top of page

Raw Pesto and Caramelized Onion Pizza


For the base

3 cups sprouted buckwheat

2 avocados or 1/2 cup almond butter

1/4 cup olive oil

1/4 cup fresh basil

3 tablespoons Italian seasoning

1/2 cup sun-dried tomatoes

3 tablespoons lemon juice

1/2 teaspoon salt

3 medium tomatoes

Grind all ingredients in a food processor until they have a paste consistency.  Spread approximately 1/2″ thick onto a Paraflexx sheet in a circle and dehydrate at 115° F for a few hours, or until you are able to turn it upside down onto another dehydrator tray and peel off the nonstick Paraflexx sheet.

Dehydrate for another 8 to 10 hours or until base is dry enough to hold together.


For the caramelized onions

1 cup soft dates

3 tablespoons tamari

2 tablespoons olive oil

1/4 cup water

1 large onion, sliced thinly (Use a mandoline if you have one.)

Blend all ingredients except the onions in a high-speed blender, until smooth.

In a bowl, hand mix the date mixture with the onions until they are thoroughly covered.

Dehydrate at 115° F on a non-stick sheet for 2 to 3 hours, so they soften and take on a cooked appearance.


For the pesto

2 cups basil

1/4 cup pine nuts

1 tablespoon olive oil

1/4 teaspoon salt

2 teaspoons lemon juice

Pulse all ingredients in a food processor until broken down, but leave some texture to the finished pesto.


For the tomato sauce

10 basil leaves

1 cup sun-dried tomatoes

1 cup tomatoes

2 teaspoons lemon juice

1/4 of a medium onion

1 soft date

Blend all ingredients in a high-power blender until smooth.


For the cheese

1 cup macadamias

1 1/2 tablespoons lemon juice

1/4 teaspoon salt

1/4 cup water

1 tablespoon nutritional yeast

Grind all ingredients in a food processor until they have a fluffy consistency.



Spread the tomato sauce onto the base.

Then sprinkle on the pesto, macadamia cheese and caramelized onions evenly to produce a beautiful layered and textured pizza.


*Adapted from

bottom of page