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Hemp Seed and Pesto Pizza

This wholesome homemade pizza boasts a temptingly crisp hemp seed base, topped generously with fresh spinach pesto and marinated vegetables. It lends a decidedly Mediterranean feel to balmy summer evenings and is ideal for sharing with family and friends.

The shelled hemp seeds used to prepare the pizza base contain absolutely no gluten and are exceedingly rich in vitamins (in particular vitamin E), minerals (such as magnesium, potassium, calcium, iron, manganese, zinc, copper, platinum, phosphorus, sulphur, boron, nickel, germanium, tin, iodine, chromium, silver and lithium), trace elements, omega-3 fatty acids, chlorophyll, protein (hemp is one of the richest sources of vegetable protein on our planet) and phytonutrients. In addition hemp seeds possess a beautifully rich, creamy texture and a lovely nutty flavour, which makes them perfect for mixing directly into your favourite shakes, smoothies and protein drinks or sprinkling liberally over soups and salads. Alternatively, they can be used as an integral ingredient in a variety of delicious raw food recipes such as our heavenly Homemade Hemp Seed and Pesto Pizza recipe below.

Homemade hemp seed and pesto pizza

This incredibly satisfying raw food recipe is extremely easy to prepare – it does, however, require a dehydrator. 

Ingredients (for four individual sized pizzas)

For the base

- 1/2 cup of organic shelled hemp seeds

- 1/2 cup of organic pumpkin seeds

- 1/2 cup of organic sunflower seeds

- 1 cup of organic walnuts

- 1 tsp. of Himalayan pink salt

- 1 handful of fresh basil

- 1 tbsp. of agave syrup

- 2 tbsp. of water

- 1/2 an onion (sliced)

- 4 cloves of garlic (peeled)

For the spinach pesto

- 4 cups of fresh spinach

- 1/2 cup of pine nuts

- 1 clove of garlic (peeled)

- 1/2 tsp. of Himalayan pink salt

- 1/2 cup of water

- 1 tsp. of agave syrup

For the topping

- 1 cup of porcini mushrooms (pre-soaked for 5 minutes)

- 1/2 a fresh red pepper

- 1/2 a fresh green pepper

- 1 tomato

- 1 handful of fresh oregano

- 1 clove of garlic (peeled and crushed)

- 2 tbsp. of extra virgin olive oil


To prepare the base, simply place all of the ingredients into a blender and blend until a sticky mixture forms. Divide the mixture into four portions and fashion into pizza base shapes. Place into your dehydrator for around 5 hours or until nice and crisp. To make the pesto, pop all of the pesto ingredients into your blender and blitz until nice and smooth. To make the topping, first prepare your marinade by mixing the crushed garlic and oregano into the olive oil. Then cut the vegetables into thin strips and soak in the olive oil for several minutes before placing into your dehydrator. Dehydrate on a low setting until soft and tender. Now all that’s left to do is to cover the hemp seed pizza base with your freshly made pesto and arrange the marinated vegetables on top. Scatter over some remaining oregano, drizzle with yet more olive oil and serve with a crisp, green salad.