80 oz ground carrots
24 oz shredded cheese
12 eggs
10 oz Dried cranberries
16 tbsp coconut powder
8 tbsp coconut sugar
8 tbsp turmeric
2 tbsp garlic
8 tbsp French thyme
8 tbsp Ginger
In batches add shredded carrots to your food processor and pulse until carrots are the size of rice grains.
Combine all of your ingredients in large bowl. Place parchment paper on your baking sheet and take a handful of your batter and shape into your crust. You can make individual size crusts or what ever size you desire.
Bake at 425 degrees for approximately 20 minutes. Allow to cool. Wrap individual crusts in Saran Wrap and freeze. For a quick meal, pull out of freezer and add whatever topping you desire. Bake at 425 for 20 minutes. This recipe will make approximately 19 individual crusts. Enjoy!
