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.
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
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.