Pizza is something that used to be a special treat for me. Now I can have it more often and know that it is healthy. I am still seeking the “perfect” raw crust but I have had good pizza with both buckwheat and cauliflower crusts. These take close to 24 hrs to dehydrate, so I make them and freeze them so I can have a quick meal when I like.
Raw Vegan Pizza
This cashew cheese is a great substitute for the ricotta or mozzarella on a traditional pizza.
- Prep Time24 hr
- Yield1 pizza
Ingredients
Pizza
- 2 buckwheat crusts (I used this recipe at the Global Girl)
- ¼ c tomato sauce
- 2 T fresh basil, oregano, thyme and/or parsley (or other herbs to taste)
- mushrooms, onion, zucchini and/or red peppers (or other vegetables of your choosing)
- 2 T tamari/liquid aminos
- 1 T extra virgin olive oil
- cashew ricotta cheese (see recipe below)
- 1 T nutritional yeast
Cashew Ricotta Cheese
- 1 c cashews, soaked
- ¼ c filtered water
- juice of ½ lemon
- 1 T nutritional yeast, for cheesy flavor
- 1 clove garlic
- 1 T chopped onion
- 1 T italian parsley
- sea salt and black pepper to taste
Instructions
Pizza
If frozen, allow crust to defrost for 1 hour. Marinate the vegetables in 2 T tamari /liquid aminos and 1 T olive oil for 10-15 minutes.
Put the marinated vegetables on a dehydrator sheet or parchment paper and dehydrate for 30 mins at 145F. The vegetables will start to look “cooked”.
Place the defrosted crust on the mesh dehydrator sheet. Spread a thin layer of the tomato sauce. Place dehydrated veggies over the entire top. Dot the cashew ricotta cheese over the veggies and sprinkle nutritional yeast on top.
Dehydrate assembled pizza for 15 mins at 145F to warm. Serve immediately.
Cashew Ricotta Cheese
Put all of the ingredients in the food processor and blend until smooth. Use immediately or refrigerate for up to 4 days.
- Amount per serving
- Calories0
- % Daily Value*
