INGREDIENTS:

• 1 1/4 cups blanched almond flour
• 1/3 cup tapioca flour
• 3/4 tsp finely ground sea salt
• 3/4 tsp paprika
• 1/2 tsp ground cumin
• 1/8 tsp ground white pepper
• 1/4 cup coconut oil
• 1 large egg

INSTRUCTIONS:

1. Place almond flour, tapioca flour, sea salt, paprika, cumin, and white pepper in the bowl of a food processor.
2. Add the egg and coconut oil to the dry ingredients in the food processor.
3. If using coconut sugar, add it to the mixture.
4. Process the ingredients together 2-3 times to combine.
5. Let the food processor run until the mixture comes together and forms a dough.
6. Move the dough onto a sheet of plastic wrap and wrap it up.
7. Press the dough into a 9-inch disk shape and refrigerate for 30 minutes.
8. Preheat the oven to 375°F (190°C) and position the oven rack in the middle.
9. Remove the plastic wrap from the chilled dough.
10. Press the dough onto the bottom and up the sides of a 9-inch buttered pie dish, crimping the edges slightly.
11. Cool the crust in the refrigerator for 20 minutes.
12. Bake the crust in the preheated oven until it turns golden brown.

Allergies:

shellfish-free (SF)

gluten-free (GF)

dairy-free (DF)

Here are some variations of the Savory Superfoods Pie Crust:

1. Cheesy Zucchini Pancakes: Add 1/2 cup of grated cheese (such as cheddar, mozzarella, or feta) to the zucchini batter for extra flavor and a gooey, melty texture.
2. Herb-infused Zucchini Pancakes: Mix in chopped fresh herbs like basil, parsley, or dill to the zucchini batter to give the pancakes a delightful herbal aroma and taste.
3. Spicy Zucchini Pancakes: For a kick of heat, add a pinch of cayenne pepper or red pepper flakes to the batter. You can also include some diced jalapeños or chili peppers for an extra spicy version.
4. Asian-inspired Zucchini Pancakes: Incorporate grated ginger and minced garlic into the zucchini mixture for a touch of Asian flavor. Serve the pancakes with a drizzle of soy sauce or a side of sweet chili sauce.
5. Zucchini Fritters: Make smaller, bite-sized portions of the pancakes and shape them into fritters. Pan-fry the fritters until crispy and serve as a tasty appetizer or snack.
6. Zucchini Pancake Wraps: Create a wrap by adding some cooked chicken, avocado slices, and fresh greens to the center of a zucchini pancake. Roll it up and enjoy a flavorful and satisfying meal.
7. Mediterranean Zucchini Pancakes: Add diced sun-dried tomatoes, kalamata olives, and crumbled feta cheese to the zucchini batter. These ingredients will infuse the pancakes with Mediterranean flavors.
8. Zucchini Pancake Stack: Make mini-sized pancakes and stack them with layers of cream cheese or ricotta in between. Top the stack with a drizzle of honey or maple syrup.
9. Zucchini Pancake Toppings: Customize the pancakes with various toppings like avocado slices, smoked salmon, poached eggs, or a dollop of Greek yogurt for added creaminess.
10. Sweet Zucchini Pancakes: For a sweet version, omit the salt and black pepper from the recipe. Instead, add a dash of cinnamon and a sweetener of your choice, such as maple syrup or honey. Serve with fresh berries and a sprinkle of powdered sugar.