Raw Pizza Crust

Raw Pizza Crust

Delicious raw pizza crust made fresh and dehydrated until crisp!


I came up with this pizza crust recipe, in a dream. When I woke, all of the rest of the toppings: tomato sauce, Macadamia Nut Cheese, Walnut Parmesan Cheese, and vegetable combo toppings, Hawaiian toppings started flowing out of me like magic.

This living pizza crust requires advanced preparation, 3 days before you want to enjoy it. Just soak the hulled buckwheat groats 24 hours, sprout them 24 hours and then create the crust and dehydrate around 20 to 24 hours.

Raw Food Dehydrators


In the beginning of your raw food journey you may want to make dehydrated crust, crackers and possibly breads and a dehydrator works wonders during this time. I personally love the Excalibur 9 tray dehydrator and I have food the less expensive Good 4 You 10 tray dehydrator both of which have been amazing and worked well. I do prefer the Excalibur because the trays are 14X14 (Good For You are 14X9) and I will on occasion make raw pizza and I am able to make the personal pizza crusts into 7X7.

This crust will last 4 weeks and will fill around 3 to 4, 14X14 inch dehydrator sheets. I like to create mini pizza by dividing the 14X14 sheets into 4, making around 16, 7inch mini pizza perfect for personal pizzas.

Have fun creating all sorts of shapes and pizza sizes. I like to go to the local pizza parlor and get a few new unused pizza boxes and take raw pizzas in pizza boxes to raw pot lucks. Everyone goes crazy and loves each morsel including the whole idea of pizza delivered.


Raw Pizza Crust Recipe


If you looking to become a raw chef or just have more fun in your raw food kitchen, Russell James, has a unique online course “How To Be Your Own Raw Food Chef…& Still Have Time To Eat!”


      • 5 1⁄2 cups sprouted buckwheat (soak 3 cups dry buckwheat for 24 hours, sprout 24 hours)
      • 1 date
      • 1⁄2 cup basil
      • 1 cup cherry tomatoes or chopped roma tomatoes
      • 1⁄4 cup onion
      • 1⁄2 orange juiced
      • 2 cups ground flax seeds (about 1 1⁄2 cups whole seeds)
      • 1 tea salt
      • 1 celery stick
      • 1 carrot
      • 2 garlic clove
      • sprinkle with ital seasoning

Mix all veggies in a food processor first, then add buckwheat 1 to 2 cups at a time. Last slowly add ground flax 1⁄2 cup at a time. Blend well. With olive oil on your hands or put on latex (latex-free) gloves and oil and press dough into a dehydrator with the solid sheet (Tefflex sheets), score into desired shape. I like to divide them into 7×7 squares. Dehydrate until dry on top flip over, peel off Tefflex sheets and dry until hard around 12 to 24 hours.