Recipe Directions

Crust:

2 cups sprouted wheat berry ½ cup ground flax seeds 1 large carrot 1 garlic clove 1 teaspoon curry powder ¼ teaspoon salt

  • Grind the carrot and garlic in a food processor,add the rest of the ingredients and blend until smooth.
  • Remove from food processor and place on teflex sheet on top of a mesh dehydrator screen.
  • Spread crust into ¼ inch large circle.
  • Dehydrate for 1 hour at 105 degrees than flip off teflex and put it for another hour until firm.

While crust is in dehydrator make the pesto:

Cashew Pesto:

2 cups basil ½ cup cashew 1 garlic clove ½ cup olive oil

  • Mix all ingredients in a food processor until smooth.
  • Spread pesto over the crust.

Topping:

2 avocados sliced 15 arugola leaves 1 red pepper cut into chunks 15 halved cherry tomatoes

  • Place the arugola on top of the pesto,and the rest of the vegetables on top of the arugola.

Gill's Thoughts

This pizza is an amazing work of art. The combination of the ingredients and the flavor are very tasty. I really recommend this.

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Oh yum - this looks so delicious! I can't wait to try it. Thank you for posting this recipe (and the gorgeous picture!)

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