Mexican Pizza Recipe

Raw Mexican Pizza Recipe by Elaina Love


Sour “Cream”

2 cups pine nuts
1/3 cup water
1 tsp. raw apple cider vinegar or more to taste
1 1/2 tsp. unpasturized light miso paste
1/4 tsp. Celtic sea salt
1 1/2 Tbs. lemon juice (about 1/2 lemon)

*** Blend all ingredients together in a blender until smooth and creamy.

Taco Filling By Matt Samuelson

2 cups pulp from your juicer of carrot, parsnip and/or celery root loosely measured
1/2 cup sun-dried tomatoes, soaked one hour or more and pureed in a blender
2 1/2 Tbs. olive oil
1/4 red onion, finely minced
1 1/2 tsp. onion powder
1 tsp. garlic powder
1 1/2 tsp. chili powder
1 tsp. cumin powder
1/8 tsp. cayenne
1/2 tsp. Celtic sea salt
1 1/2 tsp. unpasteurized dark miso paste

*** Using your hands, mix all ingredients together well in a large bowl. Let sit for an hour or more for flavors to meld.


2 Avocados in ¼ inch slices
1 large tomato, thinly sliced
1 head cilantro, stems removed
1 red onion, thinly sliced (dehydrated 1/2 hour before assembling)
1 jalapeno, minced (dehydrated 1/2 hour before assembling)
¼ head of Romaine (inner leaves are best) thinly sliced

Assembly for the Mexican Pizza:

♥ Start by laying the Taco Filling on the crust
♥ Dollop the sour “cream” on the filling and spread it lightly.
♥ Sprinkle the cilantro leaves over the sour “cream”
♥ Add the avocado slices
♥ Place the tomato rounds over or around the avocado
♥ Top with the onions and jalapenos
♥ Place the pizza in the dehydrator for ½ hour or more before serving.
♥ After removing the pizza from the dehydrator, sprinkle with Romaine lettuce.

How to Prepare Crust

3 C Chopped and Peeled zucchini (about 3 squash)
1 1/2 tsp. Celtic Sea Salt
1/2 C A high quality extra virgin olive oil OR Bariani olive oil
1 C golden or brown flax meal (about 3/4 C whole seeds, ground)
1 C soaked almonds (about 1/2 C before soaking for 8 hours)


Blend the zucchini, salt and oil until smooth.
Add the almonds and blend until the entire mixture is smooth.
You may need to use a spatula or celery stick to get the mixture to blend.
Pour the blended mixture into a bowl and add the flax meal.
Let the batter sit for a few minutes to let the mixture thicken.
Shape into 4 small or 2 large pizza crusts on 16×16 inch dehydrator trays covered with Teflex sheets.
Dehydrate the crusts at 105 degrees for 4 hours. Remove the Teflex sheets and continue to dehydrate until the crusts are firm.
It may take 8 or more hours altogether.
Make sure to dry the crust upright after flipping otherwise they will bow in the wrong direction.

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Jane Heyman
Jane’s background in Nursing and Medical Administration are a perfect fit with the role she has created as co founder for My Healthy Living Coach (MHLC). Having seen the effects of chronic illness, her attention to alternative living was born. The combination of natural therapies with traditional medical practices is something that Jane is particularly interested in researching and reporting.