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Raw Chef Alissa Cohen's Pizza Crust Recipe
Nov 10, 2010 @ 7:49 PM
Posted by
Daily Value: 3%
Servings: 4
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 53Daily Value: 3%
Servings: 4
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 4g | 6% |
| Saturated | 1g | 3% |
| Carbs | 4g | 1% |
| Fiber | 2g | 7% |
| Sugars | 2g | 0% |
| Protein | 1g | 2% |
| Sodium | 509mg | 21% |
| Calcium | 31mg | 3% |
| Magnesium | 11mg | 3% |
| Potassium | 223mg | 6% |
| Iron | 0mg | 2% |
| Zinc | 0mg | 1% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 8mg | 13% |
| Thiamin (B1) | 0mg | 1% |
| Riboflavin (B2) | 0mg | 2% |
| Niacin (B3) | 0mg | 2% |
| Vitamin B6 | 0mg | 3% |
| Folic Acid (B9) | 22µg | 6% |
| Vitamin E | 1mg | 4% |
| Vitamin K | 29µg | 37% |
| Fatty acids, total monounsaturated | 3g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
Have a question about the nutrition data? Let us know.
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These crusts stay fresh for up to a week, making this pizza dough convenient to assemble any time of day. They are chewy and flavorful and make a perfect thin-crust pizza.
Click here to see Chef Alissa Cohen's Raw Greek Pizza recipe.
INGREDIENTS
2 medium carrots
3 celery stalks
1/4 fennel bulb
2 garlic cloves
1/2 small red onion
4 jalapeño-stuffed green olives
1/2 cup chopped tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh rosemary leaves
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 cups flax meal
DIRECTIONS
Put the carrots, celery, fennel, garlic, onion, olives, and tomatoes in food processor. Blend to a smooth consistency. Add the olive oil, parsley, rosemary, salt, and pepper. Pulse to incorporate. Add the flax meal and pulse to create a spreadable but firm batter. Add up to ½ cup more flax meal if the dough is too wet.
Pour 8 to 10 ½-cup measures of batter onto Teflex-lined dehydrator racks. Use an offset spatula to spread the batter into rounds that are 6 inches in diameter and ¼- to ½- inch thick. Dehydrate for 8 hours. Remove the racks, turn the crusts over, peel off the Teflex sheets, and dehydrate for another 2 hours, until the crusts are firm but not too crisp.
Use as directed immediately in the pizza recipes or cover and refrigerate for up to 4 to 5 days.
Recipe Details
Makes 8 to 10 crusts
Servings: 4
