Your whole food, plant-based life.

Raw Pizza Night!

I always love experimenting with ingredients. Lately, I have been on a buckwheat binge. Buckwheat is gluten free and a great alternative to wheat. Did you know that buckwheat is not a grain? It is actually a seed that is related to rhubarb.



I have an affinity with buckwheat. When I was a little girl, my dad, ever the nutrition conscious chef, used to make us buckwheat pancakes for Sunday morning breakfast. I loved it when my dad cooked. Everything seemed more special, probably because he didn’t do it that often. Mom made beautiful, delicious dinners every night but turn Dad lose in the kitchen and somehow magic was born.

Buckwheat has amazing health benefits. First of all, it’s a great source of Manganese. Why is that important? Manganese helps your body in many ways. It helps keep your bones healthy, and maintain healthy blood sugar levels. It supports thyroid function and protects your cells from free radical damage. If that isn’t enough, it also helps maintain healthy nerves.

Buckwheat is also great for your cardio vascular system. What more can you ask for?

Today’s raw pizza recipe takes advantage of that wonderful seed in it’s crust. I have had many requests for pizza so I finally dug in and made one for you. I must admit, this recipe is a complete winner. The recipe looks long but it you make the crust and mushrooms ahead and it is easy to throw together.


Share Via
Share on Pinterest
Share with your friends



  1. Jeannine wrote on August 5, 2014

    Also, what’s the best way to store them and how long will they stay fresh? Can they be frozen or does that kill the live nutrients? Thanks!!!

    • Susan wrote on August 21, 2014

      Hi, Jeannie, If you want to store these, I would suggest making each part and storing it separately. You can freeze the ingredients without killing off the nutrients. Cheers!

  2. Jeannine wrote on August 4, 2014

    I just want some help with dehydrating. I tried this recipe but the crusts took forever to finish. About how long should they actually stay in the dehydrator? Thanks in advance. I’m planning to make this again as soon as my next batch of buckwheat sprouts.

    • Susan wrote on August 21, 2014

      Jeannine: There are a lot of factors that will influence your dehydrating time. The type of dehydrator you have, the actual temp you are dehydrating at, how thick you actually made the crusts, etc. The best answer is dehydrate until dry. I know that doesn’t really help but you can also cut down the dehydration time by starting at a higher temp and reducing after the first 45 minutes. Don’t worry, it will still be raw as the food temp never gets above 115. Cheers!

  3. Veronica wrote on June 12, 2014

    Crust does not stay together. Not sure what I did wrong, as I followed the recipe exactly. Could it be that my buckwheat and walnuts were already presoaked and dehydrated dry? I plan to take the crust, which is powdery and loose, and add flax tomorrow, and see if I can still salvage it. It sure did smell up the house today. Smelled so good, was disappointed that we wern’t able to eat it.

    • Susan wrote on June 12, 2014

      Yes. If your walnuts were dehydrated dry, you effectively removed all of the water from the recipe that would have bound it together. You could probably just throw it into the food processor, add a little water and re-dehydrate it. But you do need liquid. Cheers!

  4. Kaitlin wrote on January 18, 2014

    I have been eating raw using three cookbooks I ordered and just stumbled upon your site. I’ve already made two of your recipes- amazing! One thing that is troubling me is that other raw chefs and authors have recommended not to exceed 108-114 in the dehydrator. Most of your recipes call for an initial temperature of 145. Do you believe that this temperature is safe and preserves the raw status? Thank you!

    • Susan wrote on January 20, 2014

      Yes, it is still raw. Please see the FAQ page to understand why the integrity of the raw food stays intact. Cheers!

  5. Ursa wrote on January 13, 2014

    I’m a raw newbie, who made this pizza yesterday. With every bite that I took I was more and more amazed with the flavours. Truly couldn’t believe it could be this delicious! 🙂
    Thank you!

  6. Gina R wrote on December 1, 2013


    I just made this recipe yesterday and also had a problem with the crust falling apart. Please tell me if you think maybe it was dried too long, not long enough or if I need to add something else? I dehydrated the crust overnight, and used what your recipe called for.

    Thank you in advance!

  7. loquia wrote on November 28, 2013

    i have made this before and its great


Post a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

ooter(); ?>