Gluten, Yeast & Guilt Free Superfood Pizza Bases (vegan)

Soo i've been experimenting with bases again, for those of you who follow my insta journey (@rawspirations) you are probably aware of the slight obsession I have with pizzas! I'm forever curious to see how flavours compliment each other and what works with what when trying to squeeze in as much nutrition as possible. I honestly didn't think this one would turn out that nice so was pleasantly surprised when these turned out to be one of the nicest bases i've made and amazed by how well it binded making a nice crisp crust and perfect centre.

I hope you love it too, be sure to tag me if you remake so i can see all your fabulous recreations and toppings you used! @rawspirations!!

Ciao for now and Buono appetito  xx



  • 1/2 cup organic/activated almonds (I used 2Die4 live foods brand)
  • 1/2 cup organic brown flaxseed meal (If you can grind your own in coffee grinder its more nutritional)
  • 1/2 cup organic/activated pepitas (pumpkin seeds)
  • 1 cup organic hemp hearts/seeds
  • 1 garlic clove
  • 1/2 small brown onion (peeled)
  • 1/2 cup chopped organic basil
  • 1 egg (I used Orgran vegan egg replacer)
  • 1/2 tsp organic Xylitol Birch or non bitter stevia
  • 1/2 tsp celtic or himalayan crystal salt
  • 1-2 tbs Olive oil (for sealing)
  • 1/3 cup coconut flour for rolling dough


  1. Preheat oven to 180 degrees celcius
  2. Place all ingredients except olive oil and coconut flour in food processor and blend until you reach a dough like consistency.
  3. Sift flour across a chopping board and onto hands so it doesn’t stick and start shaping dough into 3 pizza bases. Seal pizzas entirely by brushing olive oil over each one and place on a line baking tray to place in oven.
  4. Bake for 25-30 minutes or until golden brown on edges.

Top with your favourite toppings, I used ripe avocado, truss tomatoes, kalamata olives, basil and fresh chilli!



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