Top | Raw
(recipe, Carrie Stewart)
- 1 cup ground flax seeds ($.50)
- ½ cup whole flax seeds ($.30)
- 1 cup water
- 6 carrots ($1.20)
- 1 red bell pepper ($.59)
- 1 medium onion ($.05)
- 2 cloves garlic
- ½ tsp. salt
- ¼ tsp. cayenne
- 2 zucchini, peeled and chopped ($1.29)
- 2 Tbsp. tahini ($.20)
- 1 Tbsp. olive oil ($.10)
- ½ onion, chopped
- 1 tsp. cumin
- 1 clove garlic
- ½ tsp. salt
- 1 tomato, sliced ($2.00)
- 1 onion, thinly sliced ($.05)
- 4 oz. mushrooms, marinated and dehydrated (optional) ($1.10)
- This doesn't taste like traditional pizza, and it's also not quite like a tostada ... but I've called it pizza because that's what it looks like.
- The crust can be started the evening before and left in the dehydrator to get crispy. Start by soaking the ground and whole flax seeds in the one cup water. They will get gelatinous and this is what helps hold the crust together.
- While the flax is soaking, in food processor fitted with an "S" blade, process the remaining crust ingredients until smooth. Stir into the soaked flax. Spread thinly on teflex or plastic covered dehydrator trays.
- Let dehydrate for a couple hours, then score into desired shapes and flip. Peel the sheet off the back of the crust and let it finish drying on the screen.
- To make the hummus, simply process all the ingredients in the food processor with the "S" blade until very smooth.
- Assemble the pizzas by breaking the crusts long the score lines, spreading on a layer of hummus, and adding the toppings.