I’ve been making pizza for awhile now-for about a year since I started working as the chef of the Pizza Plant, a vegan pizzeria in Pasadena CA. I love me some pizza! But I DO like to put together a raw vegan pizza for myself when I’m at home.
This recipe is simple, just like the best pizzas of any stripe.
The key is to use the best ingredients and let the flavors shine through.
I love the simplicity of this raw vegan pizza. It features:
- a crust made with sunflower seeds, flax to bind it and buckwheat for flavor and a crispy texture.
- simple marinara bursting with flavor and freshness-the chia helps thicken the sauce and keep it from separating, which can make for a soggy pizza.
- thick, creamy nut based burrata with a perfect texture and cheesy flavor.
Margherita Pizza with Cashew Burrata
Pizza Crust (makes 3 9” crusts)
- 1 cup sunflower seeds soaked 1 hour and then rinsed
- 1 cup buckwheat soaked 1 hour and then rinsed
- 1 to mato
- 3/4 cup water
- 3/4 cup flax ground
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- pinch white pepper
- 2 teaspoons olive oil
- 2 large tomatoes
- 3 sun-dried tomato halves in oil
- 1 date
- 1 garlic cloves
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano
- 2 teaspoons chia seeds
- 1 cup cashews soaked 8-12 hours and then rinsed
- 1/4 cup lemon juice
- 3/4 cup water filtered
- 1 teaspoon sea salt
- 1 large tomato thinly sliced
- 1/2 cup basil leaves
- sea salt and ground black pepper
- olive oil
To make the pizza crust, add the soaked sunflower seeds, soaked buckwheat, tomato and water to a food processor and purée until a dough is formed. Transfer to a large mixing bowl and add the ground flax, salt, garlic powder, white pepper and olive oil. Mix well with a rubber spatula or wooden spoon until well-incorporated. On 3 solid dehydrator sheets (or you can wrap your mesh sheets in plastic to make them solid), spread out 3/4 cup of the pizza dough into a 9” circle with an offset spatula about 1/8 thick, leaving a thicker crust at the edge. Dehydrate for 4 hours at 115 F.
After 4 hours remove from the dehydrator and carefully flip the pizza crusts and peel away the solid sheet. Put the pizza crust back on the mesh sheet. Repeat with all 3 crusts and continue to dehydrate at 115 F for 8 more hours (or until done to your satisfaction).
For the marinara sauce, place the tomatoes, sun-dried tomatoes, date, garlic clove, olive oil, sea salt, black pepper and dried oregano in a food processor. Purée until a chunky sauce is formed. Mix in the chia seeds by hand. Will keep for 4-5 days refrigerated. Makes 8 oz of sauce.
To make the cashew burrata, place the soaked cashews, lime juice, water and sea salt to a high speed blender. Purée until smooth. When the mixture is smooth remove from the blender and place in a container and allow to ferment for 8 hours at room temperature. Move to your refrigerator and allow to continue culturing for another 8-10 days. It should form bubbles and thicken up. The texture should be like soft burrata. Makes 12 oz of cheese.
To build the pizza, divide the marinara between all 3 pizza crusts and spread generously around the crust up to about 1/2” from the edge. On top of the marinara place the thin slices of tomato around the pizzas. Top each pizza with about 4-6 tablespoons of cashew Burrata, basil leaves, a pinch each of sea salt and black pepper, and a drizzle of olive oil. Serve immediately.