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Ingredients
- 1 1/2 c Almonds, ground
- 3 Carrots, ground
- 1 Zucchini – chopped
- 3/4 c Flax seeds, soaked in 1 c water for a few hours
- 1/2 c Pumpkin seeds
- 1/2 c Sunflower seeds
- 1/2 c Olive Oil
- 1/2 t Salt
Details
Servings 1
Adapted from robinskey.com
Preparation
Step 1
Finely grind almonds and carrots in a food processor. Transfer to bowl. Grind Zucchini and seeds in processor until coarse. Stop and scrape down sides and add flax seeds; process 10 seconds. Transfer to bowl. Mix oil and salt into mixture in bowl, combining well. Spread mixture out ¼” thick onto teflex sheets. Score into desired size. Dehydrate at 110 degrees overnight, approx 8 hours. Then flip onto mesh screen, remove teflex and continue 3-4 hours or until dry. Crust will keep for up to a month covered and kept in fridge.
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