Alchemy Pizza

Pizza Crust

• 540 g cashews
• 90 g psyllium husk
• 300 g zucchini
• 150 g sun-dried tomatoes
• 670 g water
• 250 g onion
• 14 g salt
• 40 g olive oil

Tomato Sauce

• 25 g sun-dried tomatoes
• 3/4 cup tomato
• 1/4 cup olive oil
• 1 clove garlic
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp basil — fresh; source allows 2 teaspoons dried basil instead of 1 tablespoon fresh
• 1 tsp dried oregano
• 1/2 tsp dried thyme

Cashew Cheese

• 1 cup cashews
• 1 tsp salt
• 1 cup water
• 1 tbsp nutritional yeast
• 1 tsp lemon juice

Toppings

• yellow bell pepper
• 1/2 piece onion
• spinach
• cilantro
• black pepper
• pineapple

1. 1

   Blend cashews in a food processor and set aside.
2. 2

   Soak sun-dried tomatoes in water for 30 minutes, then discard soaking water.
3. 3

   Process psyllium husk, zucchini, onion, garlic, and a little salt. Add cashews and sun-dried tomatoes and mix.
4. 4

   Spread on a non-stick dehydrator sheet. Dehydrate 4 hours at 125°F / 52°C.
5. 5

   Flip onto mesh and dehydrate another 4 hours or until dry.
6. 6

   Blend all tomato sauce ingredients.
7. 7

   Soak cashews 30 minutes and discard water. Process all cashew cheese ingredients with a little water.
8. 8

   Spread tomato sauce over crust, add dollops of cashew cheese, then toppings.