Raw Pizza

recipe image
Created by Jenergy,


I was shocked the other day to find that the Recipe Section of our site did not have a raw pizza recipe! How could that happen? I've made loads of raw pizzas over the years and for some reason none have made it to this section. That has now been amended!

Thank you to Alissa Cohen for her permission to post her recipe here! You can purchase Alissa's products HERE in Australia and HERE in the USA and other countries.


At a glance
2 pizzas


  • 4 Stalks of celery, washed, trimmed and chopped into 1 inch chunks
  • 2 Carrots peeled and chopped into 1 inch chunks
  • 1 1/2 shallots/spring onions. (Use one full one and the greens of the other one)
  • 2 tomatoes roughly chopped
  • 2 cloves of garlic peeled
  • 2 cups of flax ground (measured before grinding)
  • 1/2 - 1 teaspoon of salt
  • 1/2 cup water
These bases are an adaption of Alissa's Easiest Crust from page 407 of her book Living On Live Food.

Cashew Cheese

  • 2 cups of cashews soaked 2 hours (measured before soaking)
  • 2 shallots/spring onions
  • 1 red capsicum (you could use yellow or orange instead if you like)
  • 2 cloves of garlic
  • the juice of 1 - 2 lemons
  • pinch of salt

Tomato Sauce

  • 2 1/2 cups of tomatoes
  • 12 sundried tomatoes soaked one hour
  • 3 pitted dates soaked one hour
  • 2 cloves of garlic
  • 1 table spoon of olive oil
  • 1 teaspoon of salt
This recipe is an adaption of Alissa Cohen's Marina Sauce from her Living On Live Foods book.

In the video the toppings we used were:

First Pizza

  • 3 button mushrooms washed and peeled and sliced
  • 1/2 large zucchini grated
  • 1/2 red capsicum, you could use other colours
  • 1/2 tomato
  • Some parsley chopped roughly
  • Some perrenial basil chopped finely
  • 8 olives chopped. We used Sunfood Herbed Olives this time

Mix all of these ingredients together in a bowl. Put some alfalfa on your base then top with the zucchini mix. You could add a dash of salt here if you wanted to also.

Second Pizza

I didn't record this sorry. We were off to a social event and had promised to bring a dish. I forgot and topped one of these bases and ran out in a hurry! I can tell you what was on there however:

  • 1 avocado mashed with some salt and lemon juice
  • 1/2 an orange capsicum sliced finely
  • cherry tomatoes about 10 chopped in quarters
  • 1 mango (minus a few bites that I couldn't help but eat)
  • 1 spring onion/shallot
  • topped with shredded perennial basil



Put your celery, carrots, shallots, tomatoes, and garlic in your food processor with the S blade. Process until everything is chopped very finely but not like it's blended.

Add your flax/salt mix and process again. Add water as needed. Depending on the vegetables, you might not use all of the water or you might need more. It doesn't matter if you add too much. It will dehydrate out.

Spread your base on a non stick sheet and put them in your dehdyrator for 3-4 hours. After this time you should be able to flip them onto a mesh sheet. I've shown how to do this in the video. If you're going to work, or your busy or even if you forget,  and can't flip them, don't worry. You can do it later. Leave the bases for another 6-8 hours depending on their thickness.

Then they should be done! You can test by breaking off a little piece and trying it. Yum yum.

Cashew Cheese

Put all of the cheese ingredients in your blender and blend until smooth. If you need to, you can add some water or more lemon juice but if the cashews are soaked long enough they should have enough water in them.

Remove from blender immediately because the cashew cheese does thicken on standing.

Tomato Sauce

Put most of your fresh tomatoes in your food processor with your soaked dried tomatoes and soaked dates.

In your Tribest Personal Blender put your garlic, salt, olive oil, and a couple of chunks of fresh tomato. Blend until smooth. This saves you needing to worry about getting chunks of garlic and ensures and even flavour through the sauce.

Add your blended garlic mix to the food processor and whizz until smooth.


Spread the tomato sauce on a base then return base to dehydrator for 1-2 hours

Spread the cashew cheese onto the base, then return to dehydrator (again!) for another 1-2 hours

Add your toppings!

Additional Tips

You can save celery leaves and use them in your green smoothies!

You can also dehydrate any celery leaves in your dehydrator and then blend them into a 'salt'. Yummy!

Pizza bases can be frozen after they are made. You can also freeze them with the dehydrated sauces on them. We've done this and just pulled out a slice at a time and topped it as we went.

This doesn't need to all be done in one day. You could make your base one day and your sauces the next.

When using grated zucchini on a pizza it's best to add it just prior to serving or the zucchini will release it's water content to the pizza base and you don't want that.

It looks like a lot more work than it is when written! Watch the video. It makes it easier to understand.