Quick Mmm...editerranean Pizza

Okay, it's quick depending on your point of view. I had the crusts prepared ahead of time, so it took about 5 minutes to make once I was ready to eat it. You can keep the crusts in the fridge for a few days (and dehydrate them for 2-4 hours just before you eat them) or keep them in the freezer (thaw then dehydrate, just so they firm up.)

Crust:
1 yellow squash
1/2 cup walnuts
1/4 teaspoon sea salt
1/4 cup olive oil
1/2 cup ground flax seeds

Blend all in food processor until smooth. Spread on teflex dehydrator sheet and dry 12 hours. Flip onto mesh screen with wet side up and dehydrate another 8 hours or until crisp.

Rich Cheese Spread:
1/4 cup almond butter
juice of 1/2 lemon
pinch of sea salt
2 teaspoons tahini
1 garlic clove, minced or pressed

Mix all until combined. Check seasoning. (Add a little nutritional yeast for a cheesier flavor; consider some fresh herbs, such as basil, chives, or oregano.)
Spread evenly onto prepared crusts. Top with thinly sliced veggies including:

spinach leaves
cucumber
tomato
fennel
red onion
green olives

Pesto Tapenade Spread

1/2 cup kalamata olives
1 tablespoon pine nuts
1/2 cup walnuts
1 medium tomato, diced
1/4 cup - 1/2 cup olive oil
sea salt and pepper to taste

Blend all in food processor until smooth. Check seasoning. (You could add fresh basil for a traditional pesto flavor.)
Serve on flax crackers and breads or as a salad topping.

Antipasto Salad

1 red bell pepper, diced
1/2 red onion, minced
1 cup cherry tomatoes
1 head cauliflower, chopped into bite sized pieces
1/2 cup green olives or kalamata olives
1/4 cup red-wine vinegar (or lemon juice)
6 tablespoons olive oil
salt and pepper to taste

13 ounces (1 can) artichokes, drained
1/2 cup feta cheese
6 ounces salami, diced

Toss all in bowl. Let sit for 2 hours or overnight in fridge.

I prepared the first 9 ingredients in a large bowl. I mixed the cheese and salami in a separate bowl and let non-vegans add it to their salad as they wished. The salad is great without the meat and cheese, but you could add a raw feta or raw tofu to it as well. I used canned artichokes, because I'm not sure how to prepare them raw. Any suggestions?