Veggie Pizza Crust This is super easy and very versatile!! I haven`t froze them (we eat it too fast!) but have seen that it freezes well after initial baking. Add any toppings you like! Get creative or just use up leftovers! This crust can also be used for breadsticks or for crackers depending on the thickness you make it. Mix: 1c your choice of finely chopped zucchini, cauliflower, spinach, yellow squash, kale (any greens) 1 large egg 1/4c ground flax 1/3c shredded parm or italian (can use 1/4-1/2c, I prefer 1/3) 1T minced garlic 1t onion powder 1/2t basil to taste Pepper to taste Preheat oven to 450. Squeeze all moisture from the veggies with a paper towel. Mix all ingredients well. Spread evenly on a lightly oiled pan. I prefer about 1/4-1/2 in thick. Bake 20-25 min, flip it over and add toppings. Bake additional 10 min and enjoy! **For bread sticks I add an extra egg and spread thicker **For crackers I add 1/8c flax, spread very thin and bake at 350 for 20-25 first side, 325 for 15-20 second side or until crisp but not burnt; cool then break or cut into pieces This pic is half cauliflower half spinach crust before baked. ✽¸.••.¸✽
Posted on: Tue, 21 Oct 2014 11:30:05 +0000
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