Crust:
1 cup ground almonds (not powdered)
1/2 cup rawmesan sprinkles, optional
Mix together in food processor. This mixture will be dry. Sprinkle in the bottom of a pie plate.
Filling:
1 cup macadamia, almond or cashew butter
1 lemon, juiced
2 teaspoons onion (or onion powder)
1 garlic clove, minced (or better yet pressed)
1/4 cup nutritional yeast
1/2 teaspoon sea salt
pinch of chipotle chili powder
1 cup fresh basil, chiffonade (or to taste)
water
Mix all together. This mixture can be tricky. You want is like warm peanut butter, so you can pour it onto the crumbs. Add a little water if it's too stiff. If it's loose, add a bit more nutritional yeast. Apple pectin or pureed raw irish moss/carageenan would thicken as well. Chill in fridge or freezer.
Assembly:
1-2 brandywine tomatoes, sliced
1 sprig fresh basil
Lay tomato slices on top of prepared crust and filling. Garnish with fresh basil. Serve immediately.
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