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 This is zucchini crust before adding toppings |
 Zucchini crust with marinara sauce and quick nut cheese - before toppings are added |
 assembled pizza with toppings, not yet dehydrated |
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Ingredients
- Crust
- 2 med zucchini, spiralized (or 1 1/2 zucchini mixed with some thin lenthwise slices of eggplant.
- 1.2 cup marinara sauce
- 1 portobello mushroom, chopped
- 1 -2 scallions, finely chopped
- 3 Tbsp ground flax seeds
- 4 Tbsp filtered water
- 1/4 cup almond flour
- salt and pepper to taste
- oregano
Directions
- Prepare Crust
- In a small bowl, combine flax seeds with water and whisk.
- In a large bowl, mix zucchini with 1/2 cup marinara sauce.
- Add chopped mushrooms, scallions, flax seed mixture and almond flour.
- Mix well with hands, coating the zucchini well.
- Add salt, pepper and oregano to taste.
- Divide in four sections. Take each section, roll in ball and squeeze out excess moisture.
- On a non-stick dehydrator sheet, form into pancakes. Press and shape, depress center, with outside edges higher (like a pizza crust) or shallow bowl.
- Dehydrate at 115 degrees for 1 hour.
- Flip over onto mesh sheet, removing non-stick sheet and dehydrate at 110 degrees for another hour.
- ----------------
- Top with raw marinara sauce, thinly sliced eggplant, *nut cheese, spinach or swiss chard, red onion, red pepper, olives, mushrooms, etc. Use your imagination. Dehydrate 2-4 hours and ENJOY!
- www.rawfullytempting.blogspot.com
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 4 servings | |
| Calories 113 | |
| Calories from Fat 25 | 22% |
| Total Fat 2.78g | 3% |
| Saturated Fat 0.67g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 357mg | 15% |
| Potassium 617mg | 18% |
| Total Carbs 19.32g | 5% |
| Dietary Fiber 4.0g | 13% |
| Sugars 9.5g | 6% |
| Protein 3.86g | 6% |
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