These pizza creations come from juicing pulp. You just add seeds, seasonings and flax. So delicious. You can make bread or crackers or pizza from the pulp and have more goodness from your juicing.
Juicing Pulp Pizza (makes 2 crusts)
- 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
- 1 ½ teaspoon Mrs. Dash Extra Spicy
- Black pepper to taste
- filtered water
You can air fry, bake or dehydrate these crusts. The air fryer and oven are quicker, but bake them at a higher temp, so the live enzymes are lost.
Place all ingredients in a bowl except the water and mix well. Add enough water (not more than ¾ cup) to create a very thick pasty dough. If the juice that made the pulp was cucumber and apple, you may not need any additional water.
Let the mix stand for 10 minutes to stiffen up as the flax absorbs the water. Taste and add additional seasoning to suit your personal preference.
Roll or press the dough out onto parchment paper, a silicone baking mat or dehydrator sheets in 12 inch rounds, ¼ inch thick. The recipe above yields 2 pizza crusts.
Air Fry Method: Fry at 350 for 10 minutes, flip and fry 10 minutes.
Oven Method: Preheat the oven to 350º F. Bake for 10 minutes, flip and bake another 10 minutes.
Dehydrator Method: In a dehydrator, set temperature to 108º F. for 6-8 hours.
Pizza Sauce
- ¼ cup tomato paste
- 1 teaspoon Italian herbs mix
- 1 teaspoon garlic powder
- ¼ teaspoon ground black pepper
Add all ingredients to a small bowl and mix well.
Toppings
• diced mushrooms •olives • diced red or green peppers
• diced tomato • diced onion • vegan Parmesan (recipe below)
If you don’t have pulp from juicing, you can make these crusts by pulsing these veggies in a food processor to a small chunk size:
6 carrots
2 celery stalks
2 inch piece of ginger, unpeeled
½ bunch greens, e.g. kale, collards, spinach, parsley or cilantro
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
Let rest for 10 minutes to stiffen and then press out or roll on parchment paper or silicone baking mat.
Vegan Parmesan Cheese
- ¼ cup sesame seeds
- ¼ cup cashews
- ½ cup nutritional yeast
- 1 tsp Sumac (Optional to give salty taste)
- ¼ tsp caraway seeds
- ¼ tsp fennel seeds
Put all ingredients in a high-speed blender and blend until it has the chunkiness you like.
Note: if you’d like a little richer taste, you can roast the seeds and nuts in the oven for 10 minutes at 400º.