oh, My! Alissa's pizza bread...

[rawlee]

Making crackers/bread has been the last frontier for me since going 100% Easter. I've juiced, smoothed, dehydrated, sprouted, entertained Mother's day raw.....but I was nervous about making bread!?! I made Alissa's pizza bread last night and it is so delicious and satisfying. This definitely takes care of bread craving. The recipe is in her book.

[rawpriestess]

OH YESSSSSSSSSSSSS, it is one of my stapels, I make medium sized rounds, about 6" in diameter for a pizza for me and Dragggon, and I make 4" ones for tortilla sizes for my tortiallas, as they are excellent as a base for tortilla, then I also make them into crackers, and cut them, and I make them into crumbles and toss on top of salads like croutons, and I, well, you get my drift................


they are soooooooooooooo good.

[Tirza]

Okay, Okay, I actually did it! Just wondering: Does it really matter if you put the combined mixtures back into the food processor in the last step in order to make it smoother? Does that make it turn out more crispy? Has anyone tried just leaving out that step and leaving it a little more grainy? Or does that make a softer or more easily breakable product?

[rawpriestess]

I've made it more grainy, and very smooth, it still doesn't get crispy, but it will get crispier the longer you dehydrate.


I like it a little chunky, I don't like it super smooth, I like to see the colors and the gaininess, but that is me, others like it more smooth, I think you should try it 1/2 and 1/2 make the recipe, then take half and pop back into the fp and make it smooth, then dehydrate them both, and see which one YOU like.