Raw vegan mushroom pizza

Pizza is something that I’ve always had a hard time letting go of. I think of myself as an aficionado really. The crust, toppings and crunch have to be JUST right or it’s not winning any major awards from me. 
While Raw & Vegan food is really good for your body, it’s admittedly, not always the tastiest when it comes to trying to outdo or copycat conventional foods. 
I am not laying out this recipe to you in order to show up an epic slice of pie…only to let you pizzaphiles out there know that you can possibly add MORE pizza to your life, without more YOU.
Tools you could use are: 
Dehydrator – or oven set to lowest temp
Food processor or hand blender
**Warning** This recipe cannot be completed in 1 day as the crust will need to dry overnight. 

3/4 cup hemp seeds & sunflower seeds
1 cup walnuts
1 tsp himalayan salt
2 cups fresh packed basil
2 tbsp fresh oregano
1 tablespoon agave
1.5 white onion sliced
6 cloves garlic
*1/8 cup water reserve if you did not soak your nuts, or they are dry

Be creative here. For this one, I opted to put a base layer of  Spinach Pesto and top with my recipe for Cashew Cheese. Fresh ingredients include: kale, tomato, mushrooms, rehydrated sundried tomatoes, onion, garlic. Options are endless, be creative. 
Try marinating your veggies in liquid aminos/nama shoyu/soy sauce first!
Pulse crust ingredients in food processor or with hand blender until thoroughly mixed and “dough” sticks together. 
Split into 2 or 4 depending on how large you want your pizza – I do mine as individuals and make 4. 
Flatten onto dehydrating sheet with teflex OR a cookie sheet with parchment paper. 
Dehydrate for 24 hours or until crust is hard. Flip over and remove from reflex around hour 8 to ensure full drying. 
Dry on lowest oven setting or 200 max until dry. You will want to flip this half was as well however, oven drying may take a little less time depending. Keep an eye on it!
Spoon on each 1 layer of “cheese” and pesto. Top with your fave pizza ingredients. 
Go ahead and eat like this OR throw back in the over or dehydrator for about 1-2 hours to warm. 
**Tip** You can use the crust recipe to make CRACKERS! Just spread wafer-thin and dehydrate for half of the time….
Adapted from Emily von Euw

Raw Vegan Spinach Pesto

Pesto. A delicious treat and pretty much fantastic spread on anything, or as a base for pizzas, sandwiches and appies.

Simple recipe, simple clean flavour.


Food processor or hand blender


Juice from 1/2 large lemon
3 handfuls of fresh organic spinach
3/4 to 1 cup pine nuts
3 cloves garlic
1 pinch himalayan sea salt
1 tbsp agave nectar


Place all items in bowl/processor and blend until smooth. Add more nuts if too watery. Do not blend too long as nuts may start to turn the consistency of cottage cheese.

Keeps in the fridge for up to 1 week.