Raw Pizza Crust + Kale-Hemp Pesto

• Vegan
• Gluten free

• Produce

  • 2 cups Basil, loosely packed fresh
  • 2 Garlic clove
  • 2 cups Kale, loosely-packed
  • 1 tsp Oregano, dried or fresh
  • 1 Red bell pepper, medium
  • 1/4 cup Sun dried tomatoes
  • 2 cups Zucchini, rough

• Condiments

  • 3 tbsp Lemon juice

• Baking & Spices

  • 1 tbsp Italian seasoning
  • 7 tbsp Nutritional yeast

• Nuts & Seeds

  • 1/4 cup Flax seeds, ground
  • 3/4 cup Hemp seed
  • 1 cup Pine nuts, raw
  • 1 cup Walnuts, raw

• Liquids

  • 1/4 cup Water

Found on helynskitchen.com

Description

Ingredients

• 2 cups rough-chopped zucchini
• 1 cup raw pine nuts
• 1 medium red bell pepper, chopped
• ¼ cup hemp seeds
• ¼ cup sun-dried tomatoes
• ¼ cup ground flax seeds
• 3 TBS nutritional yeast
• 1 TBS Italian seasoning
• 1 TBS lemon juice
• 1 tsp dried or fresh oregano
• 1 garlic clove or ½ tsp garlic powder
• 2 cups loosely-packed fresh basil
• 2 cups loosely-packed kale (I used baby kale)
• 1 cup raw walnuts
• ½ cup hemp seeds
• ¼ cup nutritional yeast
• 2 TBS lemon juice
• 1 garlic clove
• ¼ cup water

Directions

• Soak the sun-dried tomatoes until they are soft (about 3-4 hours). Drain and rinse.
• Add all ingredients to a food processor and pulse/process until everything is well combined and still a little chunky, scraping down the sides as needed. You should be able to see bits and pieces of the veggies (see photo above).
• Drop the mixture by about ½ cupfuls onto dehydrator trays lined with non-stick sheets (youll need 2 trays for the 6 crusts). Smooth and shape into 5 disks, about ¼ thick. Keep the edges a little higher than the center, just like a baked pizza crust. This will hold your toppings on them better.
• Dehydrate at 115°F for 8 hours (see notes).
• Remove the crusts from the non-stick liners and place them back to dehydrate for another 8-10 hours at 105° F. When theyre done they should be firm enough to pick up easily with no sign of moisture.
• Store in an airtight bag for freshness if not using right away.
• Add all ingredients to a food processor and process until well-mixed. It will be thick, which is good because otherwise it will run off of your beautiful crusts!
• Top each crust with a generous amount of pesto and add your fave toppings... I used avocado, cherry tomatoes, red onion, red bell pepper and sun-dried olives. Yum!!!