Ingredients
Crust
- 3 zucchinis
- 2 tomatoes
- Juice from 1/2 lemon
- 1/2 onion
- 1 garlic clove
- 2 dates
- 2 bell peppers
- 1/4 cup walnuts
Sauce
- 1/2 cup sun-dried tomatoes
- 1/2 cup chopped zucchini
- Juice from 1/2 lemon
- Handful fresh basil leaves
- 1 date
- 1 garlic clove
Toppings
- 2 tomatoes
- 2 cups mushrooms
- 1 bell pepper
- 1 teaspoon apple cider vinegar
Description
- To make the crust: slice the zucchinis into noodles with a spiral slicer, mandolin or a cheese grater. Set aside in a large bowl. Blend the rest of the ingredients until smooth, adjusting according to taste. Mix this into the noodles. You should end up with a huge bowl of really saucy noodles. Spread this evenly – keep in' it thick - into a big circle on a dehydrator tray and dehydrate at 115 °F for 6 hours or so, until pliable. Flip over and do the same again. Keep checking on your crust as it is drying though, because everyone's will turn out different.
- To make the sauce: put all the ingredients a food processor or blender and blend until smooth. Spread on your crust.
- To prepare the toppings: slice all the veggies thinly, then coat in the apple cider vinegar and place in a warm spot, dehydrator or oven for around 40 minutes until they soften. Decorate your pizza with the toppings, slice, then Enjoy the heck out of it. Optional: add some raw vegan cheese, some avocado, cilantro and hemp seeds.
