|8 h 20 min||0 min||6|
|2 cup||Almond flour/meal, Bob's Red Mill|
|1 cup||Flaxseed meal (ground)|
|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.
is rich in vitamin E and high in fibre!