Raw. Vegan. Gluten Free. Low Fat
This nourishing and light pizza will not give you that weighed down feeling that a cheesy doughy pizza will do. There is no guilt attached to this baby, and the higher you pile it with fresh wholesome salads, the better you will feel 🙂
Equipment you will need:
2 C almonds of almond meal (either grind in food processor or use the leftover pulp from making almond milk)
1 C flax seed meal(you can buy it pre-ground,or you can grind whole flaxseeds yourself using a coffee grinder or the dry Vitamix jug)
3/4-1 C water
1 1/2 tablespoons olive oil
1 T dried rosemary
1 1/2 garlic cloves
1 T dried basil
1 T dried thyme
1 t Himalayan salt or sea salt
Any raw fresh salads of your choice.
I used the following:
Raw tomato pesto sauce-process until a chunky thick consistency is achieved. Adding a tablespoon of chia seeds or psyllium husks helps form a thicker consistency.
Fresh corn from the cob
other ideas: fresh pineapple, mushrooms, rocket
If using whole flaxseeds- grind first.
If using whole almonds, process in the food processor until a powdery-like consistency is achieved.
Throw the remaining ingredients into the food processor with the almonds and flax meal and mix until combined.
Divide the mixture up into 6-8 portions.
On the reflex dehydrator sheets, spread the batter out as thin as possible (around 0.5cm thick) into small circles.
Dehydrate on high (57 degrees) for the first 2 hours, then reduce to 46 degrees (115 degrees fahrenheit) for another 6-8 hours. Halfway through, flip the pizza bases. Check on them towards the end, until the desired consistency is reached- a moistures centre or entirely crispy (which takes longer).
These freeze really well too in zip lock bags so you can double the recipe to have pizza bases at hand for a quick and easy meal 🙂
When the bases are ready to eat, spread them with raw tomato pesto and top with unlimited amounts of fresh salads and veggies.
Light and fresh 🙂