Raw Pizza Crust + Kale-Hemp Pesto

I promised you more raw and lightened up fare for the upcoming warmer months and this dish does not disappoint! I’ve been wanting to make a raw pizza crust for like, forever. Finally. First time was the charm with this endeavor. I love it when that happens. Most often there are multiple attempts to get it just right. Yay!

Raw Pizza Crust + Kale-Hemp Pesto

Ingredients
~ for the crust
  1. 2 cups rough-chopped zucchini
  2. 1 cup raw pine nuts
  3. 1 medium red bell pepper, chopped
  4. ¼ cup hemp seeds
  5. ¼ cup sun-dried tomatoes
  6. ¼ cup ground flax seeds
  7. 3 TBS nutritional yeast
  8. 1 TBS Italian seasoning
  9. 1 TBS lemon juice
  10. 1 tsp dried or fresh oregano
  11. 1 garlic clove or ½ tsp garlic powder

~ for the pesto
  1. 2 cups loosely-packed fresh basil
  2. 2 cups loosely-packed kale (I used baby kale)
  3. 1 cup raw walnuts
  4. ½ cup hemp seeds
  5. ¼ cup nutritional yeast
  6. 2 TBS lemon juice
  7. 1 garlic clove
  8. ¼ cup water

Method
~ for the crust
  • Soak the sun-dried tomatoes until they are soft (about 3-4 hours). Drain and rinse.
  • Add all ingredients to a food processor and pulse/process until everything is well combined and still a little chunky, scraping down the sides as needed. You should be able to see bits and pieces of the veggies (see photo above).
  • Drop the mixture by about ½ cupfuls onto dehydrator trays lined with non-stick sheets (you'll need 2 trays for the 6 crusts). Smooth and shape into 5" disks, about ¼" thick. Keep the edges a little higher than the center, just like a baked pizza crust. This will hold your toppings on them better.
  • Dehydrate at 115°F for 8 hours (see notes).
  • Remove the crusts from the non-stick liners and place them back to dehydrate for another 8-10 hours at 105° F. When they're done they should be firm enough to pick up easily with no sign of moisture.
  • Store in an airtight bag for freshness if not using right away.