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
- 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
| Name | Amount | % 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 % |
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Comments and Reviews
All
Lynsie
Feb 25, 2012
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!
The Rawtarian
Feb 28, 2012
Your words mean everything to me.
Thank you. It means a lot.
:)
Hugs Lynsie,
Laura-Jane
Vanessa Taylor
Feb 17, 2012
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
The Rawtarian
Feb 18, 2012
This is an excellent tip Vanessa. I will try this the next time I do pizza. Thank you for sharing with us :)
hazel krause-gayle
Jan 14, 2012
Hello!
I struggled recently on a holiday in Egypt, what do you do on holiday? Any tips much appreciated! Thanks
The Rawtarian
Jan 20, 2012
If you have to go to someone else's house for meals then bring some of your own stuff plus goodies to share, especially dessert to share
earthcandy
Dec 03, 2011
following up the previous question from Renee,
I have access to raw almond flour (which helps me cut out the making of it-yay!)...how many cups of flour does 2 cups of almonds make?
Thanks!
The Rawtarian
Dec 03, 2011
use 2 cups of almond flour or a tiny bit less
Renee
Nov 20, 2011
Hi Laura-Jane,
I have a bag of almond flour in my freezer, could that be a substitute for the almonds?
Also, is almond flour considered raw?
Thank you.
Kind regards,
Renee
The Rawtarian
Nov 22, 2011
I don't have any experience with almond flour. What's in it? If it is purely almonds that are ground up then go for it, but I doubt that the ingredients are that simple! I hope I'm wrong though :)
Alureals
Nov 13, 2011
I was able to do the raw pizza crust successfully...Finally thanks to your easy recipe..However I still need some help with some more recipes. I have a dehydrator but I am not getting my breads / wraps to come out right they are not rising and really hard around the edges but mushy in the middle... Please Help!!! Thanx In Advance....
Alureals
Nov 13, 2011
Help me with some more recipes please I have a dehydrator but I am not getting my breads / wraps to come out right they are not rising and really hard around the edges but mushy in the middle... Thanx In Advance....
The Rawtarian
Nov 13, 2011
Hi Lori,
They won't rise. You probably need to spread them thinner. Also, what temp are you dehydrating at? What kind of dehydrator do you have?
janie vezina
Oct 21, 2011
have you ever made any wraps? or know of a good one to try?
a friend told me of one she ate at a store like a deli while traveling, and they sounded so yummy and was veggie based. i would love to try one if you know a good place to start.
thanks
janie
The Rawtarian
Oct 22, 2011
Yes, I have a couple of good recipes, but the only one I've posted here is probably onion bread. It lends itself well to wrapping, here's recipe: http://therawtarian.com/raw-onion-bread-recipe/
janie vezina
Oct 24, 2011
i found one other wrap, it started with sun dried tomatoes but all i can find is dried tomatoes in oil they come in a bottle. is that what they are talking about? i am looking at getting the dehydrator soon, can i dry some tomatoe slices in there and come out to sun dried?
thanks very much for all your help
janie-
ps i wrote you back about your reply for the kelp noddles. i didnt hear back from you as a way to get you my address safe, not sure if its a good idea to post my address on the comment section.
thanks again
The Rawtarian
Oct 27, 2011
Yes, you can dehydrate them yourself, although I don't b/c I am lazy!
Best to buy them not in oil. You should be able to find them dry in a grocery story. Sometimes they are in produce section in a little plastic sac/bag near the fresh tomatoes. Most grocery stores carry them in oil AND dry too so just ask.
Also, bulk food retailers usually carry them too.
PS: I emailed you just now, sorry for the delay!
Alina
Oct 19, 2011
Best pizza crust recipe!!!! My family loves it!!!
The Rawtarian
Oct 19, 2011
Glad you like! It has a subtle flavor, which all pizza crusts should have.
lizzy o'connor
Oct 17, 2011
thanks for the recipe, it looks amazing! I'm new to the raw lifestyle, and I was wondering what sort of paper you use? is it waxed or unwaxed?
The Rawtarian
Oct 19, 2011
It is called "parchment paper" or "baking paper."
It is very different from "waxed" paper, do not use waxed paper.
Hope that helps!
Raederle Phoenix
Sep 26, 2011
This is definitely one awesome way to make a pizza crust. I have never tried it with quite that ratio of almonds to flax. Perhaps I'll try that next time I make a pizza. :D
The Rawtarian
Sep 27, 2011
If you try do let me know what you think :)
Babs
Sep 21, 2011
Hi Laura-Jane
Did you soak the almonds beforehand?
Kindest Regards
Babs
The Rawtarian
Sep 21, 2011
No, I did not soak :)
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