Get ready to transform your perception of pizza with this mind-blowing raw vegan masterpiece that proves healthy eating can be absolutely delicious! Imagine sinking your teeth into a crispy, nutrient-packed pizza crust made entirely from quinoa and buckwheat, topped with vibrant, fresh vegetables that burst with flavor and nutrition. This isn't just a recipe—it's a culinary adventure that will revolutionize your approach to plant-based eating and leave you wondering why you ever settled for traditional pizzas.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Raw Vegan
Serves: 2 pizzas
Ingredients
- 1 cup quinoa, soaked
- 1 cup buckwheat groats, soaked
- 1/4 cup nutritional yeast
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Assorted raw vegetables for topping
Instructions
- Thoroughly rinse the quinoa and buckwheat groats that have been soaking overnight, draining completely to remove excess water.
- In a high-speed food processor, combine the soaked quinoa, buckwheat groats, nutritional yeast, olive oil, garlic powder, onion powder, and salt. Blend until a smooth, consistent dough-like mixture forms.
- Prepare two large dehydrator sheets lined with non-stick teflex sheets or parchment paper.
- Spread the quinoa-buckwheat mixture evenly onto the sheets, creating two circular pizza crusts approximately 1/4 inch thick. Use a spatula to smooth the edges and create a uniform thickness.
- Place the crusts in a dehydrator at 115°F (46°C) and dry for approximately 4-6 hours, or until the edges are crisp and the center is firm but still pliable.
- While crusts are dehydrating, prepare raw vegetable toppings by thinly slicing zucchini, bell peppers, tomatoes, and any other desired vegetables.
- Once crusts are ready, remove from dehydrator and let cool for 5-10 minutes.
- Arrange raw vegetable toppings artfully across the pizza crusts, ensuring even distribution.
- Optional: Drizzle with additional olive oil or sprinkle extra nutritional yeast for enhanced flavor.
- Serve immediately to enjoy the crisp crust and fresh vegetable toppings at their peak texture and flavor.
Tips
- Soaking is Key: Always soak quinoa and buckwheat groats overnight to improve digestibility and create a smoother crust texture.
- Dehydrator Precision: Maintain a consistent 115°F temperature for optimal crust dehydration. If you don't have a dehydrator, you can use the lowest oven setting with the door slightly open.
- Vegetable Preparation: Slice toppings paper-thin for the best raw texture and easier eating experience.
- Flavor Boosting: Experiment with different herbs and spices in your crust mixture to customize the flavor profile.
- Storage Tip: While best served immediately, you can store the dehydrated crusts in an airtight container for 2-3 days before topping.
- Nutritional Yeast Hack: Use nutritional yeast generously for a cheesy flavor without dairy.
- Moisture Management: Ensure your vegetables are not too wet to prevent soggy crust syndrome.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 12g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
