Pesto & Caramelised Onion Pizza

By Chef: Russel James
Posted: September 25, 2011


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Finally you can enjoy a raw caramelized onion and pesto pizza. Yes, it does require a little extra time and prep work but the result is well worth it. Double the batch so you can have pizza for the week.


For the base

  • 500g (approx 3c) buckwheat, sprouted for a few days until it has a small ‘tail’
  • 2 avocados or 1/2 cup almond butter
  • 1/4 cup olive oil
  • 1/4 cup fresh basil
  • 3 tablespoons Italian seasoning
  • 1/2 cup sun-dried tomatoes
  • 3 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 3 medium tomatoes

For the caramelized onions

  • 5 large onions, sliced thinly (use a mandoline if you have one)
  • 1 cup soft dates
  • 3 tablespoons tamari
  • 2 tablespoons olive oil
  • 1/4 cup water

For the pesto

  • 2 cups basil
  • 1/4 cup pine nuts
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 2 teaspoons lemon juice

For the tomato sauce

  • 10 basil leaves
  • 1 cup sun-dried tomatoes
  • 1 cup tomatoes
  • 2 teaspoons lemon juice
  • 1/4 of a medium onion
  • 1 soft date

For the cheese

  • 1 cup macadamias
  • 1 1/2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 1 tablespoon nutritional yeast


For the base

— Grind all ingredients in a food processor until you have a paste consistency.

— Spread onto a Paraflexx sheet in a circle and dehydrate for a few hours or until you are able to turn it upside down onto another dehydrator tray and peel off the plastic Paraflexx sheet.

— Dehydrate for another 8 to 10 hours or until base is dry enough to hold together.

For the caramelised onions

— Blend all ingredients except the onions in a high-speed blender, until smooth.

— In a bowl, hand-mix the date mixture with the onions until they are thoroughly covered.

— Dehydrate on a Paraflexx sheet for 2 to 3 hours, so they soften and take on a cooked appearance.

For the pesto

— Pulse all ingredients in a food processor until broken down, but leaving some texture to the finished pesto.

For the tomato sauce

— Blend all ingredients in a high-power blender until smooth.

For the cheese

— Grind all ingredients in a food processor until you have a fluffy consistency.

To serve, spread the tomato sauce onto the base then sprinkle the pesto, macadamia cheese and caramelised onions evenly to produce a beautiful layered and textured pizza.