Raw wheat free pizza bases
I’ve always been reluctant to make raw pizza bases because the recipes I found were complicated to make, time consuming and included ingredients that I just wouldn’t have in my pantry as a standard item. But then this one is so easy and quick and I already had the ingredients in my cupboard. Score!
1.5 cups of almond meal or almond flour *
1 cup of flax meal
1 tablespoon of olive oil
1/2 tablespoon each of dried basil, thyme, rosemary
1/4 teaspoon of fine sea salt
Enough water to bind – up to 3/4 cup
*Great way to use up almond pulp from making almond milk. Just be sure that the almond pulp is very dry before you use it for this recipe.
I used dark flax seed meal because that’s what I had in the pantry but golden flax seed meal would give it a much lighter look and look more like a traditional wheat based pizza base.
I used 1.5 tablespoons of a ready mixed Baba Ghanoush seasoning from Your Inspiration At Home instead of the individual seasonings because once again that’s what I had in the pantry.
Put all ingredients in a bowl and mix well with a spoon. Adding just enough water to bind it. I roughly mixed the ingredients in the bowl and then got my hands in there and squished it between my fingers until it was well mixed and stuck together well – not too dry and not too wet. Definitely not sloppy.
I rolled portions of the mixture into even sized balls. Then flattened them and patted them into even thickness. You want them pretty thin, so that they are not too filling and don’t take too long to dehydrate. You could use a rolling pin to flatten the mixture but I found that it stuck to the rolling pin and using my hands worked out easier. Once I had a flat mixture, I then used a metal ring (normally used in a pan when frying eggs to make them cook in a ring shape) to create disks.
Put the disks onto the mesh tray of a dehydrator. Cook on high for 1-1.5hrs and then for 6-8hrs at under 105 degrees or until dry and a little crisp.
Serve with whatever raw or cooked toppings you like.
Pizza bases will last in an airtight container in the fridge for a week or more and in the freezer for months. I make them in bulk so that I only have to be in the kitchen once and have bases ready for whenever I feel like a “pizza”.