Traditional Algerian Pizza

Prep time: 30.      Dehydration time: 10-16 hours.       Feeds: 4 people.       Equipment needed: Food Processor, High Speed Blender, Dehydrator.

In Algeria, the traditional pizza is eaten at the bakery where you buy bread, baked foods and cakes and not at a pizzeria. It is made square not round and it comes without cheese and it’s freaking delicious! So here is my raw vegan version and it’s actually a perfect dish when I want a comforting yummy pizza but a light one.

STEP 1) Pizza Crust


In a food processor, grind the following ingredients:

  • 1 bowl of dry sprouted buckwheat (appx. 250g)
  • 1 tbsp of chia seeds
  • 1 tbsp of pure organic nutritional yeast
  • 1 tbsp of nigella seeds (optional)
  • 2 tbsp of psyllium husk
  • 1 tsp of turmeric
  • 1/8 tsp black pepper
  • 1 tbsp of coconut sugar
  • Himalayan Salt (to your taste)

then add

  • 2-3 bowls of chopped pumpkin (appx 1-1.5kg)
  • 1 chopped spring onion

And continue mixing till you get a dough. Let it set in the food processor for 15-20 mins for the psyllium and chia to absorb the water content from the pumpkin and inflate and create bubbles to make the bread spongy. Dehydrate for 12-16 hours at 42°C (107°F).

STEP 2) Tomato Sauce

Blend roughly or until smooth:

  • a handful of cherry tomatoes
  • a handful of dry tomatoes
  • 3 dates
  • 1 tsp of red grape vinegar
  • 1 tsp of lemon juice – pinch of smoked paprika, black pepper, salt
  • optional if like spices: add a pinch of cumin, chilli and caraway
STEP 3) Assemble

Spread a thin layer of tomato sauce on the crust, add thin slices of red pepper, black or green olives, chopped spring onion or caramelised onions, sprinkle thyme and parsley.