CRUST:
-2 cups almonds -1 cup ground flax -1 TBSP oregano -1/2 TBSP garlic powder -1/2 tsp salt -1 cup water Blend in food processor in that order. Roll into ball and press onto pan lined with parchment paper (approx. a 12" diameter pizza). Dehydrate on your oven's lowest setting for an hour.
RAW TOMATO SAUCE:
-1/2 lb. of Campari tomatoes -1/2 tsp salt -1 clove garlc -3 TBSP tomato paste Blend in blender and chill. Good for about 3 days in the fridge.
CASHEW CHEESE:
-1 cup cashews (quick soak in hot water for 30 mins or overnight) -2 TBSP nutritional yeast -1/4 tsp garlic powder -1/2 tsp salt -1/4 cup water Blend in high-powered blender.
I layered in the following order: crust, cashew cheese and tomato sauce. I topped with mushrooms, olives, fresh basil and red pepper flakes. Of course, toppings could be modified to your taste!
