My first raw vegan pizza crusts right here. Like a pro.
These crusts are 1 C each of soaked almond pate and flax meal w ¼ C olive oil and I went with tarragon galore - like ¼ C. 2.5 C water, stir, sit 5 min, shape on lined dehydrator tray and dehydrate at 115 for 3 hrs, flip and remove liner to dehydrate the other side for 8 more hours. Store long term in fridge or freezer.
Then a thin layer of avocado, lemon, sea salt, garlic spread.
Next, sliced green olives, diced or cubed Roma tomatoes, chopped cilantro, cubed Hass avocado.
Topped with a King Oyster mushroom I flushed at home, then marinated 24 hrs in coconut aminos. And black garlic I fermented in a rice cooker on warm for 10 days.
That’s 100% organic, raw, vegan pizza right there. Have all you want. But this food is so nutrient dense, one is a lot. Makes you smart.
High science. High raw.