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

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Comments and Reviews

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19 votes
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Hi,

What do you recommend for a dehydrator? I bought a cheap one at harbor freight, but not too happy with it.

20 votes
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Hi Laura-Jane,

I skimmed through the comments to be sure no one else has discovered this amazing and time-saving way to thinning the raw pizza dough to a 1/4 in or less thick. I was having my husband help me flatten them with our hands and he discovered a new method that is 20 times faster.

He plopped four balls of dough on each tray lined with teflex or parchment. Then take another piece of parchment and lay it over the top of the ball of dough. Take a roller pin and flatten! Peel the top piece of parchment off slowly and wah-la(!) you have perfectly thinned raw dough in less than 10 minutes!

Just thought I'd share...

Thanks for the recipe this is my 2nd time making it and am glad that we found this new way of spreading the dough. Otherwise it is a bit tedious. :)

Leah

17 votes
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This recipe looks great, I would love to try it, I don't own a dehydrator and I'm overwhelmed with all the different varieties. I love to cook and making traditional pizza for the family and skipping out on one for myself is just sad :( What type of dehydrator do you suggest?

18 votes
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Hi Thomas, I recommend the 9-tray Excalibur - see this page for details: http://www.therawtarian.com/recommended-raw-food-appliances-and-specialty-items

23 votes
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You're right, this is delicious and so easy. It will become a staple in for me I'm sure, which is great as it's ages since I made dehydrated crackers/breads/pizza crusts precisely because they are (usually) so time consuming. Also, when I've tried to come up with simpler recipes myself, I haven't had much luck.

Fyi, I've just put in the dehydrator a variation on this recipe - I used almond/hazelnut pulp (left over from making raw ice cream) instead of the dry almonds, then followed the rest of your recipe except I left out the herbs and added instead lime juice, yeast flakes and a touch of smoked paprika (I would love to say this was my idea but I was trying to replicate some shop bought crackers!). Though it will be a while until it's ready, the undehydrated version was so yummy I kept picking at it, which is a good sign...!

19 votes
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Totally agree that it's a good sign when the batter is irresistable Liz lol

Great substitutions.. love having a simple base recipe that can be jazzed up!

23 votes
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Just wondering can i use my oven if it goes to 145,I have been using it and opening the door off and on ,Since I need to buy a food processor today I cant afford both,besides we cant find a dehydrator local.

21 votes
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no, sorry. won't work in oven.

best to wait until a later date if/when dehydrator becomes part of your life :)

in my experience dehydrating in over never works.

18 votes
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I have a question, I'm sort of new to dehydrators, may I dehydrate the almond raw pizza crust or any raw pizza crusts in a Nesco dehydrator? I just bought a nesco dehydrator, one with a fan on top so can I do a raw crust on that?

22 votes
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sure, you might have to make them a weird shape if your dehydrator is round.

if you try it please come back and let me know how it turned out, thanks

19 votes
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In the recipe you recommend starting out dehydrating the pizza crust at the highest setting for one and a half hours, then 105degrees for the remainder of the time. Won't the highest temp. kill the enzymes in the pizza crust? I thought 105-115degrees was the highest temp. to still be considered raw?

19 votes
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yes, you are correct. I explain this in http://rawdehydrating101.com but basically it takes a long time to heat up the dehydrator so if you zap for first hour then reduce enzymes are ok

21 votes
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I develop bloating and stomach upset with flaxseeds, is there something I'm able to substitute the flax seeds with? Thank you! :)

22 votes
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try ground chia seeds instead - same amount

21 votes
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Yummy pizza..... thank you for the simple recipe.
I wanted to share with you a tip for making smooth crusts from my childhood. For this recipe, I placed the dough on my dehydrator sheets, then placed a ziplock baggie over the dough and pushed down the crust in a circular motion. Remove the baggie and continue with the next crust. Every crust took seconds to form and they all came out perfect. Your recipe made 6 single serving size crusts for me.

21 votes
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Love this idea Von. Thank you for sharing this excellent tip.

:)

27 votes
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I love how simple this is! I love the fact that is doesn't take literally days before you can eat it. Thanks for sharing! Keep up the good work! Elaine

26 votes
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I love it for the same reasons :) Did you put anything yummy on it?

27 votes
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Hi Laura-Jane,
I suffer from fibromyalgia and have just started to embark on a raw food journey. I've managed to make delicious almond milk, smoothies, green juice, and even macademia cream cheese. However, I don't have a dehydrator yet, and wondered if there is a raw food pizza base recipe that I can use in the meantime that does not require dehydration.

17 votes
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Sorry, no. I am not aware of a raw pizza crust that does not require dehydrating

20 votes
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Laura-Jane, you have inspired me to go raw again! I have been raw off and on for the past 6 years and I have no doubt that this is the most excellent way to treat our bodies. The only reason I ever give up on the lifestyle is because I get so exhausted from all the soaking and sprouting. I literally almost cried when I tasted this pizza crust after only 6 hours instead of 48! Thank you thank you thank you, and for heaven's sake- don't ever stop!

19 votes
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Your words mean everything to me.

Thank you. It means a lot.

:)

Hugs Lynsie,

Laura-Jane

21 votes
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Hi Rawtarian!
Thank you so much for such an easy pizza crust recipe. I, too, was overwhelmed at the Russell James version and found yours very simple. I don't know if this will help anyone else, but to facilitate the spreading of such a sticky mix, I placed the dough on the Teleflex sheet and placed a piece of parchment paper on top of the dough. I then used a rolling pin to flatten everything out. It required some patience, but it worked much better for me than even my bare hands.
Vanessa

24 votes
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This is an excellent tip Vanessa. I will try this the next time I do pizza. Thank you for sharing with us :)

22 votes
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Hello!
I struggled recently on a holiday in Egypt, what do you do on holiday? Any tips much appreciated! Thanks

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