Recipe 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 youshould 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

By 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 :)

Recipe Photos

Nutrition Facts

Nutritional score: 82 out of 100
  • 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.

Amounts per 111 g (4 oz) suggested serving

NameAmount% Daily
Calories 416 17 %
Protein 13 g 24 %
Fat 36 g 45 %
Carbohydrates 16 g 5 %
Dietary Fiber 11 g 34 %
Sugars 2.5 g
Calcium 194 mg 19 %
Iron 4 mg 28 %
Sodium 300 mg 13 %
Source: USDA, The Rawtarian

Print This Recipe (PDF)

Feature available to TRK Members.. Join today to unlock instantly.

Comments and Reviews

All

87 votes
+
Vote up!
-
Vote down!

Hi Adriane, you could try ground chia seeds instead (chia seed meal)

75 votes
+
Vote up!
-
Vote down!

Could you just use almond meal if you don't have a processor?

Posted from The Rawtarian's Raw Recipes App

75 votes
+
Vote up!
-
Vote down!

Definitely Rebekah - as long as your flaxseed is already ground also (AKA flaxseed meal)

88 votes
+
Vote up!
-
Vote down!

kristine lettero 's Review

Raw pizza crust recipe
5
5 out of 5

Great recipe!! The first time I made these it was difficult to spread the mixture. This time I placed a piece of Saran Wrap over the balls of dough and pressed down to form the crusts. So much better!! It worked beautifully.
Please keep posting more recipes.
I also loved your tomato sauce. I added a few dates to add a little more sweetness. Delicious!

82 votes
+
Vote up!
-
Vote down!

Hi Kristine,

Nice idea with the saran!!!!!!

67 votes
+
Vote up!
-
Vote down!

Can I substitute the almonds for anything in this recipe? Thanks!

24 votes
+
Vote up!
-
Vote down!

Cashews would work out great instead of almonds. Hope they turn out well for you, Jessica!

37 votes
+
Vote up!
-
Vote down!

Soulfulll's Review

Raw pizza crust recipe
5
5 out of 5

Made this last night and had to leave early for a 12 hour shift at work. I tasted a corner and it was delish. Can't wait to make some pizza on my ready made crust! I also had a friend make some ranch (last night) for my BLT for work today so the rest can go on my pizza later- yum ^_^

27 votes
+
Vote up!
-
Vote down!

Woohoo you are on a roll, Jessica!!! Hopefully your BLT will keep you going on your 12hr shift! Mmm jealous of the pizza you'll be having later. yum!

67 votes
+
Vote up!
-
Vote down!

Can I just heat the pizza up in the oven after I top it? Obviously I need to still dehydrate the crust, but once that's done and I top it, will the oven work fine for faster results and also to retain some of the juices in the food? Or will that mess it up somehow?

52 votes
+
Vote up!
-
Vote down!

Hi Nikol, I haven't done the oven myself, but at a low temp just for the reheating procedure (not the first dehydrating part) will probably be fine, although it may crumble a bit in the oven.

PS: Nice abs in the avatar!

50 votes
+
Vote up!
-
Vote down!

Louise's Review

Raw pizza crust recipe
5
5 out of 5

This is by far the *best* recipe for crust I have ever had. I dream about this pizza!

40 votes
+
Vote up!
-
Vote down!

Lol love it Louise! Sweet dreams :)

52 votes
+
Vote up!
-
Vote down!

I'm new to raw and dehydrating,have just made the base recipe of yours in one big round base ,been dehydrating for several hours,doesn't look like I will be able to invert,as centre very mushy ...can get the dehydrator to give good wrap results !! Please can you give me some tips
Thanks

32 votes
+
Vote up!
-
Vote down!

I dehydrated mine in a gardenmaster dehydrator last night and it was dry. I didn't bother with parchment paper since I knew it wouldn't fall through the cracks. I made it as thin as I could and cut it into rectangles (like they used to give you in school) so that it would fit in the dehydrator better. I posted a picture of how I made it work for me in the comments here. Hope that helps!

37 votes
+
Vote up!
-
Vote down!

Quick answer is two-fold:
(1) increase the heat for the first hour
(2) spread out thinner

But also, round dehydrators generally suck :) The air doesn't circulate properly in them.

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

115 votes
+
Vote up!
-
Vote down!

What could I substitute for olive oil? Thanks!

17 votes
+
Vote up!
-
Vote down!

I'm going to try it without the oil and a little extra water. There's already a stack load of oil in the nuts and seeds so I don't want to be adding more either. Fingers crossed it works.

22 votes
+
Vote up!
-
Vote down!

Hi Jason! Let me know how it turns out! :)

18 votes
+
Vote up!
-
Vote down!

Seems to have held ok. I spread the base a little thin I think but it has held minus the oil. I can imagine it would bind so much better with it though if you're not concerned about eating the extra oil.
Recipe tastes great though and makes super tasty snack pizzas.

19 votes
+
Vote up!
-
Vote down!

Ah, good to know. Thanks, Jason! :)

108 votes
+
Vote up!
-
Vote down!

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 :)

106 votes
+
Vote up!
-
Vote down!

Laura Jane,
This was yummy! Thank you for this website! You make going Raw easy and delicious!

Laina

104 votes
+
Vote up!
-
Vote down!

Hi Laina, so glad you enjoyed!

219 votes
+
Vote up!
-
Vote down!

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)!

Top Voted

Leave a Comment or Review