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Who doesn’t like pizza? These raw pizza crackers are packed with creamy sour cream, green pesto and Parmesan which is made without cheese but you’d never know it. The light, crispy crust is made from zucchini, onion, peanut, almond, pumpkin, sunflower, flax seeds, olive oil and dried herbs.

If you don’t own a food dehydrator, I highly recommend getting one. A bit of an initial investment will reward you with the ability to create these super healthy raw pizza crackers!

Recipe for Pizza Crackers

Makes 2 trays
Preparation time:
2 hours 30 minutes
Total time:
12 hours 30 minutes
What you’ll need:
blender, food processor, dehydrator

Ingredients for crackers:

6 cup zucchini ( chopped, peeled )
1/2 small onion
2 cup mix nuts & seeds* ( soaked 6 hours )
1+ 1/2 cup ground flax seeds
4 tbsp olive oil
2 tsp mix italian herbs ( dried )
1 tsp pink salt

*( 1 c. peanut – skin removed, 1 c. almond, 3/4 c. pumpkin seeds and 1/4 c. sunflower seeds )

❧ Combine all the ingredients ( except flax, herbs )  in the food processor fitted with the S blade and process until smooth.
❧ Remove mixture from food processor and pour into a large bowl.
❧ Next add in the ground flax, herbs and stir together until evenly combined.
❧ Spread evenly over dehydrator sheets.
❧ Dehydrate at 140°F for 1 hour, decrease heat to 118°F and continue to dehydrate until completely dry (approximately for 9 to 10 hours).

Ingredients for sour cream:
1 cup cashew ( soaked )
1 tbsp apple cider vinegar
1 tbsp olive oil
1/2 tsp pink salt
1/4 cup filtered water

❧ Blend everything until smooth.

Ingredients for pesto:
1/2 cup nuts ( soaked )
( mix of pine nuts and cashew )
4 cup spinach
1 cup fresh basil
1/3 cup olive oil
1 tsp pink salt
juice of 1/2 lime

❧ Blend everything until smooth.

Ingredients for parmesan:

1/2 cup macadamia nuts ( soaked )
1/2 cup cashew ( soaked )
1/2 cup filtered water
1/2 tsp pink salt, dash nutmeg

❧ Blend everything until smooth.  Spread evenly over dehydrator sheet. Dehydrate at 140°F for 1 hour, decrease heat to 118°F and continue to dehydrate until completely dry (approximately for 7 to 8 hours)

Optional toppings:
Fresh aragula / rocket salad
Chopped tomato
Chopped shallots
Avocado slices
Black olives ….

Enjoy!

Pizza Crackers

 

Save Print

Prep time

2 hours 30 mins

Cook/Chill time

10 hours

Total time

12 hours 30 mins

 

Author: Deviliciously Raw

Recipe type: Main

Cuisine: Raw, Vegan

Serves: 2 trays

Ingredients

• INGREDIENTS FOR CRACKERS:
• 6 cup zucchini, chopped and peeled
• ½ small onion
• 2 cup mix* nuts & seeds, soaked 6 hours
• 1+ ½ cup ground flax seeds
• 4 tbsp olive oil
• 2 tsp mix italian herbs, dried
• 1 tsp pink salt
• *(1 c. peanut - skin removed, 1 c. almond, ¾ c. pumpkin seeds and ¼ c. sunflower seeds)
•  
• FOR SOUR CREAM:
• 1 cup cashew ( soaked )
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• ½ tsp pink salt
• ¼ cup filtered water
•  
• INGREDIENTS FOR PESTO:
• ½ cup nuts, soaked
• ( mix of pine nuts and cashew )
• 4 cup spinach
• 1 cup fresh basil
• ⅓ cup olive oil
• 1 tsp pink salt
• juice of ½ lime
•  
• INGREDIENTS FOR PARMESAN:
• ½ cup macadamia nuts, soaked
• ½ cup cashew, soaked
• ½ cup filtered water
• ½ tsp pink salt, dash nutmeg

Instructions

1. FOR CRACKERS - Combine all the ingredients ( except flax, herbs ) in the food processor fitted with the S blade and process until smooth. Remove mixture from food processor and pour into a large bowl. Next add in the ground flax, herbs and stir together until evenly combined.
2. Spread evenly over dehydrator sheets. Dehydrate at 140°F for 1 hour, decrease heat to 118°F and continue to dehydrate until completely dry (approximately for 9 to 10 hours).
3. FOR SOUR CREAM - Blend everything until smooth.
4. FOR PESTO - Blend everything until smooth.
5. FOR PARMESAN - Blend everything until smooth. Spread evenly over dehydrator sheet. Dehydrate at 140°F for 1 hour, decrease heat to 118°F and continue to dehydrate until completely dry (approximately for 7 to 8 hours)

3.5.3208

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