It was my son’s fourth birthday party and the plan was to order pizza for all of the guests. After all, not everyone is vegan and on a raw diet! I needed to make food for myself and wanted a little extra for people to try. I have a few family members that are very health conscious as well, and knew they would be open minded to trying some of my raw foods.
I decided to make a raw pizza, a raw cake, and kale chips in addition to all of the other foods I would have for the party. Phew, I certainly had a lot to do.
To be honest, I didn’t expect much of my personal , raw foods to be eaten. After all, it was really for me. Once all of the guests were given their food and seated comfortably, I started pulling out all of the ingredients for my pizza. I offered some to my “Yogi” cousin and the ball just started rolling. People started lining up to find out what it was that I was serving. Just about everyone tried out the raw pizza and really liked it!
I have to admit that I was surprised. After all, the minute I offer food that is vegan to someone that isn’t, they look at me like I have three heads. What would the say when I offer something raw? Needless to say, I had expected a prompt, “No thanks”. Boy, was I wrong.
I received a lot of questions about the ingredients and promised everyone there that the recipe would be posted on my site, so here it is. Enjoy!
I actually combined two different recipes that I found to create my pizza. First, you will want to create the “crust”. I used an onion bread recipe as opposed to a “buckwheat bread” used in the original recipe.
Onion bread (gone raw)
- 3 large yellow onions
- 1 cup ground flax seeds
- 1 cup sunflower seeds, ground in food processor
- 1/2 cup Braggs Liquid Aminos (I used coconut aminos) can also use shoyu
- 1/4 cup cold pressed olive oil
- Pell and half the onions. Place in food processor with slicing blade.
- Place onions in large bowl and combine with the rest of the ingredients.
- Spread mix on Teflex sheet and smooth out. (I used 2)
- Dehydrate at 100 degrees for 24 hours. Flip over and dehydrate for 12 more hours.
Toppings (original recipe from Rawmazing)
Marinated Onions and Yellow peppers
(the original recipe call is Marinated onions and mushrooms, but I didn’t have mushrooms, so I substituted the peppers)
- 1 cup peppers sliced
- 1 cup onions thinly sliced
- 1/4 cup of shoyu (I used coconut aminos)
- 1/4 cup olive oil
- 2 Tablespoons mayple syrup
Put veggies into a container and set aside
Whisk shoyu, olive oil, and mayple syrup
Pour over the onions and peppers. Stir. Put in the refrigerator to marinate for four hours (I put them in overnight).
Remove, drain, and place on dehydrator for 4 hours at 115 degrees.
- 1 clove of garlic
- 1 cup of sun dried tomatoes, softened
- 1/4 cup olive oil
- 1/2 juice from a lemon
- 1/4 cup raisins, soaked
- 1/2 cup soaking water from raisins
- 1 teaspoon italian spices
Chop garlic in food processor
Add remaining ingredients.
Spinach Walnut Pesto
- 2 cloves garlic
- 3 cups of spinach
- 1/3 cup of olive oil
- 1/2 cup of walnuts, soaked and dried
- 1/2 lemon juice
Chop garlic in food processor and add remaining ingredients until paste is formed.
- 3/4 cups of cashews soaked overnight and drained
- 1 teaspoon lemon juice
- pinch of Himalayan salt and pepper
Place all ingredients in the food processor and pulse until a cottage cheese texture occurs. If necessary, add a small amount of water.
Assemble the pizza:
First put the pie crust or bread onto the plate
Add the marinara, pesto, cashew cheese, and veggie topping.
I combined two different recipes for this cake. The original recipe is from Matthew Kenney’s, “Everyday Raw” book. The cookie crust needs to dehydrate for three days and since I didn’t see that in time, I pulled a crust recipe from Raw Guru.
- 1 cup shredded coconut
- 1 cup macadamia nuts or 1 cup soaked and dehydrated almonds, hazlenuts, etc.
- 1/8-1/4 cup pitted dates (I used 1/4)
- 1/2 tsp Himalayan salt
- 1/16 tsp cayenne pepper
Optional: for a richer crust, add 1 tsp cocoa butter or coconut oil
- Put coconut into food processor and create a powder using an s blade.
- Add nuts, salt, and cayenne until a coarse blend is created.
- Break up dates and evenly distribute on top of mixture. Mix until a graham cracker crust texture is formed. The mix should be loose but still stick together when pressed.
- Place into pie pan lined with plastic wrap to. This will help to easily remove once ready.
- 1 1/2 cup cashews, soaked
- 1/2 cup + 2 tablespoons of water
- 1/2 cup + 2 T of agave
- 1/2 cup coconut oil, melted
- 1/2 t vanilla extract
- 1/4 t sea salt
- 1 cup + 2 T cocoa powder
- 3/4 t hazelnut extract
Blend ingredients until smooth. Fill crust and put in freezer overnight. Remove and keep refrigerated.
Enjoy the recipes and please share your experiences or any alterations you may make.