Sit back and get ready for the Best Raw Vegan Pizza Recipe Ever!
Has any one ever said to you they couldn’t do a raw vegan diet because they couldn’t give up pizza?  Well, let me tell you friends, today I am sharing with you an AMAZING super deluxe pizza recipe that raw vegans (and EVERYONE else) are going to LOVE LOVE LOVE!!!

You might call this a bit of a Hawaiian Pizza, but don’t let the thought of pineapple on a pizza scare you! It REALLY works well in this recipe, blending with the other toppings creating a “real” pizza flavour!

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Before I begin with this Deluxe Pizza Recipe, you’ll want to make sure you’ve watched (and if you’re making the pizza today, completed) my Super Patented Pizza Crust Recipe Video.  I don’t get into the crust recipe here and we start off with 2 already completed crusts. You can check out the super special crust video HERE!

You’ll want to make sure you’re putting some planning into your pizza night.  This recipe takes about 24-26 hours all together so you’ll want to start the process the night before. I know that sounds scary and like a TON of work, but really, most of the work will be happening while you’re sleeping, doing yoga, reading a good book, walking your dog… HEY – it’s kind of like having your own chef…. ok, not really. 😉

Ok, Let’s start!  Check out the video, the see below for a detailed recipe and instructions!

The Best Deluxe Raw Pizza

Ingredients For the Toppings:

4-5 Fresh Tomatoes
1/2 Mild, Sweet White Onion
12 Cremini Mushrooms
3 Bell Peppers
1 Whole Small/Medium Pineapple

Toppings

Slice the mushrooms and place a large bowl. Remove the stems and seeds from the bell peppers, then dice the peppers and add to the bowl. Thinly slice the onion half and add to the bowl. Halve the tomatoes, then slice and add to the bowl.

Slice off the top and bottom of the pineapple. Thinly slice off the rind and set it aside (you’re going to use it later!). Slice the pineapple into thin slabs, stopping once you get to the core. Cut the slabs into 3/4 inch cubes and place in the bowl.

Now, take the reserved pineapple rind and squeeze all of the juice out of it into the bowl of toppings. This acid will help soften and breakdown the other ingredients.

Stir the toppings, cover and refrigerate overnight.

Around Mid-morning the next day, spread the toppings onto dehydrator sheets.  I use an Excaliber Dehydrator and it takes about 2 sheets to fit all of the toppings on. If you don’t have a dehydrator, I HIGHLY recommend getting an Excaliber today, they are easily the best time tested and true by raw chefs around the world!

From making “Better than Nori” sushi sheets, to pancakes, wraps, sun dried tomatoes and fruits, your enjoyment and sharing of raw dishes will only increase!

Dehydrate the toppings for about 3 hours, rotating the sheets about half way through to get good and even dehydration.

Ingredients for the Sauce

6 Fresh Tomatoes
Small bunch of Basil
2 Dates
1 cup Sun Dried Tomatoes
Oregano to taste
2 Green Onions

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Place the fresh tomatoes, dates, green onions and a few of the sundried tomatoes into your Vitamix (grab yours here with free shipping) Blend until smooth. Continue to add sundried tomoates and blend until really thick.

You don’t want to add your basil until the end of your blending, otherwise it will pulverize it and ruin the flavor. Add your basil and several hearty dashes of oregano and pulse lightly.

Ingredients needed for Pizza Assembly:

3-5 Ounces of Spinach (or any other tender green)

ALRIGHTY! It’s time to start assembling the pizzas! Take your crust (have it on a dehydrator sheet so you don’t have to move it around once it’s assembled) and line it with a layer of spinach. This will provide a “moisture barrier” between the crust and the toppings so the crust doesn’t get soggy.

Next, pour the sauce over the spinach, about a liter per pizza, thats right a liter! Gently spread out to the edges of the crust. Pile the toppings on top of the sauce. I know what you’re thinking “Chris, this isn’t all going to fit!… Did I mess up the recipe somewhere?….Did he give me the wrong ratios?”

NOPE!!

It’s ALL going to fit and be a DELICIOUS super thick, pizza like you’ve never seen before – TRUST ME!

Ok, Once the toppings are on dehydrate the whole pizza for about 2 hours.

Now for the Cheeze.  “But Chris, you can’t have a raw vegan pizza with Cheese!!” Oh my friends, if this is where you think you’ll have to sacrifice on a raw vegan diet, let me show you the light!  You will not be disappointed with this amazing raw vegan Cheeze!! 

Just wait and see….

Ingredients for the Cheeze:

1/2 Medium Zucchini
1 Cup Macadamia Nuts
Juice from 1/2 to 1 Lemon (depending on preference)
3-5 Green Onions, WHITES ONLY
Oregano to taste
Basil to taste
Cheeze Ingredients

Chop the zucchini into large cubes and place in the vitamix (grab yours with free shipping today). Add 3/4 cup of the Macadamia Nuts, lemon juice and green onion whites. Blend until really thick and creamy. If it’s too runny you can add a few more nuts, if it’s too thick you can add a bit more lemon juice. Add a dash of the basil and oregano and pulse lightly.

Slide your pizza off the dehydrator sheet and onto a cutting surface. I find if you cut the pizza before adding the cheeze you’ll get better cheeze coverage. Also, I dehydrate one more time from here, but that’s totally optional. You can slice, top with cheeze and dig in if you like!

Ok, carefully slice the pizza into 9 squares and place back on the dehydrator sheet, you may want to watch the video steps on this. Add some cheeze to each slice and then dehydrate again for about 1 hour. 

Pizza's Ready!

THAT’S IT! 

YOUR SUPER DELUXE AMAZING DELICIOUS RAW VEGAN PIZZA IS READY!!!

DIG IN!!

Yumm!

There you have it! 
A Raw Vegan Pizza everyone will love! 
I’d love to hear from you once you try it! 
Let me know what you think. 
Let me know if you try different toppings! 

If you like the looks of this recipe be sure to check out my Cravings Busters Best simple low fat Raw Gourmete Recipe Masterpeice,

TRA Retreat Treats!

TRA.Retreat.Treats-coverIt is available by donation Here and contains many of my all time favorite recipes served often at festival’s and retreats from Thai, East Indian, Mediterranean, Mexican, Italian and More!

Wishing you much

PeaceLoveNSeasonalFruit

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