View Full Version : Pizza Wrap question
Sharon in Colorado
06-12-2006, 03:00 PM
I've been fasting for 16 days now, and won't be done for another 14 but I've been cranking out all kinds of dehydrated recipes to freeze for my own use and also for a raw food service I'm providing.
I'm curious if anyone has made Alissa's pizza wraps and kept them for a while before using them. If I make them and freeze them, will they keep their flexibility, or should I wait and make them when they can be eaten ASAP?
06-12-2006, 03:18 PM
I made them recently and when I did the recipe, I think mine made 6-7 of them. Well, that day I think I ate 1-2 for dinner. We kept the rest refrigerated for 3-4 days (leftovers don't last long in my house LOL)--they were fine. I tend to like to warm them up in the dehydrator after taking them out of the fridge...Just maybe 5 minutes at 95 degrees to take the chill off--I don't like eating cold, cold food.
I haven't really ever froze anything in my raw food adventures, so sorry if I didn't address that part of your question...anyone else??
06-12-2006, 03:21 PM
I have some frozen in my fridge right now. I took one out the other day and it was great.
06-12-2006, 03:24 PM
I have some frozen in my fridge right now. I took one out the other day and it was nice and flexible. Mine don't seem to freeze really solid so they are quick and easy to use almost right out of the freezer. However, you could pop them in the deydratoy for a bit and they would possibly soften further and be even better as a wrap. Mine are pretty thick. I think I would try to add more liquid and spread them a bit thinner another time.
Sharon in Colorado
06-12-2006, 04:09 PM
Thank you for the tips fellow chefs - that helps!
My friend gave me a huge bag of flax seeds so I think I'll get right to it!
06-13-2006, 01:46 AM
yep, I freeze them all the time, I just stack them together in a ziplock baggie and freeze. I make different sizes and textures, sometime I make them crumbly sometimes I make them super smooth,sometimes I make them small, like 4 Inch tortillas sometimes I make them large, sometimes I make them super crispy, or sometimes I leave them more flexible, but I make them several different ways depending on what I want them for.
I also take out the pizza spices, and add Mexican spices if I want them for burritos or tacos or tortillas, if I want them for pizza, I make them larger and thicker and more crisp.
you can make them so many ways, they are amazingly versatile.
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