Raw Pizza with Plant-Based Cheeze Sauce

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Raw Pizza with Plant-Based Cheeze Sauce

Raw pizza was one of the first raw recipes I fell in love with. I learned how to make my first one while becoming a Certified Raw Food Teacher through Alissa Cohen’s Raw program. It introduced me to the great potential of raw foods and that they were anything but boring!

Many people are sensitive to gluten and dairy but miss pizza. I totally understand why. This recipe will let you get your fix and allow you to indulge in a healthier way. While the crust of the pizza in this recipe is not exactly “doughy” and more of a flatbread, the combination of ground almonds, chia, flaxseed and spices, including oregano and basil, is packed with unique and delicious flavour. It’s possible to use other types of nuts or seeds if you don’t have almonds on hand. In fact, I’ve tried this crust before with pumpkin seeds instead of almonds and I can’t decide which one I like more. The crust is on the delicate side though, meaning this isn’t the best recipe to pack for lunch on the road, as the crust can easily break. I find that pumpkin seeds and a bit more water create a more sturdy crust. While the recipe shows you how to dehydrate the crusts, you can cook the crusts in the oven if you’re in a pinch or don’t have a dehydrator at home. You’ll top the crusts with a tomato sauce and plant-based cheeze sauce. The cheeze sauce is incredible on its own or can be added to other various recipes, such as a spread on wraps or sandwiches, as a dressing on salads or grains bowls, and so much more. You can certainly get creative with your pizza toppings but in this one I’ve added mushroom slices that have been marinated in nama shoyu (raw soy sauce), sliced green onions and fresh basil. Enjoy!

Raw Pizza with Plant-Based Cheeze Sauce
Serves 4
A dairy free and gluten free raw pizza topped with plant-based cheeze sauce, marinated mushrooms, sliced green onions and fresh basil. Healthy can certainly be delicious! You will need a food processor and/or high-speed blender to make this recipe. A dehydrator is recommended, although you can make the pizza crusts in your oven.
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Prep Time
20 min
Cook Time
5 hr
Prep Time
20 min
Cook Time
5 hr
Pizza Crust
  1. 1/2 cup raw almonds, ground
  2. 1/2 cup flaxseeds, ground
  3. 1/2 cup chia seeds
  4. 2 tsp dried basil
  5. 2 tsp dried oregano
  6. 1/2 tsp pink himalayan salt
  7. 2 tbsp extra virgin olive oil
  8. 1/2 cup water, or as needed
Plant-Based Cheeze Sauce
  1. 1/2 cup raw cashews, soaked 1/2 hour
  2. 3 tbsp nutritional yeast
  3. 1 tbsp lemon juice, freshly squeezed
  4. 1 clove garlic
  5. 1 tsp pink himalayan salt
  6. 1/4 cup water
Tomato Sauce
  1. 1 plum tomato
  2. 1/2 cup sundried tomatoes, soaked 1/2 hour
  3. 1 Medjool date, pitted
  4. 1 tsp dried oregano
  5. 1/2 tsp pink himalayan salt
  6. 1/2 cup water, or as needed
Toppings
  1. 1/2 cup button mushrooms, sliced and marinated in nama shoyu
  2. 4 green onions, thinly sliced
  3. 1/2 cup basil, chopped
To make the Pizza Crust
  1. In a food processor, process the almonds, flaxseeds and chia seeds. Place them in a large bowl and add the dried basil, dried oregano and salt. Mix well.
  2. Add the olive oil and water and mix well until a dough forms.
  3. Let the dough rest for 10 minutes.
  4. Divide the mixture into 4 pizza crusts and spread the crusts out on non-stick dehydrator sheets, at least 1-inch apart.
  5. Dehydrate at 105 degrees Fahrenheit for 5 hours or until the crusts are completely dry and a little bit crispy. If you do not have a dehydrator, place the crusts in your oven at 350 degrees Fahrenheit and cook for approximately 25 - 30 minutes.
To make the Cheeze Sauce
  1. Soak the cashews in a bowl of water for 1/2 hour. Drain and rinse.
  2. Place all cheeze ingredients in a food process or high-speed blender and blend for about 1 minute until the cheeze is smooth and creamy.
To make the Tomato Sauce
  1. Place all ingredients in a food processor or high-speed blender and blend until smooth.
Prepare the Toppings and Assemble the Pizzas
  1. Prepare the topping ingredients and assemble each pizza.
  2. First spread the tomato sauce on each pizza followed by a layer of the cheeze. Add the toppings.
  3. Serve the pizzas right away or dehydrate at 105 degrees Fahrenheit for 1 - 2 hours. Enjoy!
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