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!
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
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
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.
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