Today, I am excited to share a simple, delicious, no fat raw pizza recipe

from my TRA Retreat treats ebook which is available in paperback, ebook or on my free iPhone & Android app at 33% off!

The version I’m making today is a little different because I’m using local ingredients, a tip that can be helpful to use what’s in season. The beauty of this perspective is to see that recipes are simply guidelines, allowing you to have fun and be creative in the kitchen. So, feel free to make my recipes exactly as they are and also to change them up a bit and use what you have available to you 🙂

I hope you really enjoy the video, the full written no fat raw pizza recipe is below!

Before we get into the pizza recipe itself, if you like pizza and want to really become the ultimate raw pizza ninja…

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– 8 new quicker and tastier low to no-fat pizza crust recipes

– 12 delicious sauce recipes

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– 6 creamy cheese recipes

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Back to the No Fat Raw Pizza Recipe!

I absolutely love making this no fat raw vegan pizza recipe because it’s incredibly simple, absolutely delicious, and always hits the spot. It features all the major flavors, including that savory umami kick thanks to the portobello mushroom base. Plus, mushrooms are a fantastic plant source of vitamin D. With my special trick, which I’ll share in this post, you can easily boost the vitamin D content of these pizzas, making them not just tasty but also super nutritious jam-packed with certain nutrients that are not nearly as abundant in other fruits and veggies. Trust me, this recipe is a game-changer and perfect for satisfying those pizza cravings while keeping it healthy and raw!

Perfect Portobello Cap Pizza (makes 2)

Portobello Mushroom, 2 caps (.4 lb / 180 g)

Roma Tomatoes, 2 (.5lb / 230 g)

Red Pepper, 1 (.25 lb / 115 g)

Sundried Tomatoes, 1/2 cup (.075 lb / 32 g)

Basil, 1.2 bunch (.1 lb / 45 g)

Date, 2 (.11 lb / 50 g)

Green Onion, 2 (.06 lb / 30 g)

Lime, 1 – 2 tbsp (.14 lb / 67 g)

Oregano, small handful (.025 lb  / 11 g)

Optional: Garlic, Pineapple, hot pepper to taste..

1. Remove the stems from the mushrooms, place them cap-side down, and squeeze fresh lime juice all over them. For extra vitamin D, leave them out in the sun to soften for about 4-5 hours or dehydrate them for 1-3 hours.
** Check this post about getting enough Vitamin D as a vegan and how “Sunning” your mushrooms increases the vitamin D content significantly!

2. Chop your tomatoes, green onion bottoms, and pepper, and add them to your blender. Blend until smooth.

3. Add cilantro, dates (be sure to pit), and sun-dried tomatoes and blend it up really well again.

4. Add some of the green onion tops and the mushroom stems.  Pulse them a couple of times to get a nice chunky sauce.

5. Spread the sauce on your mushroom caps and add your toppings.  I used some thinly sliced onions and pineapple.

6. Place back in the sun for 1-2 hours or in a dehydrator for 1-10 hours or till desired texture.

7. Another fun option is to assemble the pizzas and freeze them whole overnight, dehydrating them for 2-4+ hours before serving; this makes an even more juicy and soft-textured pizza.

Note: When fully dehydrated, they literally taste like a day-old Domino’s pizza—I am not kidding.  

PS If you liked this simple no fat raw pizza recipe, be sure to check out my other repeat favorites of all time from

TRA Retreat Treats!

Check out all the delicious low fat raw gourmet recipes in this groundbreaking ebook available here!