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Raw Chef Alissa Cohen's Pizza Crust Recipe


Raw Greek Pizza

These crusts stay fresh for up to a week, making this pizza dough convenient to assemble any time of day. They are chewy and flavorful and make a perfect thin-crust pizza.

Click here to see Chef Alissa Cohen's Raw Greek Pizza recipe.

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


2 medium carrots

3 celery stalks

1/4 fennel bulb

2 garlic cloves

1/2 small red onion

4 jalapeño-stuffed green olives

1/2 cup chopped tomatoes

1 tablespoon extra-virgin olive oil

1 tablespoon chopped fresh flat-leaf parsley

1 tablespoon chopped fresh rosemary leaves

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

2 cups flax meal


Put the carrots, celery, fennel, garlic, onion, olives, and tomatoes in food processor. Blend to a smooth consistency. Add the olive oil, parsley, rosemary, salt, and pepper. Pulse to incorporate. Add the flax meal and pulse to create a spreadable but firm batter. Add up to ½ cup more flax meal if the dough is too wet.

Pour 8 to 10 ½-cup measures of batter onto Teflex-lined dehydrator racks. Use an offset spatula to spread the batter into rounds that are 6 inches in diameter and ¼- to ½- inch thick. Dehydrate for 8 hours. Remove the racks, turn the crusts over, peel off the Teflex sheets, and dehydrate for another 2 hours, until the crusts are firm but not too crisp.

Use as directed immediately in the pizza recipes or cover and refrigerate for up to 4 to 5 days.