You’ve Never Had Pizza Like This Before

Pizza. The holy grail of comfort food. But what if you could devour a slice without the guilt, the bloat, or the oven?

Raw vegan pizza isn’t just a trend—it’s a game-changer. Crispy crust, creamy cashew cheese, fresh toppings—all uncooked, all unreal. Think you can’t have your pizza and eat it too?

Think again.

This isn’t some sad, wilted salad masquerading as pizza. It’s packed with flavor, texture, and nutrients. And the best part?

You don’t need to turn on the stove. Ready to blow your mind? Let’s go.

Why This Recipe Slaps

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discover exactly how to eat in a way that BOOSTS your metabolism, balances hormones, FIGHTS stubborn belly fat, heals your gut, and increases your energy, regardless of your "bad genetics".

Raw vegan pizza isn’t just for hippies or hardcore detoxers.

It’s for anyone who wants a nutrient-dense, energizing, and delicious meal. The crust is nutty and chewy, the cheese is velvety and tangy, and the toppings? Whatever you want.

No food coma, no sluggishness—just pure satisfaction.

Plus, it’s loaded with enzymes from raw ingredients, which means your digestion will thank you. And yeah, it’s Instagram-worthy. Priorities.

What You’ll Need

For the crust:

  • 2 cups almond flour
  • 1 cup ground flaxseeds
  • 1/4 cup nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp sea salt
  • 1/4 cup water (or as needed)

For the cashew cheese:

  • 1 cup soaked cashews (4+ hours)
  • 2 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1/4 cup water
  • 1/2 tsp sea salt
  • 1 clove garlic (optional)

For the toppings:

  • 1/2 cup cherry tomatoes, sliced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup bell peppers, diced
  • Handful of fresh basil
  • Drizzle of olive oil (optional)

How to Make It (Step-by-Step)

  1. Make the crust: Mix almond flour, flaxseeds, nutritional yeast, and spices in a bowl.

    Add water slowly until it forms a dough. Roll it out between two sheets of parchment paper until thin.


  2. Dehydrate (or not): If you have a dehydrator, pop it in at 115°F for 4-6 hours. No dehydrator?

    Let it sit in the sun for a few hours or just eat it as-is. We won’t judge.


  3. Blend the cheese: Drain the soaked cashews and blend with lemon juice, vinegar, water, salt, and garlic until smooth. Taste and adjust.

    Want it cheesier? Add more nutritional yeast.


  4. Assemble: Spread the cashew cheese on the crust. Top with tomatoes, onions, peppers, and basil.

    Drizzle with olive oil if you’re feeling fancy.


  5. Devour: Slice it. Eat it. Bask in the glory of your culinary genius.

How to Store It

This pizza is best fresh, but if you must save some, keep it in an airtight container in the fridge for up to 2 days.

The crust might soften, but it’ll still taste great. Pro tip: Store toppings separately if you’re meal-prepping.

Why This Pizza is Actually Good for You

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Unlike delivery pizza, this one won’t leave you in a carb-induced stupor. Almond flour and flaxseeds pack protein, fiber, and healthy fats.

Cashews give you creaminess without dairy. And the veggies? Obvious win.

Raw foods retain more enzymes and nutrients, so your body absorbs everything better.

Translation: more energy, less bloat. Mic drop.

Common Mistakes to Avoid

  • Over-soaking cashews: 4 hours is enough. Any longer, and they get slimy.

    Nobody wants slimy cheese.


  • Too-thick crust: Roll it thin. This isn’t a deep-dish situation.
  • Skipping the dehydrator step: If you want crispiness, patience is key. Or just eat it soft.

    Your call.


discover exactly how to eat in a way that BOOSTS your metabolism, balances hormones, FIGHTS stubborn belly fat, heals your gut, and increases your energy, regardless of your "bad genetics".

Swaps and Alternatives

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No almonds? Use sunflower seeds for the crust. Hate cashews?

Try macadamias for the cheese. Allergic to tomatoes? Use zucchini slices.

This recipe is flexible AF—make it work for you.

FAQs

Can I use a food processor instead of a blender for the cheese?

Yes, but it might not get as smooth. A high-speed blender works best, but a food processor will do in a pinch. Just scrape the sides often.

Is there a nut-free version?

Swap almond flour for sunflower seed flour and cashews for hemp seeds.

It’ll taste different, but still delicious.

How do I make it spicier?

Add red pepper flakes to the crust or cheese. Or top it with jalapeños. Fire it up.

Can I freeze this pizza?

Technically, yes, but the texture will suffer.

Raw vegan pizza is best fresh. IMO, just make it when you’re ready to eat.

Final Thoughts

Raw vegan pizza might sound like a compromise, but it’s a revelation. It’s crunchy, creamy, fresh, and satisfying—without the oven or the guilt.

Whether you’re vegan, health-conscious, or just curious, this recipe delivers. Literally. (Well, you’ll have to make it yourself, but you get the point.)

Now go forth and pizza differently.

discover exactly how to eat in a way that BOOSTS your metabolism, balances hormones, FIGHTS stubborn belly fat, heals your gut, and increases your energy, regardless of your "bad genetics".

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