| 7 | 500 | 389 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 8 h 20 min | 0 min | 6 |
| 2 cup | Almond flour/meal, Bob's Red Mill |
| 1 cup | Flaxseed meal (ground) |
| 1 cup | Water |
| 1 1/2 tbsp | Extra virgin olive oil |
| 1 tbsp, ground | Basil, dried |
| 1 tbsp | Oregano, dried |
| 3/4 tsp | Sea Salt |
1. Place almond meal in a big mixing bowl.
2. Add the rest of the ingredients and mix with a wooden spoon.
3. Transfer to a dehydrator and make small round crusts, ensuring the dough is even and as thin as you can make it. Dehydrate overnight.
4. Top with pesto, sun-dried tomatoes, sun-dried tomato pesto, spinach leaves or olives. Serve.
Almond Flour
is rich in vitamin E and high in fibre!
| Meat Alternative | 2.2 |
