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Pesto & Caramelised Onion Pizza

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From Issue 11 of News from the Kitchen

 

Pesto Caramelised Onion Pizza

 

For the base

  • 3 cups sprouted buckwheat
  • 2 avocados or 1/2 cup almond butter
  • 1/4 cup olive oil
  • 1/4 cup fresh basil
  • 3 tablespoons Italian seasoning
  • 1/2 cup sun-dried tomatoes
  • 3 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 3 medium tomatoes
  1. Grind all ingredients in a food processor until they have a paste consistency.Spread approximately 1/2″ thick onto a Paraflexx sheet in a circle and dehydrate at 115° F for a few hours, or until you are able to turn it upside down onto another dehydrator tray and peel off the nonstick Paraflexx sheet.
  2. Dehydrate for another 8 to 10 hours or until base is dry enough to hold together.

 

For the caramelised onions

  • 1 cup soft dates
  • 3 tablespoons tamari
  • 2 tablespoons olive oil
  • 1/4 cup water
  • 5 large onions, sliced thinly (Use a mandoline if you have one.)
  1. Blend all ingredients except the onions in a high-speed blender, until smooth.
  2. In a bowl, hand mix the date mixture with the onions until they are thoroughly covered.
  3. Dehydrate at 115° F on a non-stick sheet for 2 to 3 hours, so they soften and take on a cooked appearance.

 

For the pesto

  • 2 cups basil
  • 1/4 cup pine nuts
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 2 teaspoons lemon juice
  1. Pulse all ingredients in a food processor until broken down, but leave some texture to the finished pesto.

 

For the tomato sauce

  • 10 basil leaves
  • 1 cup sun-dried tomatoes
  • 1 cup tomatoes
  • 2 teaspoons lemon juice
  • 1/4 of a medium onion
  • 1 soft date
  1. Blend all ingredients in a high-power blender until smooth.

 

For the cheese

  • 1 cup macadamias
  • 1 1/2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 1 tablespoon nutritional yeast
  1. Grind all ingredients in a food processor until they have a fluffy consistency.

 

Assembly

  1. Spread the tomato sauce onto the base.
  2. Then sprinkle on the pesto, macadamia cheese and caramelised onions evenly to produce a beautiful layered and textured pizza.

 

Pesto Caramelised Onion Pizza

121 Comments

  1. I made this a couple of weeks ago, Russell, and even though it does look like alot of steps found it relatively easy and the end result was AMAZING! It was even better left over the next day. You make living a raw lifestyle easy.

  2. Just wondering what the best thing to do is as i forgot to put almond butter into my pizza base. and i just started to dehydrate it…?

  3. Thank you for posting this recipe, made this today and really loved the balance of flavour, texture and feeling I got after eating it! My first living pizza prepared at home, I’m so glad it was such a nice turnout =) I really like your recipes and your outlook =)

  4. Thank you for posting this recipe, made this today and really loved the balance of flavour, texture and feeling I got after eating it! My first living pizza prepared at home, I’m so glad it was such a nice turnout =) I really like your recipes and your outlook =)

  5. This looks absolutely delicious!! I will be coming to england for three weeks in April. I would really love to meet you and ask questions. Do you own any raw vegan restaurants in England or know any good ones I can go to? Please let me know! I cant wait take my entire family, cousins and friends all to a raw vegan restuarant. They willl love to try something new! In toronto there arent many raw vegan restaurants I enjoy except Rawilicious and Live Organic Raw. But hopefully looking forward to meeting you and discussing my experience and health after going raw.

  6. This looks absolutely delicious!! I will be coming to england for three weeks in April. I would really love to meet you and ask questions. Do you own any raw vegan restaurants in England or know any good ones I can go to? Please let me know! I cant wait take my entire family, cousins and friends all to a raw vegan restuarant. They willl love to try something new! In toronto there arent many raw vegan restaurants I enjoy except Rawilicious and Live Organic Raw. But hopefully looking forward to meeting you and discussing my experience and health after going raw.

    • I found this on wikipedia. “Buckwheat (Fagopyrum esculentum) is a plant cultivated for its grain-like seeds, and also used as a cover crop. Despite the name, buckwheat is not related to wheat, as it is not a grass; instead, buckwheat is related to sorrel, knotweed, and rhubarb.”

    • I found this on wikipedia. “Buckwheat (Fagopyrum esculentum) is a plant cultivated for its grain-like seeds, and also used as a cover crop. Despite the name, buckwheat is not related to wheat, as it is not a grass; instead, buckwheat is related to sorrel, knotweed, and rhubarb.”

    • You can, yes. It won’t be as raw, but it’s a great way to get around not having a dehydrator.

      Use the oven on the lowest setting and keep an eye on it. You may also need to leave the oven door slightly open.

    • You can, yes. It won’t be as raw, but it’s a great way to get around not having a dehydrator.

      Use the oven on the lowest setting and keep an eye on it. You may also need to leave the oven door slightly open.

  7. Hey Russel

    trying to cut all oils out my diet. what could I add to the buck wheat to not make it go crumbly is there anything that can be done ?

    Thanks

    Oli

  8. Hey Russel

    trying to cut all oils out my diet. what could I add to the buck wheat to not make it go crumbly is there anything that can be done ?

    Thanks

    Oli

  9. Hi. I made the pizza and enjoyed it very much. I did find the buckwheat instruction very confusing. It did seem to call for sprouting 3 cups of buckwheat rather than using 3 sprouted cups. This makes a big difference. It would also be helpful to know what thickness you expect the spread mixture to be. Thank you For a delicious recipe although the road there was a little frustrating. Shirly

  10. Hi. I made the pizza and enjoyed it very much. I did find the buckwheat instruction very confusing. It did seem to call for sprouting 3 cups of buckwheat rather than using 3 sprouted cups. This makes a big difference. It would also be helpful to know what thickness you expect the spread mixture to be. Thank you For a delicious recipe although the road there was a little frustrating. Shirly

  11. This looks delicious – I’m super new to exploring raw food though, and have a serious question that I’m hoping you can answer — does raw pizza (or raw dishes in general) get served cold?

  12. This looks delicious – I’m super new to exploring raw food though, and have a serious question that I’m hoping you can answer — does raw pizza (or raw dishes in general) get served cold?

    • Hi Kristy, raw food doesn’t have to be cold, as in cold from the fridge, but it can be warmed in a dehydrator. I’m assuming you have one as a pizza recipe needs one :)

  13. Is the crust soft are hard? That is the one thing i can’t seem to overcome on the raw pizza?

  14. Is the crust soft are hard? That is the one thing i can’t seem to overcome on the raw pizza?

  15. i know this has been asked a lot but I’m not allowed any kind of wheat for health reasons or yeast or flour is there a substitute for it?

  16. i know this has been asked a lot but I’m not allowed any kind of wheat for health reasons or yeast or flour is there a substitute for it?

  17. Pingback: Raw Pesto & Caramelised Onion Pizza Recipe | The Raw Chef – Raw Food Recipes | fitnessoversixty

    • You should be able to get dry buckwheat at a grocery store – if not you can get it at a health food store.

      It’s really easy to sprout – there’s plenty of Youtube videos on that, and I’ve written instructions in response to someone else’s comment below.

    • You should be able to get dry buckwheat at a grocery store – if not you can get it at a health food store.

      It’s really easy to sprout – there’s plenty of Youtube videos on that, and I’ve written instructions in response to someone else’s comment below.

  18. Looks delicious. I don’t know whether you mean to sprout 3 cups of DRY buckwheat OR to use 3 cups of SPROUTED buckwheat for the base. Can you clarify which

  19. Looks delicious. I don’t know whether you mean to sprout 3 cups of DRY buckwheat OR to use 3 cups of SPROUTED buckwheat for the base. Can you clarify which

  20. Fat in Raw foods is not comparable to that in cooked foods such as Animal fats as The whole point of eating foods raw is the living enzymes that are present in the food which streamlines digestion

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