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Ingredients
- 1/2 cup water or as needed
- 3-4 tablespoons agave nectar
- 1 1/2 teaspoons sea salt
- 2 teaspoons dried basil
- 2 tablespoons olive oil
- 3/4 cup ground flaxseeds
- 2 cups almond meal
- 2 cups sunflower seeds, ground
Details
Preparation
Step 1
1. Put the water, agave, salt, basil and olive oil in a food processor and pulse until smooth.
2. In a large mixing bowl, combine flaxseeds, almond meal and sunflower seeds.
3. Pour the water mixture on top, using your hands form into a big mound.
4. Add more water if necessary.
5. Knead the dough to form a smooth round. (Taste to test for seasonings).
6. Divide the mound into four equal sections and form them into balls.
7. Put balls onto a non-stick dehydrator sheet.
8. Shape balls into thin rounds, pinching a thick edge around each.
9. Dehydrate at 105ºF for 10 hours. Remove crusts from sheet and continue to dehydrate on the tray for 10 more hours.
10. Leave crusts in the dehydrator until ready to put sauce and toppings on.
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