Mini Flax Pizza Bites

Mini Flax Pizza Bites

From Issue 20 of News from the Kitchen


raw food recipe mini flax pizza bites


Flax Cracker Base

Either use your own flax cracker recipe, flax crackers you already have, or use this recipe.

  • 1/2 cup flax seeds
  • 1/2 cup flax meal
  • 6 medium tomatoes
  • 1 cup sun-dried tomatoes, soaked 2 hours or more
  • 1 tablespoon lemon juice
  • 1/4 cup fresh basil
  • 3 tablespoons dried Italian herb mix
  • 3 medium onions
  • 1 clove garlic
  1. Grind all ingredients in a food processor.
  2. Spread evenly and thinly over 2 nonstick dehydrator trays, right to the edges, and then use a knife or spatula to score into individual squares.
  3. Dehydrate at 105 degrees for 3 hours. Then invert onto another mesh dehydrator tray to finish drying in the dehydrator for a further 10 – 18 hours.


Pine Nut Cheese Spread

  • 1/2 cup pine nuts
  • 1/2 cup macadamias
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 2 teaspoons nutritional yeast
  • 1/4 cup water
  1. Grind all ingredients in a food processor.


Tomato Sauce

  • 4 medium tomatoes, de-seeded
  • 1/4 cup sun-dried tomatoes, soaked 2 hours or more
  • 1 soft date
  • 1 clove garlic
  • 2 teaspoons olive oil
  • 1 tablespoon fresh basil
  • 1 tablespoon dried oregano
  • 2 teaspoons lemon juice
  1. Blend all ingredients in a high-speed blender until smooth.



  • 2 cups basil, tightly packed
  • 1 tablespoon minced rosemary
  • 1/4 cup pine nuts
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 2 teaspoon lemon juice
  1. Pulse all ingredients in a food processor until broken down, but leave some texture to the finished pesto.



  1. Start with the flax cracker as a base, to which you’ll add a layer of the nut cheese spread.
  2. Next comes the tomato sauce. Top with some pesto.
  3. Garnish with olives, capers and a sprinkle of Italian seasoning.

Variation: This recipe works great using marinated whole mushrooms as a base instead of flax crackers.

  1. Marinate 12 mushrooms in 1/4 cup tamari and 1/4 cup olive oil for 2 hours or more.
  2. Fill the mushroom caps with the nut cheese, tomato sauce and pesto. Going heavier on the amount of pesto works really nicely with mushrooms.
  3. Once the mushrooms are stuffed, place in the dehydrator at 105 degrees F to warm through for 1 – 2 hours.



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  1. Kathleen Johnson

    Even when I went raw for 9 months, the migraines did not stop. I recently found out why. Nutritional yeast triggers migraines for me! Sad day. Do you have any suggestions as to how to spike up the flavor without NY or soy sauce or aminos etc?

    • Amy

      Sorry to hear that! What a shame. Yes, you can use garlic and onion powder and also smoked paprika adds lovely flavour! Nothing quiet like NY yeast though, sadly.

  2. Megan

    wow thats alot of $$$$ with all those pine nuts and mac nuts. can you use cashews and walnuts????? some of us dont have money to burn on those kind no mater how good for you they are. we need affordable. can you do affordable recipes please. figure people who have house income of less then $25,000. even us lower middle class and the poor like healthy.

  3. Kitacooch

    Hello! I’m wondering about the Sun dried tomatoes that are used in your recipes. The only ones I seem to be able to get hold of are the ones soaked in oil either in jars or at the Deli – can these be used? Or do I need to dry my own tomatoes in the dehydrator first? Thank you, I’m new to this raw food caper and a little lost 😉

    • Russell James

      Hey, no worries, thanks for stopping by.

      I know, it can be a little confusing can’t it.

      The ones in oil aren’t ideal, as they can have extra nasties added that you don’t want. You also don’t know the quality of the oil they’re in.

      I’m not sure where you’re based, but here’s a link to the type of tomatoes I’m talking about. You should be able to find them in your country if it’s not the UK.

    • Hayley

      Hi Kitacooch, I am in Australia also. I buy organic sundried tomatoes from Honest to Goodness, they are based in Sydney but have online ordering, there is a minimum purchase of $500 for wholesale accounts, but it is good to buy bulk organic nuts, dried fruits, seeds, etc. If you buy your sundried tomatoes from there, be sure to soak them in warm water to hydrate them before adding them to oil, I tried soaking them in oil straight up but they remained very chewy.

  4. Kitacooch

    Hello! I’m wondering about the Sun dried tomatoes that are used in your recipes. The only ones I seem to be able to get hold of are the ones soaked in oil either in jars or at the Deli – can these be used? Or do I need to dry my own tomatoes in the dehydrator first? Thank you, I’m new to this raw food caper and a little lost 😉

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  9. Chamanit

    This sounds delicious, but I wonder what the calorie count is. It´s not enough to eat raw.
    To loose weight, I have to count calories. Nuts are extremely caloric. Going from a paleo diet to a raw foods diet, I gained weight. This is what worries me about going raw.

    • Rawfoodcommunity

      If you go raw, you don’t have to calorie count. The natural fats are good fats, and you don’t necessarily have to make everything with oil or fats. A lot of the oils, even in desserts can actually be replaced with avocados, as it has a smooth creamy texture. Give raw a try! I am losing weight! 

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  11. Rincewind

    Chef James, could one use almonds instead of pine nuts and macadamias for the cheese? Both are terribly expensive here now. Cashews? Can you give us a hint as to how we would need to adjust the taste if we were to substitute? (Since we are out of pine nuts, we can't try the original recipe to compare yet.) I hope pine nuts come down in price at the end of the summer.

      • Cathy

        In Australia most organic nuts are quit expensive. Organic sunflower seeds are much cheaper. I used to make lots of pâtés with sunflower seeds. They probably don’t Taste as nice as pine nuts or cashews but weren’t bad once you adjusted the flavour with lemon, salt and othe herbs/spices.

  12. Stephanie

    I am so excited to have discovered your blog! My husband and I have tried making some recipes from a few raw food books so far, and very few of them were that exciting. We tried your pizza bites recipe today and were completely blown away by how tasty it was! Thank you so much for sharing it – we can’t wait to try more of your recipes now.

  13. Katie

    Yes! The greatest raw pizza we’ve ever, ever made and ate with such relish, my 17 year old twins are putting on a party and making this dish for their friends! Oh, yeah, the good times just keep on rollin’. Thanks so much from all of us (8 kids)

  14. Leslie

    Again, another hit with my family. They liked them so much I made this as a whole pizza the 2nd time around – so much easier for 3 teenagers & 1 hungry husband. Where are the instructional DVD’s ??? 😀

  15. Alexander

    Those three sauces are all permanent tenants of the various jars in my fridge, whip up any meal in no time!
    Thanks for the recipe Russell always a treat to see you photos and read your ideas.

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