Portobello Pesto Pizza

A Meatless Monday recipe

When I travel around the country on book tour giving workshops and doing demo’s of the deliciousness of raw foods and raw fusion, the two recipes that are the most requested are this Portobello Pesto Pizza and my Flourless Chocolate Cake with Vanilla Creme Sauce. 

Attendees are invariably astounded at how sensational this dish tastes – it has a very rich combination of textures and flavors, starting with the crust which is both sweet and savory.  You can vary the herbs in the crust, even making a “south of the border” version, swapping out the Italian herbs for cilantro, cumin and adding diced jalapeno peppers to the “rawcotta cheeze.”

A great advantage of this dish is that it does not require anything more than a food processor and a blender – in fact you can make all of it in a food processor.  I will be posting later this week on some recommendations for your raw fusion kitchen.  When I first started my raw journey I only had a tiny Cuisinart food processor and had to make the crust and cheeze in small batches (although the size was just right for the pesto.)

And here’s a word to the wise:  This is a very dense and rich dish!  A little goes a long way (same with the Flourless Chocolate Cake.  Serve it with a large green salad, perhaps with the Goldenberry Vinaigrette  dressing in a previous post, or try blending some frozen (defrosted) mango chunks with olive oil, garlic and powdered mustard.  Something fruity and refreshing combines beautifully with the richness of this amazing dish.  Leftovers still taste good on the next day or two.

Here’s some feedback on this dish from  food critic, Lynn Kessel  of the Tampa Tribune who came to one of my presentations where this was one of the dishes served:

I made your Portobello Pesto Pizza for dinner tonight.  Even my “doubting Thomas” that doesn’t think meatless can be filling OR tasty, went back for a second sliver.  Two thumbs up!

So, try this for a Meatless Monday or a company dinner and be ready for rave reviews.

Recipe here

Portobello Pesto Pizza

from Raw Fusion: Better Living Through Living Foods – Recipes

Serves 6


  •  Ingredients:
  • 1 cup pecans
  • 1 cup walnuts
  • ¼ cup extra virgin olive oil
  • 4-6 dates
  • ½ cup fresh herbs (rosemary, thyme, oregano or a mixture of your favorites)
  • ½ tsp. Celtic sea salt

Directions: In food processor, lightly process nuts. Add dates and salt. Pulse until batter becomes sticky. Add olive oil and herbs and process until well mixed. Press onto a large plate into a 10-inch or larger diameter pizza shape.


Prep: Slice 2 portobello mushrooms into small pieces and marinate for 1-2 hours in 2 TB. of Nama Shoyu or Tamari.

Dice and chop the following: tomatoes, spinach and/ or arugula leaves, raw olives (optional) and red or yellow pepper.



  • ½ cup raw macadamia nuts
  • ½ cup raw pine nuts
  • 1 lemon, juiced
  • ¾ cup water
  • ½ tsp. Celtic sea salt
  • ½ cup sun-dried tomatoes, diced
  • 2 green onions, chopped

Prep: Soak macadamia and pine nuts for 6 hours. In a separate bowl, soak diced sun-dried tomatoes for 2 hours.

Directions: First place nuts, lemon juice, salt and water in processor and blend until smooth and fluffy. Then add the rest of the ingredients and stir.



  • 1 cup fresh basil
  • ½ cup pine nuts
  • ¼ cup olive oil
  • 1 lemon, juiced
  • 1-2 garlic cloves
  • ½ tsp. Celtic sea salt, pressed

Directions:  Spoon the rawcotta over the crust and dot with the marinated portobellos (squeezing out any excess marinade) Add veggies and drizzle with the pesto sauce.  You can dehydrate the extra “cheeze” until dry for “raw-mezan”    Also you can sprinkle nutritional yeast over the top for a parmesan-like finish.

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  1. Wow, I really love the look of this! After soaking my nuts overnight, I am ready to tackle this for supper. Really looking forward to outcome. Thanks so much for this lovely recipe! Looking forward to more!


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