Healthy Pizza Crust

Healthy Pizza Crust (Makes 2 Pizza Crusts)

For pizza crust we start with the same basic dough recipe we use for crackers and bread, using the pulp from the fresh veggie juice we make. We then vary the taste of each batch with additional seasonings, and vary the texture by the thickness of the dough and how long we bake or dehydrate it. We make pizza crusts 1/4 inch thick.

High Nutrient Dense Pizza Crust:

  • 3 cups pulp from juicing – see below if you don’t have pulp from juicing
  • 1 cup ground flax seed
  • ½ cup pumpkin or sunflower seeds
  • ½ teaspoon sea salt
  • ½ teaspoon Mrs. Dash Extra Spicy or red pepper flakes
  • Black pepper to taste
  • ¾ cup purified water
  • OPTIONAL: ½ – 1 teaspoon additional seasoning from list below

Place all the ingredients in a bowl and mix well. Taste and add additional seasoning to suit your personal preference. We season our Pizza Crust with 1 teaspoon dried oregano, along with the salt, pepper and Mrs. Dash Extra Spicy or red pepper flakes. Let stand for 10 minutes for flax to absorb moisture.

Press the dough out onto parchment paper with your hands or the back of a spoon to the desired thickness. We make the pizza crust 1/4 inch thick. You can also roll it out with a rolling pin by placing a second piece of parchment paper on top.

Put in oven at lowest temperature, ours is 150º F. Place a chopstick in the top of the oven door to keep it open just a crack so the moisture can escape and bake for 3-4 hours until desired crispness is produced.

IF YOU DON’T HAVE PULP FROM JUICING, you can make these delicious crusts by pulsing these veggies in a food processor:

  • 6 carrots
  • 2 celery stalks
  • 2 inch piece of ginger, unpeeled
  • ½ bunch greens, e.g. kale, collards, spinach, parsley or cilantro
  • 1 teaspoon sea salt
  • ¾ teaspoon Mrs. Dash Extra Spicy or red pepper flakes
  • Black pepper to taste
  • Transfer the veggie mix into a mixing bowl and fold in:
  • 1 ½ cups ground flax seed
  • ½ to 1 cup pumpkin or sunflower seeds
  • Add ½ to 1 teaspoon of one of the dried herbs or seeds listed above

Let rest for 10 minutes to stiffen and then press out or roll on parchment paper

All Posts
×

Almost done…

We just sent you an email. Please click the link in the email to confirm your subscription!

OK