Mini Flax Pizza Bites
Rate This Recipe
Mini Flax Pizza Bites
This mini flax pizza are very delicious and healthy too.
Servings24 crackers
Nutrition (For one serving)
Calories: 129kcalCarbohydrates: 11gProtein: 4gFat: 9gSaturated Fat: 1gSodium: 69mgPotassium: 452mgFiber: 4gSugar: 5gVitamin A: 614IUVitamin C: 12mgCalcium: 54mgIron: 2mg
Ingredients
Flax cracker base
- 1/2 cup flax seeds
- 1/2 cup flax meal
- 6 tomatoes medium size
- 1 cup sun-dried tomatoes soaked 2 hours or more
- 1 tbsp lemon juice
- 1/4 cup fresh basil
- 3 tbsp dried Italian herb mix
- 3 onions medium size
- 1 clove garlic
Pine nut cheese spread
- 1/2 cup pine nuts
- 1/2 cup macadamias
- 2 tsp lemon juice
- 1/4 tsp salt
- 2 tsp nutritional yeast
- 1/4 cup water
Tomato sauce
- 4 tomatoes medium size, de-seeded
- 1/4 cup sun-dried tomatoes soaked 2 hours or more
- 1 soft dates
- 1 clove garlic
- 2 tsp olive oil
- 1 tsp fresh basil
- 1 tbsp dried oregano
- 2 tsp lemon juice
Pesto
- 2 cups basil tightly packed
- 1 tbsp rosemary minced
- 1/4 cup pine nuts
- 1 tbsp olive oil
- 1/4 tsp salt
- 2 tsp lemon juice
Instructions
Flax cracker base
- Grind all ingredients in a food processor.
- Spread evenly and thinly over 2 nonstick dehydrator trays, right to the edges, and then use a knife or spatula to score into individual squares.
- Dehydrate at 105 degrees for 3 hours. Then invert onto another mesh dehydrator tray to finish drying in the dehydrator for a further 10 – 18 hours.
Pine nut cheese spread
- Grind all ingredients in a food processor.
Tomato sauce
- Blend all ingredients in a high-speed blender until smooth.
Pesto
- Pulse all ingredients in a food processor until broken down, but leave some texture to the finished pesto.
Assembly
- Start with the flax cracker as a base, to which you’ll add a layer of the nut cheese spread.
- Next comes the tomato sauce. Top with some pesto.
- Garnish with olives, capers and a sprinkle of Italian seasoning.
Variation: This recipe works great using marinated whole mushrooms as a base instead of flax crackers.
- Marinate 12 mushrooms in 1/4 cup tamari and 1/4 cup olive oil for 2 hours or more.
- Fill the mushroom caps with the nut cheese, tomato sauce and pesto. Going heavier on the amount of pesto works really nicely with mushrooms.
- Once the mushrooms are stuffed, place in the dehydrator at 105 degrees F to warm through for 1 – 2 hours.
Did you make this recipe?Tag @therawchef on Instagram or hashtag it #therawchef!