Hemp Pizza


(For the Crust)

  • 1/2 cup of hemp seeds
  • raw pumpkin seeds, and raw sunflower seeds
  • 1 cup raw walnuts
  • 1 tsp. Sea salt or Himalayan salt & pepper
  • 2 tsp. Dried basil
  • 1 tbsp. Raw agave
  • 1 tbsp. Water, as needed
  • 1/2 onion, sliced.

(For the Spinach Pesto)

  • 4 cups organic spinach;
  • 1/2 cup raw pine nuts
  • 1/2 tsp. Sea salt or Himalayan salt & pepper
  • 1/ 8 cup water, as needed
  • 1 tsp. Agave.

(For the Marinated Vegetables)

  • 3 mushrooms
  • 1 bell pepper
  • 1 tomato
  • 1 tsp. Coconut aminos. 


(To Make the Crust)

1. Pulse all the ingredients in your food processor until everything starts sticking together.

2. Divide the mixture into four and shape each quarter into your desired pizza crust shape. Line dehydrator sheets with parchment paper and place them on the sheets.

3. Place the trays in the dehydrator for 4-5 hours, or until crispy.

(To Make the Pesto)

Put all the ingredients in your food processor (no need to wash it after making the crust) and process the ingredients until you get a smooth consistency. Pour the pesto in a bowl, cover with plastic wrap, and set aside in the fridge.

(To Prepare the Veggies)

Cut all the veggies into thin slices and mix in with the coconut aminos and your favorite herb blend. Marinate them in your dehydrator until they are soft. 

(Putting the Pizza Together)

When the crusts finish, gently spread the pesto on all of them and top with the marinated veggies.