Recipe Directions
1. Dehydrate the pulp/meal completely. Whir 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.)
2. 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.
3. 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.
4. For the toppings, I soaked some sun-dried tomatoes in water and added thinly sliced fennel to the bowl to soften it and infuse it with tomato flavor. Some of the sun-drieds 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!
Suasoria's Thoughts
By Suasoria If you have almond pulp left over from milk and carrot pulp left over from juicing, it makes a good crust.
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.
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Comments
Top voted
Sweet Adeline
Jun 23, 2011
this sounds wonderful! only, could i sub jicama pulp for carrot pulp? and is the olive oil necessary? could i maybe use an avocado instead?
Suasoria
Jun 24, 2011
I'm sure jicama would be fine, you just won't get the same golden color. Jicama is very moist to it probably takes longer to dehydrate.
You're asking an Italian woman if olive oil is necessary! Yes, it's necessary! We live on it! Bathe in it! Wash our cars with it! But if you don't care for it, then you should substitute whatever suits your needs.
SeaweedSarah
Jun 25, 2011
olive oil is optimum if using carrots, the vitamin A is fat soluble and the olive oil helps you digest it better. Another member let me in on that gem!
All
Territa
Aug 31, 2012
Thanks - I make a lot of almond milk so I am always looking for uses for almond pulp! Carrot flour - brilliant! Why didn't I think of that?! My dehydrator is going to be very busy ... :)
SeaweedSarah
Jun 25, 2011
olive oil is optimum if using carrots, the vitamin A is fat soluble and the olive oil helps you digest it better. Another member let me in on that gem!
Suasoria
Jun 24, 2011
I'm sure jicama would be fine, you just won't get the same golden color. Jicama is very moist to it probably takes longer to dehydrate.
You're asking an Italian woman if olive oil is necessary! Yes, it's necessary! We live on it! Bathe in it! Wash our cars with it! But if you don't care for it, then you should substitute whatever suits your needs.
Sweet Adeline
Jun 23, 2011
this sounds wonderful! only, could i sub jicama pulp for carrot pulp? and is the olive oil necessary? could i maybe use an avocado instead?
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