Pizza Bread (The Ultimate Raw Food Wrap)

Alissa Cohen
Living On Live Food

Very yummy crackers.  Add your favorite toppings and dips for an amazing addition to dinner or for a nice snack

Bets Caldwell

2 c ground flax
1 c soaked almonds, ground fine
2 c carrot pulp (from whole carrot in food processor)
1 c diced red pepper
1 c sundried tomatoes (measure before soaking)
½ T minced garlic
¼ c parsley
½ c cilantro
1-1/2 t salt
½ t oregano
2 t Italian seasoning
1 T fresh onion
1 t lemon juice
½ c water


soak almonds for at least four hours until husks fall off
to remove any remaining husks rub almonds between hands and rinse with clean water
soak the sundried tomatoes four hours prior to preparation
combine ground flax, almonds and carrots in a large bowl
in a food processor blend until smooth the red pepper, sundried tomatoes, garlic, parsley, cilantro and salt
add food processor mixture to the bowl and with flax almonds and carrots
add in the remaining ingredients and mix together
transfer this whole mixture back into the food processor and blend until smooth (you may need to do this in batches)
on a teflex sheet on top of a mesh dehydrator screen, spread approximately 1-1/4 c of batter out in a circle about ¼-1/2 inch thick
dehydrate for 6-8 hours at 105 degrees
remove the teflex sheets and lay crusts on mesh screens
dehydrate for 9-11 hours longer, until crusts are solid but not hard

Serving Suggestions:
roll this crust around your favorite fillings such as avocados, onions, tomatoes, hummus, etc
top with your favorite pizza toppings

if you make a double batch, you’ll need all nine trays of your dehydrator