BEST RAW VEGAN PIZZA RECIPE! 🍕 Deep Dish with Marinara, Pesto & Cheese! 🧀 FullyRaw

almond flour

🥗Healthier: ground flaxseed

💰Cheaper: oat flour

Ground flaxseed adds fiber and omega-3s, while oat flour is often less expensive.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: dried breadcrumbs

Brewer's yeast is a good source of B vitamins, while breadcrumbs can add texture.

sun-dried tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh tomatoes are lower in calories and canned tomatoes are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier, while canola oil is cost-effective.

Mix 2 cups of ground flax seeds, 2 cups of ground almond flour, 2 tablespoons of psyllium husk, 4 tablespoons of nutritional yeast, 2 teaspoons of fresh herbs (rosemary, oregano, or thyme), 1 teaspoon of fresh or dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of fresh or dried tarragon, 2 teaspoons of pink Himalayan salt, 1 teaspoon of garlic powder, 1.5 cups of water, 1 teaspoon of cumin (optional), and a sprinkle of paprika (optional) in a mixing bowl until it forms a doughy texture.

Spread the dough onto a dehydrator tray lined with a Teflon sheet, shaping it into a large circle about a quarter of an inch thick.

Place the tray in the dehydrator at 118°F for approximately 8 hours, flipping it after 4 hours for even dehydration.

Once the crust is dehydrated, flip it back to its original side using the Teflon sheet and tray.

Prepare an epic tomato marinara sauce and a delicious basil pesto sauce to top the pizza.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens