Paleo Pizza Crust | Flavored Organic Gluten Free, Dairy Free, Soy Free, Nut Free and Vegan Pizza Crust (Spirulina, 2 Pack)

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flavor:

Spirulina

Retail Price: $ 15.29

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Paleo Pizza Crusts by Wrawp Foods! A Healthy and Delicious alternative to help you pursue a healthy and full lifestyle!
Who said pizza crusts can’t be healthy? Our raw, gluten free vegan pizza crusts prove that wrong! Our pizza crusts are made with your favorite fruit, vegetables and seeds to provide that texture and taste of your favorite crusts. Our delicious ingredients not only include apples, zucchini like our wraps but include more nutritious ingredients like carrots, sunflower seeds, and buckwheat to vary some flavor and benefits. Our pizza crusts are nut free, soy free, preservative fruit, organic and no sugar added to continue all the benefits you love of our regular wrawps. Offering three different flavors of tomato, spirulina and original pizza crust, we have something for everything. Not only are these pizzas limited for vegetables but also fruit! You can mix up all types of combinations for different uses.

REAL AND SIMPLE INGREDIENTS

Our original pizza crusts can be used as a fruit pizza with different fruit and fruit spread or be used with vegetables. Make your meal super healthy with our super food spirulina pizza crust with vegetables to give you all the greens and B12 to get your energy going. Want to keep it classic? Our tomato pizza crust is perfect to just work with the traditional recipe and explore different variations! No extra chemicals, no other preservatives to change the texture of the product.

Paleo Pizza Crusts:

120-200 calories per pizza crust
2 pizza crusts per package

FITS ANY LIFESTYLE

The opportunities and flavors to add to our crusts are endless!

Top with fruits for a yummy treat! or fill it up with a yummy spread to have a healthy pizza treat!
Perfect with grilled or fresh veggies!
Great way to start off your morning with breakfast or finish the evening with dessert
Stay on track with your health goals with this sweet treat!

Perfect for all diets!

Vegan
Raw
Grain Free
Gluten Free
No Sugar Added
Nut & Soy Free
No Preservatives


Leek & Tomato Pizza Ingredients: 3/4 cup oil-packed sun-dried tomatoes, drained and chopped, oil reserved 2 medium leeks, thinly sliced (6 cups) 4 Spirulina Healthy Pizza Crusts 3 large eggs 1 cup low-fat ricotta cheese Directions: Preheat oven to 350°F. Coat two deep-dish pie pans with cooking spray. Heat 1 Tbs. sun-dried tomato oil in skillet over medium heat. Add leeks, cover, and cook for 10 minutes, or until leeks are tender, stirring occasionally. Uncover, and cook for 5 minutes more. Place 1 Spirulina Wrawp Healthy Pizza Crust on work surface, and brush with sun-dried tomato oil. Place second Spirulina Wrawp Healthy Pizza Crust on top, and brush with more oil. Repeat with remaining Spirulina Wrawp Healthy Pizza Crusts. Press the crusts into prepared pie pans Whisk together eggs and ricotta cheese. Stir in sun-dried tomatoes and leeks. Season with salt and pepper, if desired, and spread over dressed Healthy Pizza Crust. Bake for 20 to 25 minutes, or until the filling is puffy and top is golden.	Toasted Cumin Pizza Ingredients: 1 1/2 Tbs. olive oil, divided 6 cups red cabbage, thinly sliced ¼ cup balsamic vinegar 2 Tbs. honey 2 tsp. whole cumin seeds 1 large peeled clove garlic 1/4 tsp. salt 1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, drained, liquid reserved, divided 1/2 tsp. ground black pepper 4 Tbs. chopped cilantro, divided 3 Spirulina Gluten Free Pizza Crust 4 oz. chilled soft fresh goat cheese, crumbled Directions: Position the rack just below the center of the oven. Place a large rimmed baking sheet on the rack and preheat to 450°F. Heat 1 Tbs. oil in a large skillet over medium heat. Add cabbage and toss to coat. Add vinegar and 1/4 cup water. Bring to simmer. Cover, and cook 15 minutes, or until cabbage is just tender. Remove from heat, stir in honey, and season with salt and pepper, if desired. Toast cumin in a small skillet over medium heat 3 to 4 minutes, or until seeds get darker and very fragrant. Cool. Grind in spice grinder or coffee grinder. Drop garlic and salt into food processor while running, and finely chop. Add 1 1/4 cups chickpeas, 1/4 cup water or reserved chickpea liquid, 1 1/2 tsp. cumin, and pepper. Blend to coarse puree. Transfer to bowl, and mix in 3 Tbs. cilantro. Brush tops of Gluten Free Pizza Crusts with remaining 1 1/2 tsp. oil. Heat heavy skillet over high heat. Add 1 crust, oiled side down, to skillet. Cook 2 minutes, or until crisp on bottom, pressing flat with spatula. Repeat with remaining crusts. Spread chickpea puree on crisp side of each Gluten Free Pizza Crust leaving 1/2-inch border. Top each with 2/3 cup red cabbage, then dot with cheese. Press remaining 1/4 cup whole chickpeas into topping. Sprinkle each pizza with large pinch of remaining 1/2 tsp. cumin. Transfer pizzas to baking sheet with spatula, and bake 6 to 8 minutes, or until toppings are heated through. Sprinkle with remaining 1 Tbs. cilantro.	Italian Hummus Pizza Ingredients: Hummus Bruschetta Tomato Sunflower Sprouts Directions: Spread hummus and bruschetta on top of the pizza, put tomato and sunflower sprouts on top. Ready to eat , enjoy.

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Paleo Pizza Crust | Flavored Organic Gluten Free, Dairy Free, Soy Free, Nut Free and Vegan Pizza Crust (Spirulina, 2 Pack)

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REAL AND SIMPLE INGREDIENTS

120-200 calories per pizza crust
2 pizza crusts per package

FITS ANY LIFESTYLE

The opportunities and flavors to add to our crusts are endless!

Top with fruits for a yummy treat! or fill it up with a yummy spread to have a healthy pizza treat!
Perfect with grilled or fresh veggies!
Great way to start off your morning with breakfast or finish the evening with dessert
Stay on track with your health goals with this sweet treat!

Perfect for all diets!

Vegan
Raw
Grain Free
Gluten Free
No Sugar Added
Nut & Soy Free
No Preservatives


Leek & Tomato Pizza Ingredients: 3/4 cup oil-packed sun-dried tomatoes, drained and chopped, oil reserved 2 medium leeks, thinly sliced (6 cups) 4 Spirulina Healthy Pizza Crusts 3 large eggs 1 cup low-fat ricotta cheese Directions: Preheat oven to 350°F. Coat two deep-dish pie pans with cooking spray. Heat 1 Tbs. sun-dried tomato oil in skillet over medium heat. Add leeks, cover, and cook for 10 minutes, or until leeks are tender, stirring occasionally. Uncover, and cook for 5 minutes more. Place 1 Spirulina Wrawp Healthy Pizza Crust on work surface, and brush with sun-dried tomato oil. Place second Spirulina Wrawp Healthy Pizza Crust on top, and brush with more oil. Repeat with remaining Spirulina Wrawp Healthy Pizza Crusts. Press the crusts into prepared pie pans Whisk together eggs and ricotta cheese. Stir in sun-dried tomatoes and leeks. Season with salt and pepper, if desired, and spread over dressed Healthy Pizza Crust. Bake for 20 to 25 minutes, or until the filling is puffy and top is golden.	Toasted Cumin Pizza Ingredients: 1 1/2 Tbs. olive oil, divided 6 cups red cabbage, thinly sliced ¼ cup balsamic vinegar 2 Tbs. honey 2 tsp. whole cumin seeds 1 large peeled clove garlic 1/4 tsp. salt 1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, drained, liquid reserved, divided 1/2 tsp. ground black pepper 4 Tbs. chopped cilantro, divided 3 Spirulina Gluten Free Pizza Crust 4 oz. chilled soft fresh goat cheese, crumbled Directions: Position the rack just below the center of the oven. Place a large rimmed baking sheet on the rack and preheat to 450°F. Heat 1 Tbs. oil in a large skillet over medium heat. Add cabbage and toss to coat. Add vinegar and 1/4 cup water. Bring to simmer. Cover, and cook 15 minutes, or until cabbage is just tender. Remove from heat, stir in honey, and season with salt and pepper, if desired. Toast cumin in a small skillet over medium heat 3 to 4 minutes, or until seeds get darker and very fragrant. Cool. Grind in spice grinder or coffee grinder. Drop garlic and salt into food processor while running, and finely chop. Add 1 1/4 cups chickpeas, 1/4 cup water or reserved chickpea liquid, 1 1/2 tsp. cumin, and pepper. Blend to coarse puree. Transfer to bowl, and mix in 3 Tbs. cilantro. Brush tops of Gluten Free Pizza Crusts with remaining 1 1/2 tsp. oil. Heat heavy skillet over high heat. Add 1 crust, oiled side down, to skillet. Cook 2 minutes, or until crisp on bottom, pressing flat with spatula. Repeat with remaining crusts. Spread chickpea puree on crisp side of each Gluten Free Pizza Crust leaving 1/2-inch border. Top each with 2/3 cup red cabbage, then dot with cheese. Press remaining 1/4 cup whole chickpeas into topping. Sprinkle each pizza with large pinch of remaining 1/2 tsp. cumin. Transfer pizzas to baking sheet with spatula, and bake 6 to 8 minutes, or until toppings are heated through. Sprinkle with remaining 1 Tbs. cilantro.	Italian Hummus Pizza Ingredients: Hummus Bruschetta Tomato Sunflower Sprouts Directions: Spread hummus and bruschetta on top of the pizza, put tomato and sunflower sprouts on top. Ready to eat , enjoy.

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