RAW Vegan Loaded PIZZA Recipe (With Carrot Pulp Crust!)

RAW Vegan Loaded PIZZA Recipe (With Carrot Pulp Crust!)

This recipe calls for the follow products in the Elevated Pantry:

INGREDIENTS NEEDED FOR PIZZA DOUGH:

INGREDIENTS/OPTIONS FOR PIZZA TOPPINGS:

    • RAW Vegan Marinara Sauce 
    • **sunflower seed "cheese"
    • **black olives
    • **fresh herbs: basil, dill, cilantro
    • **pineapple
    • scallion
    • purple onion
    • orange peppers
    • **marinated mushrooms (click HERE for my RAW Vegan Sweet JERK Portobello 'Shrooms Recipe! 🍄)
    • pesto sauce

** = my favorite toppings!

INGREDIENTS FOR SUNFLOWER SEED CHEEZ:

    • 1 cup of raw sunflower seeds, pre-soaked in water for at least 1 hour. 4-8 hours is best.
    • 1/4 up of olive oil
    • 1/4 cup of water (more water, 1 tablespoon at a time, if needed, to help the blender)
    • 3 garlic cloves, peeled
    • juice of 1 lemon
    • sea salt to taste
    • cracked black pepper to taste

 

DIRECTIONS:

 

In a large bowl, mix all dough ingredients and knead. On a dehydrator sheet, place & mold your carrot dough into a round pizza pie. It should be a little less than 1/2 inch thick.

Dehydrate for 6-8 hours (depending on how dry you'd like your dough), flipping mid-way through.

While dehydrating, soak your sunflower seeds. Once they are soaked, blend all sunflower seed cheese ingredients, and set your cheez aside. 

Prepare your Marinara Sauce. Click HERE for the recipe.

** (Optional) You can put your marinara sauce in the dehydrator for about an hour, with your pizza dough, to concentrate the flavors even more.

Once your pizza dough is ready, layer the flavors! Add your desired amount of Marinara, Sun-Seed Cheez, and all of your chosen toppings.

BTW ... Pineapple absolutely does belong on pizza! Especially when it's raw... try it 😜🍍

🎥 TO WATCH A VIDEO ON HOW THIS DISH IS MADE, CLICK HERE

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