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!

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Recipe Photos

Nutrition Facts

Nutritional score: 78 out of 100
  • 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

NameAmount% 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 %
Source: USDA, The Rawtarian

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Comments and Reviews

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101 votes
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Monks1979's Review

Raw almond pulp pizza crust recipe
5
5 out of 5

I love this pizza crust! I haven't made any other raw crusts to compare it with, but I like this one - it was very easy to make, I didn't screw up the thickness (as I have done with all crackers so far) and it tasted incredibly amazing with toppings! I added my own version of raw tomato sauce, my own raw pesto, some bell peppers & hot peppers... wow. So refreshingly light & delicious, savory & very satisfying!

68 votes
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Mmm, now I want pizza...

62 votes
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I don't have a dehydrator (yet). Could I do this at my oven' slowest setting and achieve similar results?

60 votes
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Hi Kristen,

No, I'm sorry it won't work in an oven. Best to wait until you get a dehydrator.

79 votes
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Question - my boyfriend and I love trying new raw recipes and try to pass on healthy alternatives to our friends and family when we can. Is this crust able to be baked in the oven by chance? We use it in the dehydrator and love it, but for others that might want to try it in a more 'traditional' way I didn't know if it would come out the same if baked? Thank you.....and thank you for this site, FANTASTIC!

72 votes
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Hi Rebecca, I haven't tried it myself. I don't think it would change too much if baked though, it won't rise or anything. If you try it, I'd love to know how it turns out. But overall I say just go with the dehydrator. You can just not tell them it was dehydated :) Just say it's a flatbread :)

90 votes
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Maha's Review

Raw almond pulp pizza crust recipe
5
5 out of 5

this recipe sounds great ! so original !

60 votes
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Thanks Maha! Not sure how original it is as pizza crust is pretty simple, but it is easy and tasty :)

62 votes
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Hello! I love all your recipes! thanks for sharing them! I would like to make you a question:

I just got the excalibur dehydrator. I want to use it but i didnt buy the paraflexx sheets and I live in Mexico and cant buy them here, i have to buy them in USA wheen i come back. I saw in your recipes that you use parchment paper, is that like wax paper? can i use wax paper instead? or the wax will contaminate my food? Thaniks :)

62 votes
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Hi Gaby, don't use "wax" paper (it has a tendency to melt and stick). BUT if you use "parchment paper" (or "baking paper") it will do the trick!

195 votes
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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!

Top Voted
94 votes
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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.

180 votes
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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?

Top Voted
71 votes
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Hi Mel, yes, exactly!

194 votes
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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

Top Voted
86 votes
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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!

32 votes
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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!! :)

35 votes
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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 :)

34 votes
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Ohh...fabulous!! I knew you would have some better ideas than me. Thank you so much!! :)

29 votes
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It is a collaborative process Amandal! :)

27 votes
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Going to make this with leftover almond pulp now! What temperature is considered 'high' in the dehydrator? 145 F? Thanks!

24 votes
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Hi EatingRD, yes, 145 is exactly what I mean when I say high :) You are right on the button!

29 votes
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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! :)

Posted from The Rawtarian App

32 votes
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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 :)

19 votes
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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!

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