Servings: 4 servings
- 1 cup almond pulp leftover from making one batch of almond milk
- ¼ cup nutritional yeast
- ½ tsp garlic powder
- 1 tbsp ground flaxseed
- 1 tsp oregano
- ¼ tsp salt
- 3 tbsp olive oil
- Mix all ingredients together.
- Transfer mixture to a tray lined with parchment paper.
- Cover with a second piece of parchment paper.
- Roll out to about ⅛ inch thickness.
- Bake 350ºF for 10 minutes.
- Remove from oven and cut into 1″ squares.
- Bake for 15 more minutes until golden.