Vegetables
Juice Pulp Pizza Crust Recipe
2 cups fresh Vegetable Pulp
1 small Carrot, grated
1 cup ground Pumpkin Seeds (grind in a coffee grinder)
1/2 Red Onion, finely chopped
2 tbsp Olive Oil
1 tsp Sea Salt
5 sun-dried Tomatoes, finely chopped
1 cup Almond Pulp (or ground almonds)
1/2 cup ground Chia (grind in a coffee grinder)
3 tbsp Tamari
1 tbsp Cumin
1Place all ingredients in a large mixing bowl
2Mix all ingredients thoroughly. Pour mixture onto a Paraflexx lined Excalibur Dehydrator tray.
3Press mixture down and work it into a large flat circle, about 1/4" thick.
4Roughly score the mixture with a sharp knife into 8 or 12 slices
5Dehydrate the pizza at 115 degrees F for 8 hours. When the top is dry, flip it over and remove Paraflexx
6Break the individual slices up and place back in the dehydrator for another 8-12 hours
7When done, crust will be dry and crunchy. Remove from the dehydrator and top with favorite pizza toppings