February 6, 2011

1 cup ground flax seeds ($.50)

1/2 cup whole flax seeds ($.30)

1 cup water

6 carrots ($1.20)

1 red bell pepper ($.59)

1 medium onion ($.05)

2 cloves garlic

1/2 teaspoon salt

1/4 teaspoon cayenne

2 zucchini, peeled and chopped ($1.29)

2 tablespoons tahini ($.20)

1 tablespoon olive oil ($.10)

1/2 onion, chopped

1 teaspoon cumin

1 clove garlic

1/2 teaspoon salt

1 tomato, sliced ($2.00)

1 onion, thinly sliced ($.05)

4 oz mushrooms, marinated and dehydrated (optional) ($1.10)

This doesn’t taste like traditional pizza, and it’s also not quite like a tostada … but I’ve called it pizza because that’s what it looks like.

The crust can be started the evening before and left in the dehydrator to get crispy. Start by soaking the ground and whole flax seeds in the one cup water. They will get gelatinous and this is what helps hold the crust together. 

While the flax is soaking, in  food processor fitted with an “S” blade, process the remaining crust ingredients until smooth. Stir into the soaked flax. Spread thinly on teflex or plastic covered dehydrator trays.

Let dehydrate for a couple hours, then score into desired shapes and flip. Peel the sheet off the back of the crust and let it finish drying on the screen.

To make the hummus, simply process all the ingredients in the food processor with the “S” blade until very smooth.

Assemble the pizzas by breaking the crusts long the score lines, spreading on a layer of hummus, and adding the toppings.

 

3/4 cup walnuts ($1.50)

3/4 cup raisins ($1.00)

1/2 cup cashews ($1.00)

1/2 cup water

 1 tablespoon agave ($.10)

1/4 teaspoon salt

3/4 cup strawberries ($1.50)

2 tablespoons agave ($.20)

2 bananas, grated ($.30)

1 kiwi, sliced and quartered ($.45)

This is such a fun dessert! To make the crust, in a food processor fitted with an “S” blade, process the walnuts and raisins until they’re ground up fairly well and start clumping together. Press into a dinner plate or pie plate (or a small pizza pan!). 

In a bullet type blender, puree the cashews, water, agave, and salt until creamy, which takes a few minutes. Once blended, pop in the freezer to chill for a few minutes. 

Again using a bullet type blender, puree the strawberries and agave until very smooth.

Using a food processor fitted with a grating blade, grate the bananas (almost unripe bananas work the best).

To assemble, spoon a layer of cashew cream on the crust, spreading almost to the edge of the crust. Spoon a layer of strawberry puree on top of the cashew cream. Sprinkle the grated bananas over the strawberry puree (the bananas will be a bit gooey, so it takes a bit of finessing). Top with the cut kiwi. Let chill in the refrigerator for at least an hour before cutting into pizza shaped wedges and serving.