Raw Vegan Pizza: Pesto & Caramelised Onion

Raw pizza pesto & caramelised onion

If you’re new to the concept of raw food, you might wonder how on earth you’d make a raw pizza without cooking.

I always get inquisitive looks when I talk about raw pizza to the uninitiated. Someone asked me once if it’s frozen pizza that you don’t cook!

Raw Pizza Base Recipe

You’ll be pleased to know it’s definitely not that. We use a dehydrator (my recommendations for equipment are here) to create a delightful raw pizza base crust.

This can be made ahead of time and kept in the fridge for a few days, although it’s soooo tasty straight out of the dehydrator.

I remember the first time I made this; it didn’t even make it out of the dehydrator before it was fully done. I kept on eating little bits util there was just a small square left. So I eat that and started a new one!

The base can also be frozen. You might like to cut it into individual portions and freeze that way, so you can defrost bits as you need them.

ThisSome people are not a fan of Buckwheat so you could use maybe cauliflower or carrot, or a mixture. If you’re doing that I would recommend adding a little ground almond too.

We have another raw pizza base, plus a bunch of other raw breads, crackers and wraps in our online course: Breads, Crackers & Wraps.

Raw Vegan Pizza Cheese

I’ve given you a recipe for a really simple raw pizza cheese here. This pizza would be infinitely more incredible with a fermented nut cheese.

If you want to go all in on how to make raw nut cheeses, we have a course on that here: Tree Nut Cheeses.

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4.72 from 7 votes

Raw Vegan Pizza: Pesto & Caramelised Onion

This raw vegan pizza recipe is take from issue 11 of News from the Kitchen. It taste delicious and healthy too.

Servings8

Nutrition (For one serving)

Calories: 718kcalCarbohydrates: 91gProtein: 18gFat: 38gSaturated Fat: 6gSodium: 732mgPotassium: 1796mgFiber: 19gSugar: 26gVitamin A: 1207IUVitamin C: 33mgCalcium: 127mgIron: 6mg

Ingredients

Base

  • 3 cups buckwheat sprouted
  • 2 avocados or 1/2 cup almond butter
  • 1/4 cup olive oil
  • 1/4 cup fresh basil
  • 3 tbsp Italian seasoning
  • 1/2 cup sun-dried tomatoes
  • 3 tbsp lemon juice
  • 1/2 tsp salt
  • 3 tomatoes medium size

Caramelised onions

  • 1 cup soft dates
  • 3 tbsp tamari
  • 2 tbsp olive oil
  • 1/4 cup water
  • 5 onions large, sliced thinly (Use a mandoline if you have one)

Pesto

  • 2 cups basil
  • 1/4 cup pine nuts
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 2 tsp lemon juice

Tomato sauce

  • 10 basil leaves
  • 1 cup sun-dried tomatoes
  • 1 cup tomatoes
  • 2 tsp lemon juice
  • 1/4 onion medium size
  • 1 soft date

Cheese

  • 1 cup macadamias
  • 1 1/2 tbsp lemon juice
  • 1/4 tsp salt
  • 1/4 cup water
  • 1 tbsp nutritional yeast

Instructions

Base

  • Grind all ingredients in a food processor until they have a paste consistency.Spread approximately 1/2″ thick onto a Paraflexx sheet in a circle and dehydrate at 115° F for a few hours, or until you are able to turn it upside down onto another dehydrator tray and peel off the nonstick Paraflexx sheet.
  • Dehydrate for another 8 to 10 hours or until base is dry enough to hold together.

Caramelised onions

  • Blend all ingredients except the onions in a high-speed blender, until smooth.
  • In a bowl, hand mix the date mixture with the onions until they are thoroughly covered.
  • Dehydrate at 115° F on a non-stick sheet for 2 to 3 hours, so they soften and take on a cooked appearance.

Pesto

  • Pulse all ingredients in a food processor until broken down, but leave some texture to the finished pesto.

Tomato sauce

  • Blend all ingredients in a high-power blender until smooth.

Cheese

  • Grind all ingredients in a food processor until they have a fluffy consistency.

Assembly

  • Spread the tomato sauce onto the base.
  • Then sprinkle on the pesto, macadamia cheese and caramelised onions evenly to produce a beautiful layered and textured pizza.

Notes

If you need instructions on how to sprout buckwheat, please refer to the video below.
 
Rate This Recipe
4.72 from 7 votes
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Russell James

Post by Russell James


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November 6th, 2008

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