Mini Flax Pizza Bites

Mini flax pizza bites lined up
Rate This Recipe
5 from 1 vote

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.
Rate This Recipe
5 from 1 vote
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Russell James

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February 9th, 2010