| 10 | 40 | 98 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 15 |
| 1/3 cup | Almond flour/meal, Bob's Red Mill |
| 1/3 cup | Sunflower seeds |
| 1/3 cup | Pumpkin seeds (pepitas) |
| 1/3 cup | Chia seeds |
| 1/3 cup | Sesame seeds |
| 1 tbsp (level) | Psyllium seed husk (flakes) |
| 1/2 tsp | Baking powder |
| 1/2 tsp | Salt |
| 1/4 cup | Olive Oil, Extra Virgin |
| 1 cup | Water (boiling) |
1 Preheat the oven to 300°F (150°C). Mix all dry ingredients in a bowl. Add oil and stir.
2 Add boiled water. Let rest for 5 minutes to absorb water, stirring occasionally.
3 Spread out the dough on a baking sheet lined with parchment paper. Place another parchment sheet on top and use a rolling pin to get a thin, even layer.
4 Bake on lower rack for about 20 minutes. Remove and cut with pizza cutter into desired size. Place back in oven for another 10-15 minutes until crisp but just barely browned.
5 Remove from oven. They will crisp up a bit more as they cool. If you want them crispier, leave them in the warm oven that's been turned off.
6 Break into pieces and store in the fridge.
Net carbs per serving: 2.25 grams
Optional: add various spices to the batter for different flavours
| Meat Alternative | 0.4 |
