Pumpkin Seed Crust

• 1 cup pumpkin seeds, raw, unsalted, hulled
• 14 cup plain dried breadcrumbs
• 3 tablespoons olive oil
• 12 teaspoon crushed red pepper flakes
• 12 teaspoon curry powder
• kosher salt
• fresh ground black pepper

1. Place the pumpkin seeds in a food processor; pulse until coarsely chopped.
2. Transfer to a small, dry skillet; toast over low heat for several minutes, until fragrant, shaking the pan often to promote even doneness.
3. Transfer to a mixing bowl to cool.
4. Stir in the bread crumbs, the oil, crushed red pepper flakes and the curry powder.
5. Season with salt and black pepper to taste.
6. Use right away, or freeze in an airtight container for up to 3 months.

pumpkin seeds, breadcrumbs, olive oil, red pepper, curry powder, kosher salt, fresh ground black pepper

Taken from www.food.com/recipe/pumpkin-seed-crust-509611 (may not work)