Italiano Zucchini Pizza


Pizza Crust:

  • 2 c. soaked raw buckwheat groats
  • 1 c. sunflower seeds, soaked overnight
  • 1/3 c. sundried tomatoes
  • 3/4 c. water from soaked tomatoes
  • 1/4 c. fresh basil, packed
  • 1/4 c. diced onion
  • 2 garlic cloves, crushed
  • 1 Medjool date, soaked, pitted
  • 1 Tbsp. fresh rosemary
  • 1/2 tsp. Himalayan salt
  • 3 Tbsp. extra virgin olive oil
  • 3 Tbsp. soaked flaxseeds

Pizza Veggies:

  • 2 zucchini, spiral cut
  • 1/2 medium red onion, diced
  • 1 red pepper, sliced thinly
  • 2 Tbsp. olive oil
  • 1 Tbsp. chopped fresh basil
  • 1 Tbsp. chopped fresh oregano
  • 1/4 tsp. Himalayan salt


  • 4 c. spinach
  • 6 Roma tomatoes, sliced
  • 2 Tbsp. olive oil
  • 1/4 tsp. Himalayan salt
  • 1/4 tsp. cayenne, opt.
  • 1 Tbsp. Italian seasoning

Macadamia Almond Cheese:

  • 1 c. macadamia nuts, soaked 4 hours or overnight
  • 1 c. almonds, soaked
  • 1 c. water
  • 2 Tbsp. tahini
  • 3/4 tsp. Himalayan salt
  • 1/2 c. nutritional yeast
  • 2 Tbsp. lemon juice
  • 1 tsp. maple syrup

Macadamia Cashew Feta Cheese:

  • 1 c. macadamia nuts, soaked
  • 1 c. cashews, soaked
  • 2 Tbsp. lemon juice
  • 2 Tbsp. nutritional yeast
  • 2 Tbsp. spring onion, white part only
  • 3/4 tsp. Himalayan salt


  1. Place buckwheat, sunflower seeds, tomatoes, onion, basil, rosemary, date, salt, flaxseed, olive oil, water, garlic into food processor. Process until smooth.
  2. Spread in a circle on dehydrator tray. Dehydrate at 110 degrees for 12 hours or overnight, turning over after 6 hours.
  3. Tear spinach; add zucchini, onion, pepper, olive oil, basil, oregano and salt. Massage lightly, then set aside to marinate.
  4. Combine tomatoes, olive oil, salt, Italian seasoning and cayenne. Set aside to marinate.
  5. In blender, combine macadamia nuts, almonds (peel if desired), water, tahini, salt, nutritional yeast, lemon juice and maple syrup. Blend until very smooth, adding more water if necessary.
  6. Place a piece of cheesecloth into a bowl. Pour mixture into cheesecloth, wrap, place under a weight and leave in refrigerator overnight. Spread this cheese over the prepared pizza crust.
  7. In food processor, place cashews, macadamias, yeast flakes, onions, lemon juice, and Himalayan salt and process until crumbly.
  8. Place on dehydrator sheet and dehydrate for 4 hours.
  9. To assemble pizza, arrange tomatoes over the crust and cheese. Top with vegetables. Sprinkle macadamia cashew feta over the top. Serve.
Browse Cook(s): Evita Tezeno
Browse Theme(s): Raw Foods Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.