Vegan Pepperoni Pizza

We had a friend drop by this week for lunch and although he’s not vegan, he was looking forward to some tasty raw food.  What he didn’t expect was to be eating a Raw Vegan Pepperoni Pizza.

This is one of our favourite meals and is very easy to make.  Make several bases and keep in an airtight container in the fridge.

The bases also make great flour-free ‘wraps’, so play around with this recipe.  Add flax seeds for a crunchier base.  Design your own base ingredients eg fresh coconut meat can be purchased from the freezer section of a good health food store/crocery.

Raw Vegan Pepperoni Pizza
Prep time
Total time
GLUTEN-DAIRY-WHEAT FREE Pizza suitable for Vegans and Vegetarians. No cooking required. Just bring your favourite wine and a good appetite! Vegetable pizza bases can be made in advance and store well in airtight container in the fridge.
Recipe type: Anytime Food
Cuisine: Raw Vegan
Serves: 2
  • ½ Cauliflower split into florets
  • 2 Zucchini or Courgette (peeled)
  • ¼ cup Flaxmeal
  • ½ tsp Lake Salt
  • Freshly Ground Pepper
  • TIP: You can use fresh coconut meat for the base as well. Be creative.
Tomato Sauce
  • 1 Cup of Semi-Dried Tomatoes
  • 2 Whole Tomatoes chopped
  • 1 Clove of Garlic
  • 1 Tsp Mixed Italian Herbs (fresh herbs can also be used ie oregano and basil)
  • Salt and freshly ground pepper to taste
Quick Cheese
  • 1 Cup Raw Cashew Nuts
  • ¼ - ½ Cup Water
  • Juice of 1 Lemon
  • 2 Dessertspoons of Nutritional Yeast
  • Salt and freshly ground pepper to taste
PepperoniRaw Pepperoni by Scott Mathias Raw
  • ¼ Cup Ground Almond Meal/Flour
  • ¼ Cup Dehydrated Mushrooms
  • ½ Cup Ground Flaxmeal
  • 1 tsp Garlic Powder
  • 2 tsp Mixed Italian Herbs
  • 2 tsp Onion Powder
  • 1 Dessertspoon White Sesame Seeds
  • 1 Red Bell Pepper
  • 1 Cup Semi-Dried Tomatoes
  • Salt and freshly ground black pepper to taste
  • 2 Medium sized Mushrooms - sliced
  • 6 Olives
  • Fresh basil leaves
  • ¼ Bell pepper - diced
  1. Put the cauliflower florets, zucchini and flaxmeal into a blender.
  2. Blend until pureed - no need to add water as vegetables already moist
  3. Pour onto a teflex or silicone sheet - Use baking paper if you don't have these
  4. Shape into a circle approx 3mls thick. You can make thinner or thicker, to your personal taste
  5. Place in dehydrator at 45 degrees and for 2-3 hours turning half way
  1. Add all the ingredients together in a Vitamix or blender and blend for about 15-20 seconds or until you achieve a rough mixture.
  2. Using a small food form, spoon mixture into circles on a teflex/silicon sheets or baking paper
  3. Dehydrate for 4-6 hours turning frequently.
  4. TIP: If using a fan oven at 50c, reduce drying time by half
Tomato Sauce
  1. Combine all ingredients in a vitamix or small blender and blend for a few seconds until thick tomato sauce is achieved
Quick Cream Cheese
  1. Blend all ingredients until smooth cheesy sauce consistency is achieved
  2. Check taste and adjust seasoning if required.
  1. Spread some of the Tomato Sauce onto your Pizza base
  2. Drop or spread portions of the creamy cheese sauce on top
  3. Add vegetables of your choice to decorate your pizza and remember to top off with your deliciously tasty and healthy raw pepperoni pieces
  4. TIP: Add any other vegetables of your choice eg artichokes, asparagus, onions etc.
  5. ENJOY!


As with all things new, practice makes perfect.  It’s really difficult to spoil a raw vegan recipe.  These instructions are just a guide. REMEMBER… you are using fresh ingredients so taste as you go and made adjustments to suit your own personal preferences.

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Scott Mathias & ToastiScott Mathias is a Certified Holistic Health Coach (CHHC) and a member of the American Association of Drugless Practitioners (AADP). Scott is a Digestive Health and Raw Food Educator who takes an integrative approach to solutions, based on functional aspects of the body and his own ‘self healing’ experience which led him to create his own iLifeFoods range of plant-protein healing products. A former television network presenter both in Australia and New Zealand, Scott is the author of‘Understanding The Divine Gut – How To Eat Your Way To Ultimate Digestive Health’and the acclaimed, ‘Lets Eat RAW’Vegan recipe book. Scott lives in Noosa, QLD with his Scottish partner Clare.




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