 04, 2019
Hi,
This recipe will work only with almond pulp or can I use flax pulp or pine nut pulp instead? Thanks
biancae
Jan 17, 2017
Rawlicious pizza topped with raw pesto, spinach, papers and tomatoes. Yummy!
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Jan 17, 2017
Oh, so pretty!
Sunseeker
Dec 26, 2016
Hi - I have tried many of your receipes - they all work out so well - am not totally raw but incorporate raw into my plant based diet. I just made the pizza crust and sprinkled in some nutritional yeast - amazing. Thanks for great receipes
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Dec 28, 2016
Thanks so much for your nice note!! <3
Leslie
Oct 28, 2015
I just made almond milk yesterday and put the pulp in the freezer. Can I thaw it out and then use it for this recipe?
The Rawtarian
Oct 29, 2015
Hi Leslie, absolutely! :)
angeeza
Nov 05, 2014
Thank you for these recipes with amand pulp. I tried pizza crust this morning, it's on the deshydrator tray !
The Rawtarian
Nov 07, 2014
Hi Angeeza! Let me know how the pizza crust turns out!
angeeza
Nov 09, 2014
Very good ! I put my vegetables, and all returned for 30 mn in the deshydrator. A photo is on Instagram with your pseudo, mine is angeeza2.
The Rawtarian
Nov 15, 2014
Lovely, Angeeza! :)
Kennie
Jul 06, 2014
Kennie's Review
Raw almond pulp pizza crust recipe
Turned out really good! used 1/3 of the recipe but couldnt finish it! Definately will be making this again! (topped it with some of your beetballs too)
The Rawtarian
Jul 06, 2014
That looks awesome Kennie!
Lidia Ferreira
Jun 30, 2014
Hey there.. I want to try this recipe but I have a very old dehydrator and it only has on and off haha I don't even know what temperature it goes up to! Would this still be okay and I would just leave it in for 12 hours or so?
The Rawtarian
Jul 06, 2014
Hi Lidia! Yes, that should be fine. I'd check it around 7 hours - since I assume your dehydrator will be higher than 105 degrees if it just has on/off :)
Sophie
Jun 21, 2014
Sophie's Review
Raw almond pulp pizza crust recipe
Made this in my cheapo dehydrator and loved it. It turned out great. At the time I didn't have any ingredients for a topping. However I enjoyed them as pizza crackers. They had a really satisfying bready texture. They took a long time in my dehydrator but that may be because I left the timer on the default setting and it switched itself off overnight due to this. It only took a further two hours after I switched it back on.
The Rawtarian
Jun 26, 2014
That's great, Sophie! I'm glad they still turned out despite the dehydrator turning off!
Brooke
Jun 08, 2014
I made this pizza for tonight's dinner...raw pizza base topped with hemp basil pesto, walnut Cheeze crumbles and fresh tomato slices. I am going to assemble it just before serving so it doesn't go soggy. Can't wait for dinner now! Thanks Rawtarian for another awesome recipe. :)
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Jun 08, 2014
Yum Brooke! Can I have a bite? Or a slice ;)
Shane
Apr 24, 2014
When you say "high" on your dehydrator, what temp is that approximately? I have an Excalibur which will go to 155, but I thought raw eaters only cook to ~115 or so.
The Rawtarian
May 11, 2014
Hi Shane!
As you know, when dehydrating raw food it is important to keep the enzymes alive by dehydrating at 105 degrees Fahrenheit (40.6 degrees Celsius) or lower.
However, I recommend turning your dehydrator on “high” (145 degrees) for about 1.5 hours when first putting food in the dehydrator, and then decreasing the temperature to 105 degrees after 1.5 hours or so.
I suggest this because the initial warmer temperature will help to take away a lot of the moisture at first, and the thinking is that it takes a while for your dehydrator to climb up to “high” and it also takes quite a while for the food to actually get to the temperature that the dehydrator air is at so it is still safe for raw foodists.
One of the best side-effects of setting your temperature higher at first is that it’s good at getting rid of the initial moisture quite quickly. Increasing the temperature at the beginning of cooking time is common practice in the raw food community. If you are not mindful about turning the heat back down after 1.5 hours, yes, your food will be heated above 105 degrees. However, this risk is warranted. That initial heat blast can really save you a lot of time and can accelerate the dehydrating process by quite a bit, even by 50% sometimes.
For me, I do strive to live a 100% raw lifestyle; however, I also make some slight tweaks to the “rules” in order to ensure that I can stay raw over the long-term.
Leisa
Feb 26, 2014
Is there any possibility that you could add a print friendly button to your recipes? I am spending a lot of time re-writing them to use in the kitchen. I have tried cutting and pasting so I can print, but the formatting is all over the place :(
The Rawtarian
Mar 06, 2014
Hi Leisa,
Great question - printable PDFs of every single recipe (plus more members-only recipes) is available for members of The Rawtarian's Kitchen - You're invited to join us :)
www.therawtarian.com/TRK
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