Raw Greek Salad Pizza

This pizza is a great introduction to a raw plant-based diet; it is packed with flavours, textures and nutrition. The perfect healthy alternative to a Friday night takeaway

Serves 4


For the ‘feta’:

  • 70g (2.4oz) almonds, soaked overnight and peeled
  • 2 tbsp lemon juice
  • 1 clove garlic
  • 1 tbsp thyme
  • 1 tbsp oregano
  • 1 ½ tbsp olive oil
  • 1 tsp sea salt

For the base:

  • 200g (7oz) ground almonds
  • 150g (5.2oz) ground flaxseeds
  • 1 tbsp oregano
  • 50ml (3 tbsp + 1 tsp) water
  • 1 tbsp olive oil

For the sauce:

  • 30g (1.6fl oz) sundried tomatoes
  • 2 tomatoes, chopped
  • 1 clove garlic, puréed
  • 2 dates, chopped
  • 1 tsp oregano (we use fresh)


  • ½ red onion, sliced
  • 90g (3.1oz) sundried olives
  • 10 cherry tomatoes, quartered
  • ¼ cucumber, de-seeded and sliced

For the tzatziki:

  • 75g (2.6 oz) cashews, soaked overnight
  • 120ml (4 fl oz) water
  • 1 tbsp lemon juice
  • ¼ cucumber, grated
  • 1 tbsp mint, chopped

You will also need:

  • Cheesecloth
  • Tofu press


  1. To make the ‘feta’, place the almonds, lemon juice, garlic, thyme, oregano, olive oil and salt into a food processor and blend until smooth. Wrap the mix in cheesecloth tightly and press overnight in a tofu press in the fridge (alternatively you can press between two plates with a weight on the top).
  2. For the base, in a large bowl mix the ground almonds, ground flaxseed, oregano, water and olive oil together and knead until a smooth dough consistency. Roll into roughly a 5mm thick circle and leave to set in the fridge for 2-3 hours.
  3. To make the sauce, in a food processor blend the sundried tomatoes, tomatoes, garlic, dates and oregano until smooth.
  4. To make the tzatziki, blend the cashews, water, lemon juice and mint, then fold in the grated cucumber
  5. To assemble the pizza, spread the sauce onto the base and then crumble on the feta and arrange the toppings, then serve with the tzatziki.

Recipe by Vegan Life in-house chefs