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Raw Vegan Pizza
A raw vegan pizza with crispy crust, garlic basil tomato sauce, zucchini cheese, and "sautéed" mushrooms.
Prep Time
1
hour
hr
Cook Time
2
hours
hrs
Total Time
3
hours
hrs
Servings:
8
Author:
Amanda Nicole Smith
Ingredients
Crust
2
cups
buckwheat; soaked
1
cup
almond flour
1/2
cup
zucchini
1/4
cup
flax seed
1/8
cup
scallions
1
tbsp
nutritional yeast
1
tbsp
coconut sugar
pinch
of salt and pepper
Sauce
3 to
matoes; preferably roma
1/2
cup
basil; fresh
2
garlic cloves
1
scallion
Zucchini Cheese
2
cups
shredded zucchini
2
tbsp
nutritional yeast
1
tsp
lemon
1/4
tsp
salt
Mushrooms
2
cups
crimini mushrooms
2
tbsp
olive oil
1
tbsp
soy sauce
1/4
cup
scallions
1
tbsp
herbs; rosemary
basil, etc.
Instructions
Crust
Soak the buckwheat groats for up to 6 hours, rinse and drain.
Optional- Continue to rinse and drain until little tails sprout.
Add all the crust ingredients to a food processor and process until smooth.
On a dehydrator sheet, smooth out the pizza crust about 1/4 inch thick.
Dehydrate at 165 degrees for 30 minutes, turn down heat to 115 degrees until the crust is crispy. Takes about 2-4 hours.
Sauce
Cut the tomatoes 1/4 inch thick.
Add fresh herbs, garlic, and onion on top of tomatoes.
Dehydrate with crust for about 1-2 hours.
Mushrooms
Mix all the mushroom ingredients together and lay out onto a dehydrator sheet.
Dehydrate with tomatoes and crust for about 1 hour.
Zucchini Cheese
Shred zucchini and add to a small bowl.
Add nutritional yeast, lemon juice and salt and mix together.
Spread out evenly on a dehydrator sheet and dehydrate with all the other toppings for about 1 hour.
Notes
Store in refrigerator for up to one week.