7 ripe tomatoes, pulp (through juicing)
1 zucchini, pulp (through juicing)
1 red bell pepper, pulp (through juicing)
1 onion, pulp (through juicing)
1 tablespoon flax seeds
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
1 cup ground sunflower seeds
2 tablespoon tamari sauce
1 tablespoon dried oregano
1 tablespoon cold pressed olive oil
4 ripe tomatoes
10 sun-dried tomatoes
15 fresh basil leaves
1½ cup soaked cashews
4 tablespoon fresh lemon juice
4 tablespoon nutritional yeast
salt to taste
black & white olives, core out
cherry tomatoes, cut in halves
optional marinated mushrooms, sprouts
Press the dough gently onto the drying sheets of a dehydrator, creating thin and even layers. By keeping the layers extra thin you will get a crunchy pizza base.
Dehydrate at 40 degrees for about 12 hours. If your pizza base is thicker it may take a bit longer.
Add all tomato sauce ingredients to a high speed blender or food processor, and mix until you have a smooth paste. Set aside.
Add all cashew cheese ingredients to a high speed blender or food processor and mix until smooth.
For toppings, cut desired amount of mushrooms in very thin slices. Place it in a bow and marinate overnight with some olive oil, tamari, lemon juice, minced garlic, and ginger.
Create your pizza slices. Use other ingredients for assembly as desired.
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