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
All
The Rawtarian
Jan 26, 2013
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 :)
Kayte
Dec 05, 2012
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
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
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
Clancy
Nov 29, 2012
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
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" :)
Heather
Nov 20, 2012
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...
Posted from The Rawtarian App
The Rawtarian
Nov 25, 2012
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)
Lance
Nov 16, 2012
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!
Posted from The Rawtarian App
The Rawtarian
Nov 25, 2012
Hi Lance, thank you for your kind words. They mean a lot :) I am honored to be on this journey with you.
Clancy
Nov 16, 2012
PS - I think I'm going to enjoy this App! thanks for all your hard work developing it.. C
Posted from The Rawtarian App
Clancy
Nov 16, 2012
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
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!
Robyn
Nov 10, 2012
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
I am guessing you mean cracked! If so, you dehydrated for too long :) Or didn't add the oive oil?
Andrea
Nov 03, 2012
Awesome
Posted from The Rawtarian App
The Rawtarian
Nov 03, 2012
Awesome? I like to think so :)
Healthgoneraw
Oct 30, 2012
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
I am so glad that the recipe turned out well and that you liked it!
And I totally agree about my brownie recipe heehee :)
Chris Haywood
Oct 29, 2012
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
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 :)
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