Raw Vegan Challenge Day 8 | How To Make Raw Vegan Pizza | Korenn Rachelle

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.

Prepare the crust by blending zucchini and almond flour until a dough forms.

Spread the dough onto a dehydrator sheet into a circular shape.

Dehydrate the crust at 115°F for 4-6 hours until firm.

Blend sun-dried tomatoes, garlic, olive oil, and lemon juice to make the sauce.

Spread the sauce evenly over the dehydrated crust.

Chop spinach, bell peppers, and mushrooms into small pieces.

Arrange the chopped vegetables on top of the sauce.

Slice avocado and place it on top for creaminess.

Sprinkle nutritional yeast, basil, oregano, salt, and pepper over the pizza.

Cut into slices and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens