Pizza & Focaccia

Online Workshop

Pizza and Focaccia were originally relatively healthy homemade meals. With original wheat that had minimal gluten, fermented dough, tomato sauce made from garden tomatoes and light cheeses from your own animals. It is with the industrialisation of food that pizza became junk food because all of its ingredients are not what they used to be and it is full of refined, artificial and unnatural ingredients that are very bad for your health!

Otherwise pizza itself is not unhealthy! All it is is dough, tomato sauce and a white cream! Then comes additional decorations, some veggies, olives, herbs and we can also make some ‘meat’ if you really want to recreate the experience of a Pepperoni Pizza, for example.

Focaccia, for those of you who don’t know is a spongy oven baked bread stuffed with veggies and herbs. Delish!

So are you ready to ‘raw-veganise’ these?

This Pizza and Focaccia are going to be extra special because they are low-fat! No nuts, that’s right! And zero compromise on taste! So you can actually indulge with no side-effects of feeling heavy! You ate a pizza, tasted amazing, satisfying and filling enough, comforting, enough calories and nutrient-dense, but felt like you ate a salad 🙂 Simply because of the way it is made, the type of ingredients and their combination.

Good recipes is one of those things that adds joy to life.

In this online workshop, you will learn how to make:

  • Pizza Crust (its different possible shapes and thicknesses)
  • Tomato Sauce
  • Cream Cheese
  • Rawsted Veggies
  • Focaccia

Note: All recipes are nut-free and oil-free.

Online Workshop Breakdown:

This Online workshop happened Live, and is now available as a recording with the recipe videos, written recipes and the additional material. You have missed nothing! Below is the live schedule that was recorded:

  • 5pm – 6pm Introduction, Ingredients Talk, Marinating the Veggies to ‘rawst’, Preparing the dough for the crust
  • 6pm – 7pm Making of the Tomato Sauce and the Cream Cheese, Rawsting the veggies
  • 7pm – 8pm Making of the Focaccia and Pizza Crust


Bonus Recipes:

  • Basil Pesto
  • Parsley Pesto
  • Mrawzzarella (Raw Plant-based Mozzarella)
  • Pepperawni (Raw Plant-based Pepperoni)


  • Next day Live to assemble the Pizza and take out the Focaccia! (time will be announced during the workshop, we will agree together) A short live where I will be showing you when I remove the Pizza Crust and Focaccia from the dehydrator, show you how to preserve/store them, show you how to assemble the pizza and give you ideas of the different possible assembling combinations and methods. You will then be able to store the Pizza, Focaccia and any of the left condiments in the fridge to enjoy later. I will show you how to warm your pizza before eating.

Online Workshop Guidelines:

Unlike a real workshop, in this online workshop, you will buy ingredients yourself prior to the workshop and make the recipes with me. And, you will get to keep all the yummy food for yourself to enjoy later!

You will probably be in your kitchen where you have access to all your material and ingredients, and you will be able to ask questions throughout the workshop and interact with me.

All the recorded videos, written down recipes and all the material will be available to for a lifetime.

Equipment needed:

You need a good blender for this workshop (preferably high-speed), a dehydrator or low temperature oven, a food processor (not crucial, the blender can do the job). Do not book if you do not have these appliances.

You will also need Raw Organic Buckwheat that we will sprout and Psyllium Husk, so make sure these are available to buy in your area or online. You can also buy readily dry sprouted buckwheat (more details in the shopping list).

Once you sign up, you will receive an email confirmation, the shopping list and the link to join the online workshop.

The workshop will happen live on a private Instagram page. You will have access to the private workshop page immediately after signing up where content, the shopping list and preparation guidance are waiting for you. Make sure you read the posts before the workshop!

If you have any questions before signing up, contact me on


Can’t wait! See you on Sunday 🙂






Testimonials from the previous Online Workshops:

Carina, Germany

“When I think about our workshop yesterday I have a big smile on my face, the same as the whole time during the workshop. I would have never thought that an online workshop, where you are alone in your kitchen and only connected via phone, is so much fun 😍 the recipes we made are too good to be true, really simple to make but so delicious. And also very easy to digest and not that heavy, because i have a sensitive gut. And last but not least: you can really feel myriams passion and love for teaching and the food she creates. The energy was so nice ❤️ can’t wait for the next workshop, will definitely take part again 🙌”

Emilie, France

“Yesterday, I attended an online workshop with @raw.mama.nature. Everyone in his/her kitchen! We followed her instructions to prepare 3 dips, all raw vegan.
🔹️humus (without chickpeas, easy to digest),
🔹️tomato sauce (very low fat but really tasty and consistent!)
🔹️vegan “goat” cheese (so delicious…)
It was…WONDERFUL! Myriam (@raw.mama.nature) gave us all the advice we needed, some suggestions (how to decline/combine these recipes) and replied to our questions on recipes but also on the raw food diet! Really interesting. I felt like I was close to her and other participants.
Now I am just alone to enjoy these delicious dips… but I took notes to prepare them again 😊
A good thing: we are able to see the workshop again, in replay (private access for participants)
Today at lunch I enjoyed tomato sauce and vegan “goat” cheese on salad… oh my God, it is SO yummy! It tastes like pizza (even better ^^).
My advice: Go follow her!!!
I can’t wait for the next workshop 😊
Thank you @raw.mama.nature!”