Blend zucchini, salt and oil until zucchini is smooth. Add the almonds and continue to blend until the entire mixture is smooth. Pour blended mixture into a bowl and add the flax meal. Spread onto teflex (parchment paper) dehydrator sheets, approximately 1/8-1/4 inch thick. You can make them into “rounds” for small pizzas/tostados or spread them into rectangle. Dehydrate at 105 degrees for about 4 hours. Flip over and remove teflex sheets and continue to dehydrate until hard. It may take 8 or more hours altogether.
