I use the Excalibur dehydrator to make perfect crusts that can also double as great crackers or tostada flatties.
½ cup ground flax seeds
Water to cover ground flax seeds, approximately 1 cup
1 cup soaked raw almonds
2 cups soaked raw sunflower seeds
1 cup raw buckwheat ground
½ cup ground Deluxe Veggie Blend
(Jaffe Bros. blend of dehydrated cubed carrots, onions, tomatoes, celery, parsley, green peas, and green bell peppers)
1 lemon juiced
1 clove garlic
4 Tbs. Olive Oil
1 level Tb. of Real Salt (or to taste)
2 Tbs. Spice Hunter Italian Pizza Seasoning
1 Tb. Spice Hunter Garlic Herb Bread Seasoning ¼-1/2 cup water to adjust consistency before spreading on dehydrator sheets
1. Grind flax seeds to powder and place in a bowl with water, enough to cover over the flax powder. Stir ground flax seeds into water and let thicken while you work on the rest of the crust ingredients. Set aside.
2. Rinse and drain soaked seeds and nuts and add them to your Cuisinart (food processor) with all the remaining ingredients. Mix well until you have a smooth thick paste consistency. You may have to stop and stir a few times to get this mix well blended. Adjust with water at the end until you have a good consistency that can be rolled out with a rolling pin or pressed in a tortilla press between two pieces of thick plastic. (I use the plastic bags that my Jaffe products come packaged in)
3. Make pizza crust rounds the desired size. I like to make them smaller for individual size pizzas (5-7 inches in diameter). Once you get them pressed in between your plastic sheets, carefully peel down top plastic layer to expose the top side of the crust, then flip it over onto the dehydrator sheet and carefully peel down the remaining plastic sheet. (For the dehydrator, you can use a teflex sheet or I use the screened sheet with small holes in it to allow the crust to dehydrate on both sides evenly) Dehydrate the crusts overnight.
This fluffy creamy spread is so concentrated and rich. Use it anywhere (wraps, pizzas, celery filling or where ever you would used mayonnaise) Quickly blanch the almonds to easily remove the brown skins.
2 cups soaked almonds blanched (place in boiling water for 30 seconds, cool and pinch skins off. Discard skins)
1 lemon juiced
½ tsp.-1 tsp. Real Salt (to taste)
¼ cup olive oil (or oil of choice: Coconut, Udo’s. Grapeseed)
¼ tsp. ground mustard
½ cup water
¼ tsp. Spice Hunter Café Sole Seasoning (mix of lemon, pepper, onion and sea salt)
Place all wet ingredients into Cuisinart. With the Cuisinart running drop the blanched almonds through the top opening to blend well and emulsify to a thick fluffy consistency. Scrape sides and stir if needed. Adjust consistency with water if needed. Refrigerate mixture in an airtight container.
Sauce for Pizza
2 cartons/pkgs Cherry or Grape Tomatoes (or four regular tomatoes)
1 Tb. dried oregano (can use fresh if desired)
½ cup sun dried tomatoes (I use olive oil packed) 1/3 cup fresh Basil
½ tsp. Real Salt
1 clove garlic (remove middle section of clove to quiet odors)
To thicken sauce use 1 tsp.-1 Tb. of psyllium seed husk
Place all ingredients into Cuisinart and pulse chop to chunky consistency. Set aside
Toppings for Pizza
Choose any of the following toppings to sprinkle over the top of the pizzas
Shredded/julienne zucchini, carrots, jicama, Shredded cabbage, romaine lettuce, beets etc. Minced Raw Spinach or bell peppers
Place crust on counter and spread with a thick layer of Almond Cheese/Mayo. Spread a thick layer of Pizza Tomato Sauce over the Cheese Sprinkle toppings over the top and serve immediately. YUMMY!!!!!!
Sauces will keep in the fridge for 3-5 days. Pizza Crusts will keep for up to two weeks if kept dry and cool.