Cheesy Raw Vegan Pizza Pockets | Deliciously Raw скачать в хорошем качестве

Cheesy Raw Vegan Pizza Pockets | Deliciously Raw

Raw Vegan Reset On Amazon https://amzn.to/4m8rHUk Follow Me On Instagram:   / deliciouslyrawvegan   Deliciously Raw Merch! https://teespring.com/stores/deliciou... Raw Vegan Pizza Dough:    • Raw Vegan Challenge Day 8 | How To Make Ra...   Raw Vegan Cheese:    • Easy Sliceable Vegan Cheese | Deliciously Raw   Filling: 3/4c Walnuts (chopped) 1/2c Baby Portobello Mushrooms (chopped) 2-3 sprig Oregano fresh ( de-stemmed) 1/4c Scallions (chopped) 1/4c Red Bell Pepper (chopped) 1/2t Garlic powder (sub 1 small clove fresh) 1/2t Red Pepper Flakes Black Pepper tt Sea Salt tt Tomato Sauce 1/2c Sundried Tomatoes ( seasoned with herbs in oil) 1c Cherry Tomatoes Sea Salt tt Note: If you are are not using seasoned sundried tomatoes accommodate the flavor with Italian herbs and olive oil. Crust: 1c Coconut Flour 1c Oat Flour 2T Psyllium Husk (sub ground flax seeds) 1t Basil 1t Oregano 1t Garlic Powder 1t Red Pepper Flakes 1t Garlic Herb Spice Blend 1t Agave Nectar 1/2t Apple Cider Vinegar 1c Zoodles (cut in to smaller noodles 4-6" lengthwise) 1/2t Sea Salt ( or to taste, see notes) 1c Water ( reserve an additional 1/2c on the side and add more water as needed to form a soft dough) For the crust, add all ingredients with the exception of the sea salt, into a large bowl and mix thoroughly until well combined. Season very lightly with salt. Spread mixture into small flatbreads shapes on parchment paper fitted for your dehydrator. If you are using your oven as a dehydrator, use parchment lined baking sheets. Dehydration time from 2-4 hours depending on crust thickness.