EXPLORING NEW TASTES — HEALTHY PIZZA

I woke up thinking about all the fun we’ve had with High Nutrient Dense (HND) whole foods, taking photos of what we created, teaching classes and most of all making so many new and dear friends. People often stop us when we’re out to thank us for the blog and the recipes we share. We are so happy that you like it and that it serves people. And, because of you, we are having such fun creating new HND recipes that provide us with this Amazing Health.

One of our latest is a foray into HND Pizza. We have stayed away from trying to replicate pizza because we’ve tasted some of those “healthy” pizzas and they did NOT satisfy the desire for a pizza. But a couple of weeks ago a light went on and we saw a way we thought could truly satisfy the pizza-lovers taste buds. Even our pizza loving friends said it was one of the best they ever had … and there wasn’t any cheese on it! I’ll be teaching that in one of the new classes. And the recipe for the crust, which also makes fabulous crackers and bread is at the end of the blog.

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High Nutrient Dense Pizza

Now, it takes more time and commitment to make a HND Pizza than to have it delivered, but this is so worth it to us. I’m 70 now and Bill is 65 and at our age we don’t like the options we see with the Standard North American Diet (SAD). One in ten people is diabetic. One in six has arthritis. And they say one in three will develop cancer. We believe all of these can be greatly affected if not avoided with HND whole foods and healthy lifestyle choices. So, we’re committed to eating this way. And it seems to be working!

In fact, Bill walked in after playing squash today and said he’d played some of the most fun games ever. He had long rallies and kept his heart rate higher longer. I beamed just listening.  He’s describing a major benefit of great health from eating HND whole foods and he would be the first to tell you it is truly worth it.

So if you want to improve your health, or lose weight effortlessly through learning about these HND whole foods, give me a ring at (780) 481-7917 or write me by email.

We start new classes next Saturday, March 29th. And you can take our classes on the Internet. People really like cooking with me in their own home on the Internet because it saves time–they are learning healthy eating and preparing food they can enjoy for several meals.

Let me know what you’re passionate about learning and we’ll suggest classes that give you Amazing Health Effortlessly … and Deliciously!

To your Amazing Health,
Connie

RECIPE

CRACKERS, “BREAD” & PIZZA CRUST

For crackers, “bread” and pizza crust we start with the same basic dough recipe using the pulp from the fresh veggie juice we make. We then vary the taste of each batch with an additional seasoning, and vary the texture by the thickness of the dough and how long we bake or dehydrate it.

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High Nutrient Dense Pizza Crust

3 cups Pulp from juicing – see below if you don’t have pulp from juicing
1 cup ground flax seed
½ cup pumpkin or sunflower seeds
½ teaspoon sea salt
½ teaspoon Mrs. Dash Extra Spicy
Black pepper to taste
¾ cup purified water
OPTIONAL: ½ – 1 teaspoon additional seasoning from list below

Place all the ingredients in a bowl and mix well. Taste and add additional seasoning to suit your personal preference. Let stand for 10 minutes for flax to absorb moisture.

Press the dough out onto parchment paper or dehydrator sheets with your hands or the back of a spoon to the desired thickness. You can also roll it out with a rolling pin by placing a second piece of parchment paper on top.

The main difference between crackers and “bread” is the thickness. For crackers make it 1/8 inch thick and for “bread” and pizza crust, 1/4 inch thick.

You can score the sheet of dough with the back of a knife or spatula to the size and shape you’d like each cracker or piece of “bread” to be when they’re done.

To bake them you can use either your oven or a dehydrator. The oven is quicker, but bakes at a higher temp so some of the live enzymes are lost. For crackers we continue baking until they are crispy, but we prefer our “bread” and pizza crust  a bit soft and flexible. Approximate cooking times are listed below.

OVEN METHOD: Put in oven at lowest temperature, ours is 150º F. Place a chopstick in the top of the oven door to keep it open just a crack so the moisture can escape and bake for 3-4 hours until desired crispness is produced.

DEHYDRATOR METHOD: In a dehydrator, set temperature to 108º F. for 8-10 hours.

To vary the flavour of our crackers and “bread” we add 1/2 to 1 whole teaspoon of one of these seasonings:

Anise Seed                  Cumin Seed                  Caraway Seed                 Dill Weed
Dill Seeds                     Marjoram                         Oregano                            Sage
Tarragon                       Thyme

PIZZA CRUST:
Use the same recipe as for Crackers and “Bread” but press it or roll it out onto parchment paper or dehydrator sheets in 12 inch rounds, ¼ inch thick. The recipe makes 2 pizza crusts.

We season our Pizza Crust with 1 teaspoon dried oregano, along with the salt, pepper and Mrs. Dash Extra Spicy.

IF YOU DON’T HAVE PULP FROM JUICING, you can make these delicious treats by pulsing these veggies in a food processor:
6 carrots
2 celery stalks
2 inch piece of ginger, unpeeled
½ bunch greens, e.g. kale, collards, spinach, parsley or cilantro
1 teaspoon sea salt
¾ teaspoon Mrs. Dash Extra Spicy
Black pepper to taste

Transfer the veggie mix into a mixing bowl and fold in:
1 ½ cups ground flax seed
½ to 1 cup pumpkin or sunflower seeds
Add ½ to 1 teaspoon of one of the dried herbs or seeds listed above

Let rest for 10 minutes to stiffen and then press out or roll on parchment paper

2 thoughts on “EXPLORING NEW TASTES — HEALTHY PIZZA

  1. This looks amazing Connie and a good use for juicing pulp. How long would you say the bread lasts after baked? What is the “sauce” you have on top of the bread?

    • Dear Denyse, The pizza is a class I teach on the internet. My classes are only an hour long, so quick and easy. After the class you have food prepared usually for several meals. Before the class I send a grocery list, a prep list of what to have ready to cook along with me, and then the recipes. We cook together on the internet, where I see you and you see me and we can talk back and forth. You cook in your own home along with me. People really like it.
      Love, Connie

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