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

Raw, Fresh Greek Pizza

This uses the same crust from "The MAC Pizza."
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.

Quick Cheeze Spread:
1 Tablespoon cashew butter
1 tablespoon nutritional yeast
1/2 teaspoon salt, or to taste

Mix in bowl. Spread evenly over two slices of dehydrated crust. Top with the following fresh ingredients:

sliced cucumber
sliced tomatoes
sliced onions
sliced kalamata and green olives

Raw Vegan Pepperoni Pizza Salad

Raw Vegan Pepperoni Spread:
1 cup walnuts
1 1/2 tablespoons nutritional yeast
1 tablespoon paprika
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 cloves garlic
1 teaspoon sea salt
2 teaspoons fennel seeds
2 teaspoons mustard seed
1/4 teaspoon wet mustard
1/4 teaspoon almond butter
4 tablespoons sun dried tomato, soaked 2 hours and drained
2 tablespoon soy or tamari sauce
2 tablespoon canola oil
1/4 teaspoon agave
1 teaspoon chipotle chili powder or dried chipotle, soaked 2 hours and drained

Process all in food processor. Stir in by hand additional 1/2 cup chopped walnuts for a ground meat texture. Store in fridge for up to 1 week. Flavors will mature after a couple days.

Raw Vegan Pepperoni Pizza Salad:
1-2 heads romaine lettuce, shredded
1/4 cup olives
1 cup tomatoes, diced
1 green pepper, diced
1/4 cup white onion, chopped (or red onion)
1/4 cup mushrooms, sliced
1/4 cup raw vegan pepperoni spread + water

Place pepperoni spread in bowl. Add a little water to loosen for a dressing conistancy. Add veggie to the bowl and toss until coated.

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.

Spinach Dip Pizza

1 batch Spinach Dip
1 square Raw Onion Flatbread
sliced tomato, optional

Spread the spinach dip evenly on a raw onion flatbread. Top with thinly sliced tomato, if desired.