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I’ve done the burger, here comes the pizza. The Staples of the Standard American Diet (without the health-devastating side effects). This isn’t an “under five minutes recipe” (like most of my raw vegan treats so far) because of the dehydrated crust. I’ve laid down the “rule” about dehydrated foods, but rules are meant to be broken so here we go!

I haven’t made a pizza in years (literally). I made a couple raw vegan pizzas when I transitioned to a raw vegan diet about 5 years ago. There are lots of raw vegan pizza crust recipes out there but most are nut-based and extremely heavy. For my first attempt I did a modified version of Matt Amsden’s onion bread from his book RAWvolution: Gourmet Living Cuisine (my favorite transition raw vegan recipe book because the textures and flavors are really nice even though overall it’s way too heavy on fats and salt for my taste) but to be honest I’ve found it rather hard to digest. The nut and seed based crust plus the nut-based “cheese”, plus the oily tomato sauce can be a bit much all at once. So I came up with a low-fat, protein-packed variation for the crust using buckwheat (which isn’t a grain and is therefore gluten-free) and Omega-3 laden flax seeds. Great for people with allergies or gluten intolerance.

Crust (gluten-free, nut-free, oil-free):

• 1 cup ground flax seeds
• 1 cup ground raw buckwheat groats
• 1 cup of spring water
• 1 pinch of celtic or himalayan salt (optional)

I use a coffee grinder to grind the flax seeds and buckwheat groats. Mix all the ingredients and spread on a dehydrator sheet. Dehydrate for approximately 24 hours . It’s a tad crunchy which I like. If you’d prefer a bit softer, you can always grind half the flax seed and soak the rest in spring water until the mixture turns into a firm jelly. The crust will take a little longer to dehydrate though.

Tomato sauce (oil-free):

• 3 ripe vine tomatoes
• 1 bell pepper
• 5 sun dried tomatoes (unsalted and oil-free)
• 1 garlic clove
• 2 table spoons of diced red onion
• 1 pinch of celtic or himalayan salt (optional)

The basil pesto recipe is posted here. If you’d prefer to stay nut-free you can replace the pesto with some kalamata olive tapenade. It’s insanely delicious!

For the toppings, I’m loving sliced tomato, red onion, red bell pepper and fresh basil leaves. Mushrooms, olives and sprouts are wonderful as well. And last but not least I love to sprinkle some Italian seasoning on top. It’s really flavorful and sells the pizza taste 100%. I like the organic blend from Frontier with oregano, marjoram, thyme, rosemary, basil and sage.

Enjoy!