Ingredients

CRUST
2 cups wheat berry (sprouted)
½ cup flax seeds (ground)
1 large carrot
1 garlic clove
1 teaspoon curry powder
¼ teaspoon salt
CASHEW PESTO
2 cups basil
½ cup cashew
1 garlic clove
½ cup olive oil
TOPPING
2 avocados sliced
15 arugula leaves
1 red pepper (cut into chunks)
15 cherry tomatoes (halved)

Recipe Directions

1. For the crust, grind the carrot and garlic in a food processor, add the rest of the ingredients and blend until smooth.

2. Remove from food processor and place on Teflex sheet on top of a mesh dehydrator screen.

3. Spread crust into ¼ inch large circle.

4. Dehydrate for 1 hour at 105 degrees than flip off Teflex and put it for another hour until firm.

5. While crust is in dehydrator make the pesto. Mix all ingredients in a food processor until smooth. 

6. Spread pesto over the crust.

 7. For the topping, place the arugula on top of the pesto, and the rest of the vegetables on top of the arugula.

Gill's Thoughts

By Gill

This pizza is an amazing work of art.

The combination of the ingredients and the flavor are very tasty.

I really recommend this.

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Comments

Top voted

bellamojo

Mar 23, 2010

27 votes
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Oh yum - this looks so delicious! I can't wait to try it. Thank you for posting this recipe (and the gorgeous picture!)

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bellamojo

Mar 23, 2010

27 votes
+
Vote up!
-
Vote down!

Oh yum - this looks so delicious! I can't wait to try it. Thank you for posting this recipe (and the gorgeous picture!)

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