Crispy Flat Bread Pizza Crust


Crispy Flat Bread Pizza Crust

1 medium-large zucchini, cut into chunks
1 cup walnuts
*½ cup flax seeds, ground (I use a spice grinder or my Vitamix)
2 medium carrots, cut into chunks
1 cup cherry tomatoes
**2 jalapeno stuffed green olives
2 tablespoons olive oil
1 tsp sea salt
½ tsp red pepper flakes
1 tsp dried parsley


Grind nuts in a food processor using the S blade. Remove to a large mixing bowl. Process the carrots into small pieces and then add the zucchini and olives and pulse chop until zucchini is in small pieces. Add to mixing bowl. Process the tomatoes and add to the bowl along with *ground flax seeds, olive oil and remaining ingredients. Stir well to combine.

Spread mixture onto one Teflex dehydrator sheet. Dehydrate at 115 degrees for 4 hours. Flip the teflex sheet over onto the mesh tray and peel away. Reduce heat to 105 and continue dehydrating for about 4 hours. You can dehydrate longer for a crispy cracker-like texture.

Cut crust into about 12 rectangles. You can top with a variety of things. Try hummus, olives, tomatoes and za’atar (a Lebanese blend seasoning) or guacamole and salsa!

*If you buy the flax seeds already ground, use about ¾ cup.

*Jalapeno stuffed olives are the secret ingredient, a trick I picked up from raw foods pioneer Alissa Cohen and her chef in Boston.

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