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Chef Alissa Cohen's Raw Greek Pizza Recipe


Redolent with Mediterranean flavors and sage, a favorite Greek herb. Sage leaves can be crisped in the dehydrator by laying them out on a mesh rash, then topping them with another mesh rack so they don’t blow around. Dehydrate for 24 hours and store in a covered container on the countertop for up to a week. The same method can be used for drying any fresh herbs.

Adapted from "Raw Food For Everyone" by Alissa Cohen.


  • 1/2 cup Quick Cheese
  • 2 Pizza Crusts
  • 2 cups spinach leaves
  • Sea salt
  • Extra-virgin olive oil
  • 1 large tomato, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 8 black olives, pitted and minced
  • 1 tablespoon crisp sage leaves
  • Pinch of crushed red pepper flakes



Spread the cheese over the crusts. Toss the spinach with a pinch of salt and splash of olive oil. Arrange the spinach on the pizzas, followed by the tomato, onion, and olives. Add the sage leaves, a pinch of sea salt, the red pepper flakes, and a drizzle of olive oil.

Place the pizzas on dehydrator racks and dehydrate for 2 hours. Serve immediately.