John's+Pizza

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Pizza Crust

 * 1 cup each **flax seeds** and **sunflower seeds** soaked for several hours
 * 2 cups roughly chopped **zucchini**
 * 2 tablespoons freshly squeezed **lemon juice**
 * 2 tablespoons of **olive oil**
 * 2 to 3 tablespoons minced fresh herbs such as **basil, parsley, oregano, thyme**
 * 2 tablespoons nama shoyu, or 1 teaspoon **sea salt**
 * 2 peeled **garlic** cloves
 * 1-2 tablespoons water, as needed

- Place all of the ingredients into a food processor fitted with an S blade. Process on high for about 30 seconds or until a chunky batter forms. Add a little water, if necessary, a tablespoon or two at a time, to achieve a unified, sticky consistency. - Scoop the batter onto Teflex-lined dehydrator trays. Flatten a little bit with your hands or the bottom of a slightly oiled glass or container to form small circles. Dehydrate at 115°F for about 8 hours, flip over and remove the Teflex sheets. Dehydrate for an additional 8 hours or until the crusts are dry in the middles.

Tomato Sauce

 * 1 cup sundried tomatoes (soak them overnight)
 * 2-4 seeded fresh tomatoes
 * 1 tbsp. honey

- Blend ingredients together until smooth sauce - Pour sauce on to pizza crust and smooth out until it covers crust evenly

Toppings

 * 1/2 cup cilantro, chopped finely
 * 1 tbsp black olives, seed removed, chopped finely
 * 1 tomato, cubed
 * 1/2 red bell pepper, finely chopped
 * 1 stick celery, thinly sliced
 * 1 cup mushrooms, thinly sliced

Marinade

 * 1/2 lemon, juiced
 * 1 tbsp olive oil
 * 1 tbsp water
 * Pinch of salt
 * 1 tsp honey (//optional)//

- Mix all toppings in bowl - Add marinade - Allow mixture to marinate while you prepare the rest of the pizza.

Raw Almond Cheese

 * 1 1/2 cups raw almonds, soaked 6-8 hours, drained and rinsed
 * 1/4 teaspoon acidophilus powder
 * start with 1 cup filtered water

- Freeze almonds briefly and this will allow you to peel the almond skin off quite easily (some people pour hot water over soaked almonds) - Pinch the almond between your thumb and pointer finger and the almond will pop out. Be prepared for it to fly across your counter. I like to do this over a bowl. Repeat until all of the almonds are peeled. - Place peeled almonds, acidophilus, and 1 cup water into your blender and blend until smooth, adding more water if necessary. - Set up a colander over a bowl and place your nut milk bag inside; pour the blended almond mixture into the nut milk bag and cinch shut. Fill a ball jar with water and cover with a lid, then place it on the nut milk bag to weight down the almond cheese. Cover with a tea towel and place in a warm area to drain and ferment for 7-10 hours. - At the end of 7-10 hours, remove almond cheese into a glass bowl and mix additional ingredients, if necessary.