Rawsome Pizza

Serves 2-3

This vegan pizza recipe from cookbook author Emily von Euw is also nut free, egg free and dairy free.




  • ½ onion
  • 2 cups sweet corn kernels
  • 1 zucchini
  • ¼ cup white sesame seeds
  • ¼ cup ground flaxseeds
  • 2 peeled garlic cloves
  • ½ teaspoon black pepper
  • ¼ teaspoon chili powder
  • ¼ teaspoon cumin powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1 tablespoon miso paste
  • ½ cup dehydrated tomato slices
  • ½ cup chopped zucchini
  • 1 tablespoon fresh lemon juice
  • Handful of fresh basil leaves
  • 1 date
  • 1 garlic clove
  • ¼ cup basil leaves
  • 1 cup spinach leaves
  • 1 diced avocado
  • 1 diced tomato
  • 3 tablespoons tahini
  • ¼ onion, diced
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 teaspoons fresh lemon juice


To make the crust: Process all ingredients in food processor until a paste forms. Add more spices, salt or olive oil to taste, but keep in mind the flavor will become intensified after baking. Spread the paste onto a lined baking pan and form it into a round pizza crust, but leave it quite thick, around ¹⁄3-inch. (The dough will shrink.)

Bake in the oven on its lowest temperature setting until the crust is firm all the way through, about 5 hours. Alternatively, put crust in the dehydrator at 115° F for 7-9 hours. Once crust is entirely firm, carefully flip crust and “bake” for about 1 more hour or until the whole thing is crispy and holds its shape. Let the crust cool for 1-2 hours.

To top the crust: Combine all sauce ingredients in a food processor or blender, and blend until smooth. Spread the sauce on your crust (don’t use too much or the crust will become soggy). Decorate with whatever toppings you like, and serve immediately.


Nutrition Analysis: 460 cal, 27 g fat, 0 mg chol, 280 mg sodium, 51 g carbs, 15 g fiber, 16 g sugar, 15 g protein.


Reprinted with permission from The Rawsome Vegan Cookbook by Emily von Euw (Page Street Publishing, Dec. 8, 2015). Photography by Emily von Euw.