Makes 2 large pizza bases or 4 small ones
- 1 cup of Almonds (pre-soaked overnight)
- 1 cup of flax seeds (pre-soaked overnight)
- 1/2 cup sun-dried tomatoes
- 1/2 cup cherry tomatoes
- 2 tbs olive oil
- 2 tbs lecithin granules or nutritional yeast
- 2 tsp salt
Puree the soaked almonds, flax seeds, with tomatoes, olive oil, yeast or lecithin, and salt.
Put a little oil on a teflex sheet and spread the dough mixture into pizza shapes very thinly. Dehydrate at 115 F or 46 C for 4 hours or until dry on one side. Flip over , place on mesh screen and dehydrate the other side.
- 3 tbs olive oil
- 2 cups Avocado
- 1/4 cup Nama Shoyu or 1 1/2 tsp salt
- 1 1/2 tsp minced jalapeno
- 1 tbs minced garlic
- 1 tbs minced ginger
- 1/2 cup fresh coriander
- 1/2 cup diced tomatoes
- 1/2 cup corn cut from cob
- 1/2 cup peas
- 1/4 cup bell pepper
- 1/4 cup green onions
- 1 lime
In a mixing bowl whip olive oil and avocado for 1 minute or until creamy. Add the Nama Shoyu or salt, jalapeno, garlic, and ginger. You want it to be salty.
Spread this mixture onto your base about double the thickness of the crust. Top with the rest of the ingredients, add or take away ingredients to your liking, I like it to be spicy so I will add some chilly as well. My husband likes olives so he adds those. Add a squeeze of lime and ENJOY!
PS: I modified these recipies from the following cookbooks
Raw Addiction by Katrina Ellis
Raw – The UNcook book by Juliano