Radically Raw Pizza Crust & Foccacia Bread

makes 2 large pizza crusts or about 36 foccacia pieces

Version #1

1 cup flax seeds

1 cup sunflower seeds

1 cup leek, chopped (approx. 2 Lg leeks)

1 cup red pepper, chopped (approx. 1 Lg) 

1/4 cup olive oil, extra virgin

2 tbsp coconut aminos*, or Braggs 

1 tbsp fresh rosemary, or 1 tsp dried

1 tbsp fresh thyme, or 1 tsp dried

1 tsp dulse**, or other seaweed, optional

1 tsp sea salt, or wait and sprinkle ground sea salt on top

1/2 cup water, or just as needed 

• (*not as salty as Bragg’s Liquid Aminos, which are made from soy.  Look for “Coconut Secret™”, often in the asian food section.)

** (dulse is a seaweed, typically found in the asian food section of a store. It adds flavor and assists your body with protein digestion.)

1. Place flax seeds in food processor ( I love my Ninja™, from Costco!) and process until meal consistency. 
2. Add sunflower seeds and grind until looks like fairly fine flour.
3. Add other ingredients, with exception of water, and blend until it is well incorporated together, alternately with a few tablespoons of water,10-20 seconds, or until wet dough consistency. 

For confetti appearance, save out some fresh spices, the green parts of the leeks, and red pepper. Incorporate minimally. It should create spattering of specks of color throughout crust dough.

1. Spread dough 1/4 inch thick onto teflex sheet. You can spread into circle, if you want to use for pizza crust or spread into square for focaccia. Grind sea salt on now if desired.
2. Place in dehydrator on 115-118 degrees, set timer for 6 hours. Cut dehydrated dough into shape desired at this time.  Place pieces of your focaccia or pizza crusts over onto mesh sheet without teflex, and dehydrate another 4 -6 hours. Gauge when you flip how fast it is drying, it is possible you will want to call it done before this amount a time. (Although I usually do it longer than most other recipes. Not sure if this is my dehydrator or just my preference.) 
3. Cut into pizza slices, remember these go a long way, so smaller is better, 12 or more slices.

If wanting to use as focaccia bread, suggest cutting into 9 squares, and then cutting those on the diagonal, to make 18 pieces. You can also make individual rounds in the beginning for personal pizza crusts. 

Will keep up to a week in fridge or a couple months in freezer if well sealed.

Good luck!

(version #2)

P.S. I added this to this week’s: 

I used almond meal from from making my nut milk and took out the sunflower seeds. I also put in 3/4 cup carrot pulp leftover from making juice.  I freeze this pulp and take out to use for making my muffins and my confetti pizza crust! 

With this I put in less red pepper and a little less leeks, but also added dried basil for a little more flavor. 

Peace, and Namaste 

Vickie Kelson

Health Coach, specializing in Transformational Nutrition™