Meatless Lover’s Pizza: Raw, Gluten-Free, Vegan, Soy-Free, Sugar-Free

By Megan Stulberg


I don’t like to admit that I’m materialistic, but in a lot of ways I am. Part of me would love to be the kind of person that can fit their whole life into a backpack, but I know how agitated I’d get if I didn’t have daily access to my blender, food processor and dehydrator.

These mini raw pizzas were a snap to make! As always, raw food preparation is very time consuming so make the crust a day in advance.


Dehydrated Almond Flax Crust

  • 2 cups raw, unsalted almonds
  • 1 1/2 cups flaxseed meal (I had store-bought meal on hand, but you can make your own with standard flaxseed in a food processor)
  • 1 cup water
  • 2 tbsp cold pressed olive oil
  • 2 tbsp dried parsley
  • 2 tbsp dried basil
  • 1 clove garlic, chopped
  • Pinch of raw salt
  • Pinch of black pepper

Raw Tomato Sauce

  • 1 standard tomato, chopped
  • 1 clove garlic, chopped
  • Pinch of dried parsley
  • Pinch of dried basil

Toppings: Your choice! Mine are listed below.



1) Soak the raw almonds in water for 3-4 hours and then drain. Add almonds to food processor and process until a flour-like texture is reached.

2) Combine almond meal, flaxseed meal, water, olive oil, herbs and spices in a large mixing bowl with a wooden spoon. If the mixture is too watery, add more flaxseed meal.

3) Form small pizza crust discs from the “dough”. Try to make them as round as possible and relatively thin. Depending on the shape and size of your dehydrator, feel free to make larger crusts instead.


4) Line dehydrator with wax paper and place crusts on top evenly spread apart. Dehydrate at 130 degrees for the first hour or so, then reduce the heat to 100 degrees and dehydrate for approximately 8 more hours. Feel free to remove the wax paper and flip the crusts over after the first few hours.  

The crusts should end up looking something like this:


5) Next, combine the chopped tomato, garlic and herbs in a small bowl and mash thoroughly to create a paste. Spread tomato sauce evenly on pizza crusts.

6) Top with your favourite raw vegetables! I used cauliflower, mushroom, zucchini and tomato. If desired, add nutritional yeast for a cheesy taste.


Ta da! Raw pizzas. If there are leftovers, freeze extra crusts in an airtight bag or container.

Makes about 8 mini pizzas or 2 “personal” pizzas.


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