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Chef Alissa Cohen's Raw Greek Pizza Recipe

Staff Writer
Chef Alissa Cohen's Raw Greek Pizza Recipe
Tara Donne

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.

Deliver Ingredients


  • 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.

Greek Shopping Tip

Stock up on good quality extra-virgin olive oil, feta cheese, Kalamata olives, red wine vinegar, oregano, and lemons – these ingredients are central to Greek cuisine

Greek Cooking Tip

Simplicity is the secret to Greek cuisine, so paying attention to details such as marinating, seasoning well, and using only the freshest ingredients is key.