top of page
Pizza

This pizza recipe is packed with flavor; layered with tomatoes, mushrooms, mangos, peppers and cheese atop a raw vegan crust.

​

This recipe provides the following nutrients: manganese, selenium, phosphorous, iron, calcium, and magnesium.

Ingredients
Ingredients

Crust:

Sauce:

Toppings:

  • 50 g chia seeds

  • 50 g flax seeds

  • 2.5 cups water

  • 100 g celery

  • 1 tbsp each rosemary, thyme, oregano, basil

  • 450g  tomatoes

  • 165g red bell pepper (or substitute w/ tomoatoes)

  • 20g sun dried tomatoes

  • 1tbsp lemon juiced

  • 20 g celery

  • 50g  dates (about 4)

  • 1 tbsp oregano

  • 1 tbsp basil

  • 1 tbsp rosemary

  • 1 tbsp thyme

  • 1 garlic green - (about 3g [optional])

  • 300g tomato

  • 100 g mushrooms

  • 1 mango (about 350g)

  • 1 pepper (About 175g)

  • raw vegan cheese (cashews, lemon juice, nutritional yeast, water, salt)

Special Equipment

  • Blender

  • Dehydrator

Instructions
Instructions

Crust:

  1. Add all ingredients to blender and blend for 1-2 minutes; let sit for 5 minutes to thicken

  2. Pour mixture onto dehydrator tray and place into dehydrator for 16-18 hours

Sauce:

  1. Put all ingredients into blender and blend for 1-2 minutes

  2. Spread sauce onto pizza crust

Toppings:

  1. Dice up all fruit and vegetables and place on top of sauced pizza

  2. For vegan cheese, put all ingredients for cheese into blender and blend for 1-2 minutes; add cheese to topped pizza with spoon

Video
bottom of page