This dehydrated “bread” is a great way to use leftover vegetable pulp from juicing. Use it as a pizza crust, sandwich bread, crackers for hummus dipping, etc. Spread it out thinner for a chip-like consistency to dip with salsa or guacamole.

Ingredients

• 2 cups pulp from juicing
• ½ cup almond pulp (optional – great use of pulp from homemade almond milk)
• ¼ cup flax seeds
• 1 clove garlic
• ¼ cup nutritional yeast
• ¼ to ½ cup sesame oil or olive oil (use more if mixture is too thick)
• 1½ Tbsp tamari
• 1 cup water or almond milk
• ½ tsp salt

Directions

1. Adding liquids first, pour all ingredients in a Vitamix or other high powered blender or a food processor and blend until smooth. If too thick, add more oil (too much water makes the bread brittle and leathery).
2. Pour mixture on to a dehydrator tray lined with a Teflex sheet (or cover dehydrator tray with plastic wrap) and use a rubber spatula to spread into a circle about 1/4” to 3/8” thick.
3. Dehydrate at 125F for 8 hours.
4. Remove bread and flip over by placing another dehydrator tray (with mesh liner) on top and flipping the “sandwich” over. Remove top tray and peel off the Teflex sheet (or plastic wrap).
5. Dehydrate for another 4 hours or until desired texture is achieved.
6. Use a pizza roller to cut into desired shapes.

Watch the how-to video!