Sunday, 20 April 2014


This is epic. This is pizza. This is how we broke the liquid fast on this fine day (4/20). I have been thinking about making this since like the second day into the fast, and I think it's pretty much perfect. I wanted to create a raw pizza recipe that was NOT nut-based. Nuts are great, don't get me wrong, but they have a high fat content and so you only need a handful every day. The thing is... I wanna eat a LOT of pizza, and so if I wanna eat a lot of NUT-based pizza, then I'm gonna be consuming too many nuts and too much fat for a day! Get it? The base for this recipe is actually zucchini noodles and other veggies! I got the idea from this dude. So in fact you could make the pizza crust and just eat that because you're essentially making a giant bowl of zucchini noodles in a garlicky tomato sauce... then you just have to shape it into circles and dehydrate it for awhile! I am definitely remaking this recipe but stopping at this giant spaghetti bowl stage and nomming that up. Another bonus about this pizza crust is that you can use your leftover nut pulp in it (from when you make nut mylk)! I used the walnut pulp from when I made walnut mylk a few days ago. Now you have even more reasons to make your own fresh nut mylk. It's approximately 1723 times better than store-bought, and you have an excuse to make the best pizza ever. C'mon. No down sides.

All the ingredients in this are organic and most are from the farmers market. *Beaming smile*. I think I've successfully made the switch to an almost all organic diet! Yes it is more expensive, but it is worth it to me. I want to nourish my body with the most excellent food available, and that means organic! Preferably local too (which will be easier now that summer is headin' our way). The flavour of organic food is also incomparably better. These heirloom tomatoes we got from the farmers market are IN.SANE. You don't even know. Run to your farm market and grab some right now. We got them for a dollar each because they were SO ripe that they burst open while the merchants drove them to the market. Better for me! I dehydrated them and holy LAWD they are like pizza bites. So we've now got pizza bites on pizza slices. Life cannot be improved.

In case you wanna hear about the last day of our liquid feast - we went eight full days and most of today in total - it was fantastic! Energy levels were great, I wrote my last final exam with an optimally-functioning brain, then went to see my friends' band perform at a record store (it was record store day). By midnight I was tired and hit the hay. My partner and I likened today to Christmas, 'cause we were so stoked to eat. Having said that, after I got up, did yoga and went for a quick run, I just wanted a smoothie. But I'm not surprised by this since most of my diet is liquid anyways, except my dinners, so this wasn't a huge change for me; but enough of a challenge to make me REALLY excited to eat solids again, and appreciative of such. Whenever I fast my passion for food is recharged 333%, so then all I wanna eat is zucchini pasta and raw chocolate and fruit bowls... mmm.... *drool*. Oh, and this pizza.
Pizza forever.


3 zucchinis
2 tomatoes (I used beefsteak)
Juice from 1/2 lemon
1/2 onion
1 garlic clove
2 dates
2 bell peppers
1/4 cup walnuts (or nut pulp leftover from nut mylk)

1/2 cup sun-dried tomatoes
1/2 cup chopped zucchini 
Juice from 1/2 lemon
Handful fresh basil leaves 
1 date
1 garlic clove

2 tomatoes (I used heirloom)
2 cups mushrooms
1 bell pepper
1 teaspoon apple cider vinegar

To make the crust: slice the zucchinis into noodles with a spiral slicer, mandolin or a cheese grater. Set aside in a large bowl. Blend the rest of the ingredients until smooth, adjusting according to taste. Mix this into the noodles. You should end up with a huge bowl of really saucy noodles. Like I said, it's hard not eating all of this by itself. Spread this evenly - keepin' it thick - into a big circle on a dehydrator tray and dehydrate at 115 °F for 6 hours or so, until pliable. Flip over and do the same again. Note: you can use your oven at it's lowest temperature if you don't have a dehydrator. Keep checking on your crust as it is drying though, because everyone's will turn out different.

To make the sauce: put all the ingredients a food processor or blender and blend until smooth. Spread on your crust.

To prepare the toppings: slice all the veggies thinly, then coat in the apple cider vinegar and place in a warm spot, dehydrator or oven for around 40 minutes until they soften. Decorate your pizza with the toppings, slice, then ENJOY THE HECK OUT OF IT. Optional: add some raw vegan cheese! I also threw on some avocado, cilantro and hemp seeds. 

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Marie said...

This looks great! Do you use the dry packaged sun-dried tomatoes, or the ones packaged in oil?

Emily von Euw said...

@Marie - I bought some from the farmers market then dried them in the oven :)

Anonymous said...

Amazing colors!

Anonymous said...

This looks awesome!!! Do u have a rough idea of how long it would take in the oven? I don't have a dehydrator. Thanks girl!

The Yogi Vegetarian said...

Planning to go raw for a while in the near future- and this recipe will really help, thanks :)

Emily von Euw said...

@anon - about the same amount of time, if your oven can go low

Heather McClees said...

This looks amazing Emily! I love raw pizza, so thanks for sharing a lower-fat version:) My stomach's not too fond of all those nuts all the time:) Glad your feast went well!:)

Shonalika said...

I completely hear you on the whole nuts-base thing! So often I've looked at a raw recipe, thought; "That looks delicious" then; "I'm going to want to eat a lot of that" then "Can't:(" and skip, no raw pizza/desert/other delectable thing for me.

This idea sounds just amazing. Might just try it in the oven at some point... Don't have a dehydrator but wish I did now XD

dishing up the dirt said...

Lady, this is amazing!!! I'm so happy you are almost 100 percent eating organic food. My husband and I are organic farmers and it really is worth the extra cost to support the cause. Thanks for your blog and all of your amazing recipes!

Helena @ Best Juice Extractor Reviews said...

I love this idea! So simple and using zucchini rounds as the crust is a great way to avoid traditional crust and add more veggies! Yum!

Daniel Reardon said...

it's very healthy nice recipe to be a healthy lifestyle.healthy food guide

Kelsey M said...

I'm always impressed by your ingenuity when making "breads" and pizzas and other such carb-y goodness. This looks delicious and I can't wait to try it!

Margaret Zhang said...

Your enthusiasm is so contagious. Love your work! X Margaret

Rebecca said...

Amazing! Have you ever saved them? I'm wondering how long they last and if I should refrigerate them. (I doubled the recipe.)

Jennifer said...

I really loved this crust!! I skipped the avocado and added macadamia cheese for a slightly raw ricotta taste with lots of yummy fresh basil. Thank your for inspiring!!

Emily von Euw said...

@Rebecca - it will last a few days in the fridge :) If you keep everything separate, it could last bit longer.

Emma Victoria said...

It looks beautiful and delicious! I would like to make this for a group dinner, how much/big of a pizza does this recipe make? Thank you! :)

Emma Victoria said...
This comment has been removed by the author.
Lady J said...
This comment has been removed by the author.
Anonymous said...

I'm about to ask a stupid question. 6 hours is a long time to put in the oven. Are ovens built for this?

Emily von Euw said...

@Emma Victoria - This could feed 2-4 people :)

Emily von Euw said...

@anonymous - not a stupid question at all! My dad tells me it DOES use a lot of energy so using a dehydrator is maybe a good idea here but at the same time - if you almost never dehydrate stuff, money-wise it's probably more efficient to just use your oven for this on these rare occasions.

Mila said...

Finally a low fat crust recipe! Thanks!

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