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ZUCCHINI CAULIFLOWER PIZZA CRUST

Updated: Jan 3, 2023

This recipe is a game changer for someone eating a raw food diet for a while. It is tastier and more satisfying than the "normal" fare. Plus you get to add your favorite raw toppings. Marinated veggies, vegan cheese, sundried tomatoes, fresh herbs... limited only by your imagination.

Add to food processor with s blade:

1 cup flax seed

2 cups zucchini, chopped in cubes

2 cups cauliflower, chopped in cubes

2 Tablespoons fresh lemon juice

2 tablespoons fresh or dried herbs (your choice)

2 Tamblespoons Nama shoyu (or gluten free soy sauce)

1/4 teaspoon salt

1/2 teaspoon black pepper

1/8 teaspoon ceyenne

2 Tablespoons nutritional yeast

1/4 cup filtered water if needed

Blend until it forms a batter slightly chunky but unified.

Place on parchment paper in the shape of pizza crust 1/4 inch thick approximately.

Dehydrate until firm. be sure to flip it over to dehydrate both sides (approximately 12 hours. place uneated pizza crusts in a ziplock bag and place in the refridgerator for up to two weeks.

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