- 1 cup raw unpasteurized mozzarella (vegans can substitute)
- 1 cup almonds
- 1/2 organic red bell pepper
- 1/3 cup of sunflower seeds
- 1/3 cup of hemp seeds
- 1 tbsp raw olive oil
- 1 tbsp dried rosemary
- 1 tbsp dired thyme
- sea salt and pepper to taste if necessary
- 2 cups of your favorite veggies
- 1 teaspoon extra virgin olive oil
- 3/4 cup chopped tomatoes
- 3 tbsp sundried tomatoes
- 1/2 teaspoon lemon juice
- 1-2 dates
- 1 tbsp tahini
- 1 small garlic clove
- Fresh or dried basil and oregano, to taste
To make the crust: Throw almonds in food processor. Start processing and keep going until they look almond meal. This is the most important step. Basically, it should look almost as fine as flour. You are creating flour out of almonds! Throw your almond meal in a big mixing bowl and add the rest of the ingredients--mix well. Transfer to your food processor and process until everything has combined into rough, slightly wet “dough”. Spread this evenly onto parchment on a pizza pan (ou want them quite thin, about 1/4 inch thick) and dehydrate in your oven at its lowest temperature for 3-5 hours or until it’s like a giant cracker. If you have a dehydrator, you can use that instead and set it to just above 115 degrees.
To prepare the toppings: evenly coat the veggies in olive oil and let them marinate in your oven at its lowest temperature, or in your dehydrator, for about an hour.
To make the sauce: blend all the ingredients until smooth. Spread this evenly on your crust, followed by pieces of cheese, then the marinated veggies. Pair with a salad and you’ve got one super delicious, super healthy dinner than everyone can enjoy!
Karen Foster is a holistic nutritionist, avid blogger, with five kids and an active lifestyle that keeps her in pursuit of the healthiest path towards a life of balance.