Pesto Pizza header image

Raw Pesto Pizza

You can have this raw or hot by chucking it into the oven
for ten minutes. Totally up to you.


Hemp protein powder        5 heaped spoons

Rice flour                                     7 heaped spoons

Ground almonds                    100g

Superlife smoothie mix       4 heaped spoons

Agave syrup                               4 tablespoons

Water                                            Add until you get the right doughy texture


Ready to slice
Ready to slice


Mix all this in the food processor and then lay out flat . You want a thickness of 2cm . Use a rolling pin/side of a deep sauce pan and then pop into a dehydrator on 105F/40degrees for about 12 hours or leave in a very well ventilated warm dry room overnight. Outdoors in the sunshine could work but be aware that temp can go over 40 degres. Some ovens have dehydrators or leave it in conventional oven on the very lowest heat until it is dry with door open (not if you have young children!). Try not to cook it. You may end up with one big slab or two..


The thinner the base is, the quicker it will dry out.

Using an oven:

Put your pizza base on a non-stick metal dish/greaseproof paper and place in the oven and keep the door open. Use a fan if the oven has one. You need to keep air flowing and the heat down. The timing will be different when using an oven versus a dehydrator so keep an eye.  It all depends on how thick your base is, the lowest temp on your oven, but keep checking every couple of hours. (Don’t leave oven on overnight please). Treat the first time as a learning experience and you should be fine from there.

Pesto base sauce:

Fresh Basil                               3 packets/good handful

Lemon                                         Juice half lemon

Pine Nuts                                 60 grams

Ground everything up in a pestle until you get a lovely green creamy thick sauce and spread onto pizza like butter.


Chop everything to small mouth sized pieces.

Red peppers, mushrooms, red onions and cherry tomatoes. You can put anything you like really. I topped it off with some grated vegan cheese.

As I say, you can have this raw and the texture of the base will contrast really well with the crunchy toppings or pop it in the oven or under the grill. Cherry tomatoes will become really sweet, which is great against the base which is quite earthy flavoured.  I prefer the oven on a low heat so you don’t cook out the goodness of the toppings. Remember it retains all it’s goodness if kept under around 40 degrees.

Have fun and let me know how you go with this one. I already have a list of people who want this the next time they come round. And you can make extra  of the base and pop into the freezer. Perfect when you are on the run and don’t have the time or inclination to spend hours preparing.

Thank you mother earth for your part in this recipe.
Haux haux.

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