Makes 1 large pizza!

Ingredients:
Tomato Sauce from Raw Lasagna recipe
Walnut Meat layer from Raw Lasagna recipe
Cashew Cheese layer from Cashew Cheese Recipe
Pesto layer from Pasta Pesto recipe
A handful of Fresh basil
1 Avocado chopped in cubes

PIZZA BASE
Make the Taco Shell recipe and spread a semi thick layer onto Teflex sheets and place in dehydrator at 100F for 10-17 hours until crisp. OR place in oven at 200F for 6-12 hours.

Layering:
Once the pizza base is crisp, place layers or dollops of each spreading! Enjoy the creative process!

This recipe was a collaboration with Liana Werner-Gray and Rowan from Organic Corner in New York! 


Makes 1.5 cups pesto sauce and serves 4

Ingredients:
1/3 cup of fresh basil
5 cloves of garlic
¼ teaspoon of himalayan salt
¼ teaspoon of black pepper
sprinkle of crushed red pepper
½ lemon juice
handful of spinach
1 1/3 cup walnuts
½ cup extra virigin olive oil (or more for wetter mixture)
3 large zucchinis

Action:
1. In a blender process all ingredients together except for the zucchinis
2. Use a pasta maker of vegetable peeler to make pasta from the zucchini
3. Pour sauce over the pasta!
4. Add Cashew Cheese if you like;) 

Base:
 1. 1 cup cashew nuts
 2. 1/2 cup macadamia nuts
 3. 1 tablespoon of water

Action:
Blend all ingredients in a blender or food processer until thoroughly mixed, leaving some texture to the nuts. 
Press into  small  round  bowl, making your crust evenly thick around the outside of the bowl. ( Use a bowl supplier to the picture.)

Filling:
1/2 avocado
1 garlic clove
1/4 cup chopped zucchini
1 teaspoon nutritional yeast
1 tomato
1/2 cup spinach leaves
5 basil leaves
pinch of himalayan salt
teaspoon of water

Action:
1. Place all ingredients in a blender and blend until smooth.Once thoroughly mixed, poor the mixture into the base. 
2. Place in the refrigerator for 20 to 45 mins to set.

This recipe was created by Angelina Brown!