Rating5/5 (from 2 ratings)5
Yield2 entree-sized pizzas
1 ½ cup almond flour
½ cup carrot flour
½ cup flax seed meal
½ cup olive oil
¼ cup water
2-3 tablespoons parsley leaves
2-3 tablespoons basil leaves
1 teaspoon dried oregano (I didn't have fresh, but maybe you do)
½ teaspoon salt
Mix all ingredients in the food processor until well combined. Divide the dough in half. Press each half into a circle on a teflex/paraflex sheet. You should have two individual-sized pizzas about 7-8 inches in diameter.
Check after 5-6 hours and flip onto mesh sheets. They won't need too much longer, and it's nice if they're a little chewy still.
Suasoria's ThoughtsBy Suasoria
If you have almond pulp left over from milk and carrot pulp left over from juicing, it makes a good crust. Dehydrate the pulp/meal completely, whirr it in a blender or food processor to a fine powder, and freeze. (Remember in elementary school when they told you the "Indians" used ALL of the buffalo when they killed it? It's kind of like that.)
Because the majority of the ingredients are already dehydrated, this crust is ready to eat the day you make it, if you get it going early enough.
For the toppings, I soaked some sundried tomatoes in water and added thinly sliced fennel to the bowl to soften it and infuse it with tomatoey flavor. Some of the sundrieds went into a marinara with fresh tomatoes and some went on the pizza. I also added mushrooms, basil, and the soaked fennel for a traditional Italian flavor. I made some of Zoe's cheese but with basil instead of spring onion, rolled it into small logs and dehydrated it a while so it could be sliced like goat cheese. It was one of the best raw meals we've ever made!
Print This Recipe (PDF)
Click the button below to download the printable PDF.