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Raw Thin Crust Pizza Flatbread

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Thin-Crust-Pizza-Flatbread

There is no getting around the truth of the matter, I have been on a flatbread kick.  Mainly, because my loving husband is requesting them daily!   And I do love to creating interesting foods for him, it really gives me a sense of challenge… what new flavor will I make today?

The day I created this recipe and from the moment I took a bite, I was singing the pizza song and trust me, I can belt out a tune (maybe not IN tune, but a tune!)  For the base of the flatbread, I used almond pulp.  Over the years, I have  used a lot of ground nuts as a base but often found with crackers they tend to be a little on the denser and heavier side.  Not that there is anything wrong with that, there are times when those textures are what is desired.  But we have come to like the light texture that a nut pulp can offer.   Also, the mix of fresh and dried tomatoes are what really give this flatbread its true depth of flavor and complexity.  I recommend using sun-dried tomatoes that are not soaked in oil.

Below are step by step photos on how I create the flatbread effect.  The dough in these pictures is from another flatbread but the technique is the same.

Ingredients: yields roughly 18 thin-crust-pizza-flatbread22

Flatbreads:

  • 2 1/2 cups halved cherry tomatoes
  • 1/2 cup sun-dried tomatoes, rehydrated
  • 2 Tbsp cold pressed olive oil
  • 1 clove garlic
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 2 tsp raw agave nectar
  • 1 tsp sea salt
  • 4 cups almond pulp
  • 1/2 cup ground flax

Toppings:

  • Black and white sesame seeds
  • sunflower seeds
  • coarse sea salt
  • dried parsley

Preparation:

  1. Rehydrate the sun-dried tomatoes in enough hot water to cover them., set aside for 15 minutes or until soft.   Once done, drain the soak water and squeeze out the excess water.
  2. In the food processor fitted with the “S” blade, combine the cherry tomatoes, sun-dried tomatoes, olive oil, garlic, oregano, basil, agave and salt.  Process until it resembles a sauce.  Pour into a medium-sized bowl.
  3. Add the almond pulp and flax.  With your hands, mix everything together really well.
  4. To create the flatbreads, use about 2 Tbsp worth of dough.  Roll into a oval shape and place on the teflex sheet that comes with the dehydrator or on parchment paper.  I do two at a time.  Cover with another sheet and with a rolling pin, use even pressure to press them out to a flatbread shape.  They should be fairly thin, no more that 1/4″ thick.
  5. See the photos below on how to transfer the flatbread from the teflex to your hand, to the mesh sheet.
  6. Leave the flatbreads plain or sprinkle extra topping on top.  After sprinkling them on, with the palm of your hand, lightly press them into the dough.
  7. Sprinkle coarse sea salt on top before dehydrating.
  8. Dehydrate at 115 (F) degrees for 6-10 hours or until dry.
  9. These should last several weeks in an airtight container.  If they start to moisten a bit, just return them to the dehydrator and dry until they firm back up.

Sun-Dried-Basil-Crisp-Flatbread1

 I found that rolling two at a time was perfect, any more is just too complicated.

Sun-Dried-Basil-Crisp-Flatbread2

Cover the dough balls with another sheet of teflex or parchment paper and roll out
lightly with a rolling pin.   You can use your hand too if you don’t own a rolling pin.

Sun-Dried-Basil-Crisp-Flatbread3

Peel the top layer back, exposing the flatbreads.

Sun-Dried-Basil-Crisp-Flatbread4

Place your hand on top of one of the breads and turn it over into your palm.
As shown below.  This may seem awkward, but you will get the hang of it.

Sun-Dried-Basil-Crisp-Flatbread6

Once the dough is resting in the palm of your hand, peel the paper off.

Sun-Dried-Basil-Crisp-Flatbread7

Hand cupping… this is my artistic side coming out.  With the dough in your hand
cup your palm a little, creating an irregular shape.

Sun-Dried-Basil-Crisp-Flatbread9

Hold the shape in your hand and while turning your hand over, place the dough on the dehydrator sheet.
The objective to this is to create what seems like air pockets and curling edges that
would appear in cooked flatbreads.  This is completely optional but it really takes
the raw flatbread to a new level of fun when all is said and done.

Sun-Dried-Basil-Crisp-Flatbread10

Sun-Dried-Basil-Crisp-Flatbread11

 

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24 thoughts on “Raw Thin Crust Pizza Flatbread

  1. Charmaine says:

    Amy Sue Oldfather, you should be given a raw award everyday! These look perfect. Thank you so much for sharing all the wonderful raw creations you lovingly make in your kitchen everyday :)

  2. Uli says:

    Awesome recipe! Guess what I will be making later today after going to the grocery store!
    Love flatbread and it is such a great way to use up my almond pulp!
    Thank you for another great recipe!
    Uli

    • amie-sue says:

      Your welcome Uli… do keep me posted how it turns out for you. We just loved these because the flavors were so nice and vibrant! Have a wonderful day playing in the kitchen. amie sue

  3. Juliet says:

    This looks amazing! Is there a substitute I could use for almond pulp? I don’t typically make my own milk…
    Thanks!

    Juliet

    • amie-sue says:

      Hello Juliet,

      You can try ground oats; sprouted buckwheat, quinoa, ground almonds… just be aware that it will change the texture and flavor from what I created. :) Have a great day, amie sue

  4. HippyLioness says:

    Oh my goodness I wish you would make videos of your beautiful & delicious recipes thanks for making raw foods an easy choice with your recipes

    • amie-sue says:

      Thank you HippyLioness… and you are welcome. :) I would like to try doing some videos one day, just need to get over being camera shy. hehe Have a great evening, amie sue

  5. Leslie says:

    I made this for the first time last night and absolutely love it!! I am looking forward to making more and having it as my go to snack – its so easy and yummy!

    • amie-sue says:

      Wonderful Leslie… this is Bob’s favorite too. I need to make more. :) Thank you for letting me know. I appreciate it. Have a great evening, amie sue

  6. vanja says:

    sweet Your recipes are wonderful … but I have nothing to eat for dinner … can you help a little? thank you dear

  7. vanja says:

    I ate a salad :) but you on the site have breakfast, main course, and where the dinner? What do you recommend to eat for dinner? seems to be the meal … today I made your crackers and extra .puno thank you

    • amie-sue says:

      Hello Vanja, Oh goodness, there are so many recipes on my site that you can enjoy for dinner. :) Look under main / side dishes and the recipe mashups for ideas. Where are you from if I may ask Vanja? :) amie sue

  8. Mikaela says:

    “Bonjour Amie-Sue,

    from a French teacher and lover of raw food. I have been dancing around raw food for years and owe over 18 raw food, “un-cooking” books, however your recipes are more inspiring than everything I have tried before.
    I am again back on my good steps of eating raw, and you are one of my best inspiration sources. My husband is not a big fan of eating totally raw food, but I will try again and again to entice him w/your recipes. He likes cheeses, breads and salads. I need some advise here from you, the expert. Many thanks for sharing your passion w/ all of us.
    Mikaela

    • amie-sue says:

      Good evening Mikaela,

      Your message today really touched and blessed me. Thank you so much for sharing this and for taking time in your day to do so. It really encourages me. I am more than happy to help you in way that I can. Just let me know what I can help with and I will do my best. :) No need to convert anyones diet.. just continue to add in fresh foods as you can, thus crowding out the not-so-desired ones… one recipe at a time. We want to enjoy this process. Have a blessed evening and please keep in touch, amie sue

  9. jannie says:

    Hi, Amie, I just discovered your site and am excited about it. I would like to make flat bread but I cannot use flaxseed (thyroid inhibitor). Is there any substitute? Thank you for your answer.

    • amie-sue says:

      Hello Jannie,

      Well, I would normally recommend chia seeds, you can also try 2-4 Tbsp of psyllium husk powder in place of it… we want to use an ingredient that will help bind the ingredient together. Can you use those? Have a blessed weekend, amie sue

  10. pier marie says:

    amie sue, thank you for excellent recipes, i have just started eating more raw foods and can not eat wheat foods any longer. I had been eating vegetarian and then vegan and now starting to eat more raw. I have been sick from many foods grown in the USA because of all the 100 million tons of herbicide of Roundup weeder that is sprayed on the crops, and the GMO wheat that is grown. I first started with making raw almond milk, and then used the almond pulp to make your flat bread, they came out great, glad i have found your site. sincerely, pier marie

    • amie-sue says:

      I so understand Pier. Bob and I don’t eat gluten either and haven’t for over 7 years… we have to be smart about our food choices these days. I think people are becoming more aware and with that, demand for healthier foods will start to win. You are doing great and I encourage you to stay on your path. Your body will reward you. :) Blessings, amie sue

  11. Lori says:

    Hi there….How long does almond pulp stay good in the fridge? I only make almond milk once a week and only get about two cups of pulp from it. I love spending time just browsing through your site!! If I am not careful, my butt is going to show the affect of how much time I spend sitting here looking!!! lol

    • amie-sue says:

      Hello Lori,

      Fresh almond pulp / nut pulp is really only good for about 2-3 days in the fridge. It starts to spoil and will ferment. When you open the bag, ALWAYS take a whiff… you will know if it starts to sour. That is why I tend to freeze mine until I am ready to use it.

      While browsing my site, just do bun squeezes for a stationary exercise. lol Have a great day. :) amie sue

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