Tomato, Red Pepper and Flax Pizza

Servings: Serves 2-4

Nutritional Information:

Per 100g

Calories 258, Fat 19g, Saturates 2.1g, Carbohydrates 6.9g, Sugars 2.5g, Protein 12g,
Salt 0.52g


For the Crust:

For the Sauce:

For the Topping, choose from:

Fresh basil, parsley or chives
Fresh baby spinach or rocket
Sea Salt and Black Pepper



To make the crust, add the red pepper, flaxseed, garlic and seasoning to a high speed blender and process until thoroughly combined. Stir through the remaining ingredients and spread out on a dehydrator sheet or baking parchment lined baking sheet to a medium circle approximately 10in across. Transfer to the dehydrator or your oven at its lowest setting and allow to dry out for 3-5 hours.


For the sauce, arrange the sliced tomatoes on another dehydrator or baking sheet and sprinkle over the garlic, basil and season well. Add these to the dehydrator or oven for 1 hour, or until softened and semi-dehydrated. After this time, blend the tomatoes with the basil and garlic to make a sauce. Check the seasoning and set aside.


Once the base is fairly dry and cracker-like top with the sauce and toppings of your choice. Serve immediately once topped with the sauce.


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