Yummers, folks! This is one of TWO pesto pizzas I have to share with you. This one is a simple, low-glycemic, delicious, and vibrant-looking pizza with tons of fresh vegetables… and the other one is a #ketogenic (meaning higher in fat, lower in carbohydrates) with a pumpkin-seed-based pesto.


Both are delicious (ketogenic above), but this one (below) has been begging to be made for quite some time.

First off is a simple nut & seed crust. In one of my previous pizza posts, I shared a sprouted buckwheat crust (which I prefer if I eat raw pizza), but variety is good:

Nut/Seed Pizza Crust

Preparation Time: 15 Minutes

Serving Size: 6 Servings or 2 Pizza Bases (Circular – 2 Trays)


[Live Food, Vegan] Pesto Pizza!
Recipe Type: Entree
Cuisine: Live Food, Vegan
Author: Amanda Froelich
Prep time:
Total time:
Serves: 6-8
Delicious low-glycemic, live food, and vegan pesto pizza.
  • 2 Cups Almonds, ground (in a food processor or Vita-Mix)
  • 1 Cup Flax, ground
  • 1 Cup Water
  • 1 ½ Tbsp Extra Virgin Olive Oil
  • 1 Tbsp dried Basil
  • 1 Tbsp dried Thyme
  • 1 Tbsp dried Rosemary
  • ¾ tsp Sea Salt
  1. Grind almonds in a food processor Vita-Mix until a fine flour. Put your almond meal in a medium-sized mixing bowl.
  2. Add the rest of the ingredients; stir and combine with a wooden spoon. The texture should now resemble pizza dough!
  3. Make small pizza crusts out of the dough, or one large, or 2 medium crusts. They should be about ¼ inch thick. Place on Teflex sheets or parchment paper so they do not stick to the dehydrator trays.
  4. Dehydrate for 10-11 hours at 105 degrees F. Halfway through, flip your crusts and peel off the Teflex sheets.
  5. Dehydrate until completely dry; store in zip-loc bags in the fridge, or serve right away.



Next is the simplest – yet incredibly delicious – pesto.

[Live Food, Vegan] Pesto Pizza!
Recipe Type: Spread
Cuisine: Live Food, Vegan
Author: Amanda Froelich
Prep time:
Total time:
Serves: 4
Creamy, nutritious, and delicious (live food, vegan) basil-pesto spread.
  • 1 ½ Cups Fresh Basil
  • 1/3 Cup Olive Oil
  • 1 Cup Pine Nuts (may sub Hemp Seeds)
  • 5 Cloves Garlic
  • 1/3 Cup Nutritional Yeast
  • ¾ tsp Sea Salt
  • ½ tsp Black Pepper
  1. Grind nut or seed in a food processor until finely ground (though not too long, the natural fat in pine nuts will make it into a butter quickly!)
  2. Add remaining ingredients and process until well combined.
  3. Store in an air-tight container for 5-6 days.


Create this duo and you’re ready to make your pizza!


Once your crusts are dehydrated, take out of the dehydrator and spread with your silky-smooth pesto. It should be thick but creamy, flavorful yet not overbearing.


Then top it with WHATEVER you like. Maybe throw on a brazil-nut parmesan (recipe coming soon!), tomatoes, sliced onions, olives, marinated broccoli (in coconut oil and/or salt), and your favorite colorful vegetables.


While I don’t eat gourmet raw very often, I enjoy making it for people who are seeking to transition off Standard American (or British) food because it is SO much easier to digest, leaves them energized, helps them lose weight incredibly fast, and is a fast-track way to help alkalize their body with expanding (energetically speaking), green foods.


This is how we make FOOD OUR MEDICINE, and it is as simple as getting creative in the kitchen and ENJOYING our labors.


I hope you love this pesto pizza… And if you did, subscribe and receive the FREE E-book (Part 1 of the Ultimate Living Foods Guide) which walks you through ALL the basics, stock-ups, and equipment need-to-knows to become a self-trained living foods, plant-based chef in no time.

Much love! Bloom for Life, it is your purpose.