Leon’s Carrot Crust Pizza

You know, I tasted gluten-free pizza at a local restaurant, and the crust had nothing on taste, compared to my guest’s carrot-based pizza crust. His was so tasty!

Recipe of the Day – Carrot Crust Pizza

1 c. carrot shreds from juicing

1 c. coconut meal from making coconut milk

1 T. Flax soaked in 3 T. Water, or 1 egg

Toppings:

1/4 c. pizza sauce

1 c. Nut cheese or mozzarella
Options: 2 tsp. Herbs, 6 fresh basil leaves, 2 T. Minced onion,2 T. green pepper, diced
2 T. Parmesan cheese, shredded

Directions
Preheat oven to 400. Line a pizza pan with parchment paper. Set aside.
In a food processor, blend carrot shreds, coconut meal and flax or egg until mixture starts to form a ball. Press with your fingers onto an oiled pizza pan. Cover with sauce and desired toppings. Bake 12-15 minutes, checking the bottom eith a spatula until brown.

Word of the Day – sabor – taste

Tip of the Day – You can keep this raw by putting in the dehydrator at 105 degrees F. For four hours or until desired crispness.

Press “subscribe” to get these recipes in your inbox. It’s free!

 

Published by

Leave a Reply

Your email address will not be published. Required fields are marked *