THE MAC Pizza

Adapted from Matthew Kenney's recipe.

Herb Crust:
3/4 cup fax seeds, ground
1/4 cup fresh basil leaves
1 teaspoon dried italian seasonings
1 medium yellow squash, roughly chopped
1 cup walnuts, soaked 1 hour and drained
1 1/2 teaspoons sea salt
2 tablespoons olive oil
1/4 cup onion
2 teaspoons nutritional yeast
2 teaspoons agave
juice of one lemon

Process flax. Blend all in Vitamix until smooth(adding a touch of water if needed to turn over.) Spread on Teflex sheet in 1/2 inch thick large circle. Dehydrate for 8 hours. Flip and score with pizza cutter into 6-8 slices of pizza. Dehydrate until mostly dry. These will shrink quite a bit while drying.

Pizza Sauce:
1 tomato, chopped
1 cup sun dried tomatoes, soaked 1 hour and drained (reserve liquid)
1/3 teaspoon salt
1/2 teaspoon italian seasoning
1/4 cup fresh basil
1 teaspoon agave

Place all in Vitamix and process until completely smooth. Add reserved soaking liquid if needed to turn over. This will be thick from the tomato pectin. (Stir water/juice in if it seperates while sitting.)

Macadamia Cheese Spread:
1 cup macadamias
1/2 teaspoon lemon zest
2 Tablespoons onion or shallot
1 garlic clove
2 Tablespoons nutritional yeast
1/2 teaspoon sea salt
pinch chipotle powder or cayenne

Blend in Vitamix until creamy and smooth. Add water to get to turn over, if necessary.

Assembly:
2 cups fresh spinach chiffonade
1 tomato, diced
1/2 cup pineapple, minced (optional)
olive oil
salt and pepper

In large bowl or on teflex lined tray, toss spinach, tomato and pineapple with olive oil, salt and pepper. (Keep separate if desired.) Dehydrate 1 hour or until warmed. Spread a layer of mac cheese on crust, followed by tomato sauce. Sprinkle with warmed spinach chiffonade, diced tomato and pineapple. Garnish with fresh basil.