Name: PEPPER-OLIVE PIZZA WITH RAW ALMOND CRUST
Ingredients: 3 cups peeled and chopped zucchini (about 3 squash); 1 1/2 tsp salt; 1/2 cup Bariani olive oil or a high quality extra virgin olive oil; 1 cup golden flax meal (about 3/4 cup flax seeds, ground); 1 cup soaked almonds; 1 cup sun-dried tomatoes, covered in water and soaked 2 or more hours; 1/2 medium tomato or red bell pepper, chopped; 1 large pitted date or 2 tsp honey/maple syrup; 1 medium clove garlic (optional); 4 large basil leaves; 1 tbsp chopped onion (optional); 1/2 tsp salt; 1/4 tsp oregano; ½ tsp Italian seasoning; 2 cups pine nuts, cashews or macadamia nuts; ½ cup water; 2 probiotic capsules (Ultimate Flora); 1 tbsp unpasteurised light miso paste; 1 tsp lemon juice; 1/4 tsp salt; 1 red bell pepper, diced15 mushrooms, sliced and marinated in a little olive oil and salt1/2 red onion, thinly sliced and halved10 black olives, pitted and sliced or choppedNut Cheese (if using avocado, you may want to skip this step)2 avocados, sliced (if using cheese, you may want to skip this step)

PEPPER-OLIVE PIZZA WITH RAW ALMOND CRUST

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Ingredients

CRUST

3 cups peeled and chopped zucchini (about 3 squash)
1 1/2 tsp salt
1/2 cup Bariani olive oil or a high quality extra virgin olive oil
1 cup golden flax meal (about 3/4 cup flax seeds, ground)
1 cup soaked almonds

PIZZA SAUCE

1 cup sun-dried tomatoes, covered in water and soaked 2 or more hours
1/2 medium tomato or red bell pepper, chopped
1 large pitted date or 2 tsp honey/maple syrup
1 medium clove garlic (optional)
4 large basil leaves
1 tbsp chopped onion (optional)
1/2 tsp salt
1/4 tsp oregano
½ tsp Italian seasoning

CHEESE

2 cups pine nuts, cashews or macadamia nuts
½ cup water
2 probiotic capsules (Ultimate Flora)

After the cheese ferments, add:

1 tbsp unpasteurised light miso paste
1 tsp lemon juice
1/4 tsp salt

TOPPING IDEAS

1 red bell pepper, diced15 mushrooms, sliced and marinated in a little olive oil and salt1/2 red onion, thinly sliced and halved10 black olives, pitted and sliced or choppedNut Cheese (if using avocado, you may want to skip this step)2 avocados, sliced (if using cheese, you may want to skip this step)

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Directions

Crust
Blend the zucchini, salt and oil until smooth. Add the almonds and continue to blend until the entire mixture is smooth.
You may need to use a spatula or celery stick to get the mixture to blend.
Pour the blended mixture into a bowl and add the flax meal.
Let the batter sit for a few minutes to let the mixture thicken.
Shape into 4 small or 2 large pizza crusts on 16x16 inch dehydrator trays covered with Teflex sheets.
Dehydrate the crusts at 105 degrees for four hours.
Remove the Teflex sheets and continue to dehydrate until the crusts are firm.
It may take eight or more hours altogether.
Be sure to dry the crust upright after flipping or they will bow in the wrong direction.
Pizza Sauce
Blend everything together including the tomato soak water until smooth.
Let the excess water rise to the top for 30 minutes and drain it off.
Cheese
Blend nuts with the water adding just enough water to make a thick paste.
When nuts are creamy, add the powder from the capsules and blend lightly.
Pour the mixture into a glass bowl and put a lid on it.
Let sit in a semi warm place (80 degrees or higher) for 8 to 12 hours.
Test the cheese. When it tastes a little sour, add the seasonings and serve on pizza or put it in a glass container and refrigerate for up to 5 days.
Assembly for Pizza
Spread the sauce on the crust.
Spread the cheese on the sauce (if using avocado, you may want to skip cheese)
Layer avocado on the sauce or the cheese (if using cheese you may skip avo)
Add additional toppings in any order.
Warm in a dehydrator at 115° for ½-1 hour before serving.
Top with sprouts if desired
Additional Tips
IN A HURRY? Skip the cheese fermentation process, add your flavorings and go!
To make Parmesan: You may also dehydrate it into a dry cheese for sprinkling on pasta or salad. You can freeze the crusts for up to 3 months in a Ziploc bag.