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ARNOLD'S PIZZA

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

Origins Unknown

List of Ingredients

Crust
6 ounces (169 g) carrot pulp
6 ounces (169 g) buckwheat soaked for 24 hours
6 ounces (169 g) flaxseed soaked for 24 hours

Sauce
2 tomatoes
2 beets
8 to 10 olives
2 ounces (56 g) cold-pressed extra virgin olive oil
Toppings
Tomatoes
Red bell peppers
Broccoli
Mushrooms
Olives
Avocado


Recipe


Blend the carrot pulp, buckwheat, and flaxseed in a VitaMix or high-powered blender.

Spread the mixture onto an Excalibur dehydrator Teflex sheet.

Set the dehydrator at 105°F (40 ° C) and dehydrate for 20 hours.

Flip the crust over and dehydrate for another day.

For sauce, blend the tomatoes, beets, olives, and olive oil in a blender.

Spread over pizza crust.

Finely cut the topping ingredients and spread over the sauce.

Serve and enjoy.

Makes 1 or 2 servings.