*Raw Carrot Zuchhini Pizza Crust

A twist on my usual cauliflower crust pizza crust... And it's all I had in my fridge :) I dehydrated this crust but if you do not have a dehydrator, just place your oven on the lowest temperature and keep checking up on it until it has dried out. Enjoy!


Yield: 1 crust
You will need:
-2 shredded carrots
-2 shredded zucchinis
-3 tablespoons ground flax (mixed in 7 tablespoons of water and set aside for at least 5 minutes to create a gooey egg consistency)
-2 tablespoons oat flour (optional)
-Any spices you like (I used a little smoked paprika)
Directions:
1. Drain any moisture from the vegetables. Mix all the ingredients together and pace on dehydrator sheet. Shape the crust in a square or circle, 1/4 inch thickness
2. Place in dehydrator at 145degrees for the first 40 minutes and then lower to 115degrees for about 5-7 hours (time can vary depending on where you live and how moist the veggies are)
3. Flip the crust and remove the dehydrator sheet off so that it cooks the whole way through

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