Raw Food Recipes: Vegan Pizza Pizzazz

Make a truly great vegan pizza with Rod Rotondi's recipe for Pizza Pizzazz.


| January 2011 Web



Raw Food for Real People book cover

"Raw Food for Real People" offers all the funamentals of preparing your own raw food at home, from how to set up a raw kitchen to recipes for smoothies, breakfast, appetizers, soups, salads, dressings, entrees and desserts.


Photo Courtesy New World Library

The following is an excerpt from Raw Food for Real People by Rod Rotondi (New World Library, 2010). The excerpt is from chapter 7: Dehydration: Crackers, Croquettes, Pizza, and Bread.  

My dad explained that a truly great pizza always has three levels. First, the bottom of the crust should be crispy, so the first experience of biting into a slice should be the crispiness. The second level is a slight chewiness where the crispy crust blends with the topping to create a chewy middle ground. Finally, a warm and moist top finishes off the perfect pizza bite. All right, so let’s start with the crust.

Pizza Pizzazz 
Makes 1 large pizza 

For the Crust: 

1 small yellow summer squash, diced (about 1/2 cup)
4 to 5 medium carrots, chopped (about 2 1/2 cups)
1 cup sprouted buckwheat
1/2 cup sprouted sunflower seeds
3/4 cup sprouted lentils
Dash of sea salt
1/4 cup golden flaxseeds, ground
1/4 cup soaked almonds (soaked 8 to 10 hours, drained, and rinsed)
1/8 cup diced yellow onion

For the Cheeze Sauce: 





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