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Pizza Crust (makes 3)
2 cups flax seeds
2 medium tomatoes
1 red pepper
1 green pepper
1 jalapeno pepper
2 tablespoons Braggs Liquid Aminos
2 tablespoons Savory Magic
1 handful fresh basil
½ handful fresh oregano
3 medium-sized zucchinis, finely chopped
3 tablespoons olive oil
1 teaspoon Liquid Smoke
1 teaspoon onion powder
1 teaspoon garlic powder
6 cups presoaked cashews
3 large cloves of garlic
1 tablespoon Celtic salt
6 cups fresh basil leaves, packed
1½ cups olive oil
1 cup pine nuts
3/4 cup walnuts
1/3 cup black miso
9 cloves of garlic
1 large onion, sliced in thin rounds
3 red peppers, slivered
8-9 tomatoes, sliced (or chopped cherry tomatoes)
For Pizza Crust, grind the flax seeds in a
coffee grinder, then process the rest of the ingredients through
a Champion Juicer using the solid screen. Mix together until
thoroughly blended. Divide mixture into three parts and spread
each part evenly on a solid dehydrator sheet. Dehydrate at 105
degrees for 4-6 hours, turn crust over, and place on perforated
sheets. Continue dehydrating for 8 hours or until crispy.
When crust is ready, marinate the zucchini by placing all the
ingredients for the marinade in a bowl and set aside.
To make the cheese, process the cashews through
a Champion Juicer using the solid screen and mix in the other
ingredients. Divide into three parts and spread evenly on each
To make the Pesto Sauce, in a food processor or
blender, homogenize garlic and basil leaves. Grind nuts until
finely chopped, then add to mixture. Stir in black miso. Spoon
1/3 of the mixture onto each crust and spread evenly.
Next, put on a layer of onions and peppers, then add 1/3 of the
marinated zuchinni for the next layer. Then layer the tomatoes
and add 1/3 of the "chesse" mixture next and top with a
sprinkling of pine nuts.
Dehydrate at 105 degrees for 3-4 hours.
Makes 3 pizzas
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