Does a raw pizza actually have what it takes to replace a classic pizza?

Serving raw pizza to pubescent children is indeed a difficult undertaking. But where there’s a will, there’s a way. One should simply not give up easily and keep coming up with new variations – at some point the taste will be hit.

And maybe raw pizza will even establish itself as an everyday recipe in the family. The pizza crusts can be made very cleverly in advance and individually topped as desired.

Today we present two pizza crust variations.

RAW PIZZA CRUST

Buckwheat base

for 4-6 crusts about 14-16 cm each

INGREDIENTS

• 2 cups of buckwheat
• ½ cup of flaxseed
• 1 Medjool date
• 2 tablespoons oregano
• 1 pinch salt

PREPARATION

1. Soak buckwheat in water for at least an hour and germinate in a large colander for 1-2 days. Rinse twice a day with fresh water.
2. Blend flaxseed to flour in a blender.
3. Process all ingredients in a food processor to a smooth dough and roll out into 4-6 pizza crusts.
4. Lay crusts on a dehydrator foil and dry on each side for about 3 hours.

If you want to store the pizza crusts in a tin for later use, they should be completely dry.

Fruity sunflower and flaxseed base

for 4 crusts about 16-18 cm each

INGREDIENTS

• 2 cups of sunflower seeds*
• ½ cup of flaxseeds
• 1 cup sun-dried tomatoes
• 500g zucchini
• 1 apple
• 1 tablespoon lemon juice
• 1–2 tablespoons dried Italian herbs (oregano, thyme, rosemary)

PREPARATION

1. Blend flaxseed to flour in a blender.
2. Cut zucchini and apple into pieces and puree in a food processor with tomatoes and lemon juice.
3. Add sunflower seeds, flaxseed and herbs and work everything together into a smooth dough.
4. Season dough to taste, roll out 4 round pizza crusts and lay on dehydrator foil. The sun-dried tomatoes usually make the dough salty and flavorful enough that additional salt is probably not needed.
5. Dry the crusts for 8 hours, turn and dry for another 6 hours without foil.

 Tips:

*For an even better nutrient balance, the sunflower seeds can be soaked in water overnight and germinated in a large sieve until ready to use.

You can use a cake ring or serving ring to make the bases nice and round.

We don’t dry these pizza bases all the way through. They taste better this way and still have some flexibility, but then have to be stored in the fridge.

PIZZA TOPPINGS

for 4 pizzas

Tomato sauce

• 4-6 tomatoes depending on size
• ½ cup sun-dried tomatoes
• 2 dates
• 1 pinch salt

Process all ingredients in a blender into a sauce. If the consistency is too watery, add 1 teaspoon of psyllium husk.

Raw vegan cheese sauce

• 1 cup of cashews
• ½ cup of water
• 1–2 teaspoons lemon juice
• 1 tablespoon yeast flakes
• Some sea salt, a pinch of pepper and garlic powder if desired
• Various herbs (chives, mint, etc.)

Soak cashews in water for at least 2 hours. Drain and rinse briefly. Puree with fresh water and remaining ingredients in a blender and season to taste.

Mozzarella

• 2 tablespoons shelled hempseed
• 1 cup of water
• 1 ½ tablespoons psyllium husks
• 1 tablespoon lemon juice
• A pinch of salt
• 1 tablespoon yeast flakes- optional, if you like a cheesy taste.

Soak all ingredients together for about 2 hours. Process into a smooth mass in a blender and season to taste. Pour into a mold and cool for 1 hour.

Putting it all together

First spread the pizza base with tomato sauce, then, depending on the season, top it with finely sliced tomatoes, mushrooms, peppers, mozzarella, sprouts, etc. Add some cheese sauce and fresh basil, oregano or arugula.

We’re curious how your raw pizza is received in your family. Tell us about your experiences in the comments below!

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