Nut free pizza crust:

6 tablespoons chia seeds

1 sweet potato

1 handful fresh oregano

1 handful fresh basil

2-3 cups spinach

1 T pumpkin seeds

1 clove garlic

2 tablespoons ground flax seed

1 t sea salt and ground pepper

and any other seasoning to taste

 Raw Spicy Marinara Sauce:

 2 Roma tomatoes

2 teaspoons tomato paste

¼ white onion

1 clove garlic

a few sprigs fresh oregano

3 Tablespoons olive oil

1 dash of cayenne pepper

Sea salt and ground pepper to taste


1 light Layer of spinach

Green peppers


Lightly sautéed asparagus

Salt/pepper/red pepper flakes to taste

Directions for crust

First, add the 6 Tablespoons of chia seed to about a cup/cup and a half of water and stir it up (or place the seeds in a jar of water and shake it. Let that sit for about 30 minutes. Chop up the sweet potato and garlic.

 Add everything to the blender or food processor once the chia seeds are finished soaking (they will swell and form a jelly like substance).  If you use a blender, you may have to add another splash or two of water to get the blender moving smoothly.

Once it is all well mixed, smooth the substance onto some teflex and place in your dehydrator at around 135 degrees. (my dehydrator had a round plastic sheet so I just smoothed it all out onto there).  I let my crust dehydrate overnight, but if you want a more flexible crust just dehydrate for maybe 4-5 hours.

Directions for Marinara Sauce

When you have your pizza crust ready, add this lovely sauce directly on top as the first layer. Chop up the tomatoes, onion, oregano, and garlic and throw in a mixing bowl. Add the olive oil, tomato paste and seasoning to taste and mix away!

Final Steps!

Cut up green peppers, sliced tomatoes, lightly sautéed asparagus, and salt/pepper/red pepper flakes to taste. Get creative with your veggie placement so that it is fun to decorate and that much more enjoyable to eat!

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