raw pizza
Pizza is just one of those things that is special, delicious, and always a cheat meal … even when it’s raw. I mostly avoid raw pizza because it’s very heavy on the nuts and seeds (nut crust with a seed spread and nut cheese covered in veggies-soaked-in-oil …). I also tend to stay away from pizzas because they also take a lot of work to make.
This is the way it is with most dehydrated foods. I treat my dehydrator like a mistress, visiting her in secret when the SO is away and only for very special occasions. Desserts make an appearance more often than dinners, but when I use the dehydrator I go all the way.

As a disclaimer, this recipe is a lot of work. It is not something I typically do and not something I’m proud to admit I spend my time doing. But when I do it I am so glad I did. It’s like a really special meal; a gourmet take on pizza. So if you’re up for the challenge then I think you will love this. If you’re trying to make something quick and easy … keep scrolling. 
Also, to be clear, no special talents are needed to make this. Just patience and time.
This particular dish was an excellent compromise for me. I got to indulge in pizza but then also stayed away from the heavy and hard-to-digest nuts. Instead, I used chia seeds and sweet potato as the base. It gave a lot of flavor but also left the crust a little bit chewy … which I like.
I might add some hemp seeds the next time I make this just to try out the crunch-factor, and so if you’re looking for a crunchy crust then maybe you can try that, this time.

You know what the most satisfying part about this pizza is? It was a success, even with my regular pizza-loving SO. He is not a fan of these “fake” versions of cheat meals, and he’s especially not a fan of, what he calls, “that dehydrator taste”. And even he said this was really good. So for me, I’m over the moon excited to share this with you.

Nut Free Pizza Crust:
a recipe
6 T chia seeds
1 sweet potato
1 handful fresh oregano
1 handful fresh basil
2-3 cups spinach
1 clove garlic, chopped
1 t sea salt and ground pepper
any other seasoning, to taste
hemp seeds (optional)
Put the chia seeds into a jar (about a 12 ounce jar will work, think: an old almond butter jar) and fill the jar with water. Shake vigorously and then place in the fridge for at least an hour, up to an overnight soak. Give it a shake every once in awhile to make sure all the chia seeds get nice and swell-ey
When you’re about ready to start dehydrating the crust you can begin the next steps. Chop the cleaned sweet potato and place in your food processor. Process until it is broken down quite a bit, almost to a pulp. Then start add the oregano, basil, spinach, and seasoning, until it is all well incorporated. Lastly, add the chia seeds and then process until a dough is formed. This will not necessarily be dry like a dough but it will be pudding-like.
Pour everything onto a Teflex sheet and spread into a circle as big as the tray. Place into the dehydrator at 105-115, depending on your preference. Allow this to dehydrate for at least a few hours before flipping onto a mesh tray and peeling the Teflex sheet. I waited almost 8 hours, waiting until the entire top portion is dry to the touch.
The ends will curl up as it dehydrates, just as a warning!! Once it’s flipped it flattens back out. Continue to dehydrate until dried, through. You can allow it to dry to your desired texture. 
Basic Marinara Chunky Sauce:
a recipe
1 pint cherry tomatoes
3-4 sundried tomato halves, soaked
1 clove garlic, chopped
1 handful fresh oregano
sea salt and pepper to taste
2 T olive oil
Place everything into a food processor and process until saucey, leaving some chunks behind. Pour into a colander that is resting over a bowl and drain the excess liquid while you work on the other layers.
Spinach Layer:
a method
2-3 cups fresh spinach
Run this through the food processor until chunky. Then squeeze the excess liquid out through a nut mylk bag so you’re left with a nice, dry spinach pulp.
Marinated Mushrooms and Onions:
a method
2 cups mushroom slices, any variety
1/2 onion, sliced thinly
1 clove garlic, chopped
1/2 lemon, juiced
2 T olive oil
Combine the lemon, garlic, and oil in a bowl and whisk vigorously. Pour over the mushrooms slices and onion slices and let them marinate for a few hours to overnight. When you are about 3-5 hours away from serving the pizza, pop them into the dehydrator. The warmth and the juices wilt the veggies, giving them that sauteed feel.
To Do:
  • Take the crust out of the dehydrator when it’s done.
  • Pour the drained marinara sauce over the top and spread out, evenly.
  • Sprinkle the spinach over the top in an even layer.
  • Spread the sauteed veggies over the top, evenly.
  • Garnish with fresh herbs, like basil, and sliced tomatoes if you’d like
  • Place back into the dehydrator to warm through, 10-15 minutes.
Take out, slice up and serve!
You can also add a nut cheese if you’d like. I’m curious what it would have been like with a cheesy sauce or drops of fermented macadamia cheese. But like I said, I really do not like eating such dense and dehydrated foods so I tend to stay away from them. But if you add some, let me know!
Let me know what you think and if you get around to conquering this beast of a pizza!

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  1. I love you! <3 Your pizza looks super delish!! The crust looks super tasty and easy yo make! I am getting a dehydrator soon (yay me!) and one of the things on my to make list is pizza dough, and guess what?! I am making yours!! ๐Ÿ™‚ I will report back how t turns out. But in the meantime, I shall drool over your pizza! ๐Ÿ˜‰ YUM!! XX

  2. I love pizza. Pizza was one of my favourite foods back in the olden omnivorous days, and raw pizza is a favourite now (although I don't have it often, since it is, as you say, pretty time-consuming. But this one looks so good! Next time I feel like putting in the work, I'll have to try this one!

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