Summer Sanders, the beauty behind Sedona's Local Juicery, shares her simple & straightforward raw food recipe that will keep you coming back for more! Create your own version with a variety of topping options or try different sauces, like my cilantro pesto. A summer dish that's sure to please the palate - Enjoy!! 

S | This is one of my favorite raw recipes I turn to when I want to wow people or do something a little more special than just raw pasta. It’s very versatile; You can customize this recipe to fit your favorite vegetables and herbs. You can even play with the sauce: for a sweeter sauce, add a few pitted dates. For a more robust sauce, add a splash of red wine, a tablespoon or two of fresh basil leaves, and a few raw organic cashews. There is a lot of room for creativity here.

I love having interactive dinner parties where I make the crust and sauce and then have people bring their favorite toppings… sometimes I add raw goat cheese, heavenly.  


Raw | Vegan | Paleo

Serves 6 to 8

What You’ll Need

For the Crust

1 small sweet white onion

1/4 cup raw organic olive oil

1 medium yellow squash, coarsely

1 cup raw organic walnuts

2 dates, pitted

1/4 to 1/2 teaspoon sea salt

1/4 cup ground golden flax

For the Sauce

2 medium Roma tomatoes, coarsely chopped

1/2 cup soaked sun dried tomatoes

1 tablespoon organic cold-pressed olive oil

1 teaspoon minced fresh oregano

Sea salt to taste

Choice of Toppings

1 tablespoon capers

5 to 8 Kalamata olives, pitted and thinly sliced

1/2 red bell pepper, cored and julienned

1 cup fresh arugula

1/4 cup chopped fresh broccoli marinated with olive oil

2 raw organic macadamia nuts, grated

1 cup sliced, dehydrated red onions

         Method For Crust

1.    Coarsely the onion and transfer to a food processor. Add the olive oil, squash, walnuts, dates, and salt. Blend until well combined, pulse a few times if there are still chucks.

2.    Transfer to a bowl, stir in the ground flax seeds, and set aside to thicken, about five minutes.

3.    Spread the mixture onto Teflex sheets, about 1/4- to 1/2-inch thick, then cut into desired shapes and dehydrate for 12 to 24 hours. *You may want to turn them after 8 hours.

4.    If you don’t want to wait, bake it in the oven at lowest setting until golden brown.

Method For Sauce

1.    In a food processor, combine the raw and sun-dried tomatoes, olive oil, oregano, and sea salt.

2.    Process for about 30 seconds, or until desired consistency is reached (smooth or a bit chunky).

3.    Set aside.

To Assemble

1.    Put your crust on a nice serving platter or a cutting board, spread your pizza sauce on and any other sauces (such as pesto), and top with your favorite toppings. Eat immediately… pairs perfectly with your favorite glass of wine.