Raw 40°C Almond–Flax Pizza Base
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Raw 40°C Almond–Flax Pizza Base
Recipe Ingredient InformationMeta
Allergens: Tree nuts (almonds).
Ingredients
- Base
- 1 cup almonds
- ¾ cup water
- Seasoning
- ½ cup Linseed/Flaxseed (Whole or Ground)
- ¼ cup nutritional yeast
- 1 tsp dried parsley
- 1 tsp dried basil
- ½ tsp sea salt
- 2 tbsp lemon juice
Method
- Prepare almonds: If using whole almonds, soak them in enough water to cover for 8–12 hours, then drain and rinse. Blend the almonds with the water into a coarse paste. If using ground almonds, mix the almonds with the water into a soft paste.
- Make dough: Stir in the linseed/flaxseed, nutritional yeast, dried parsley, dried basil, sea salt, and lemon juice. Rest for 10 minutes so the linseed/flaxseed can thicken the mixture.
- Shape: Spread the dough 5–7 mm thick on a lined dehydrator tray. Score lightly if you want easier portions later.
- Dehydrate: Dehydrate at 40°C for 6 hours, flip, then continue 8–10 hours until the base is firm yet flexible.
- Store: Cool fully before storing.
Serving ideas
- Spread with a mild tomato base + herbs
- Top with mashed avocado + lemon
- Serve with steamed greens on the side
Body & Sensory Notes
- Odour profile: Generally low‑odour ingredients; lemon and herbs tend to keep the profile fresh.
- Dose notes: At larger servings, nuts/flax can feel heavier for some—start smaller, chew well, and increase gradually if needed.
- Energy: Higher‑fat, higher‑fibre; typically steadier energy than refined carbs.