Kelly’s Pizza Potpourri

Ingredients:

Marinade Sauce:
½ cup organic tamari
½ cup olive oil
½ cup maple syrup
½ cup filtered water

Directions:
Mix all ingredients by hand and set aside.

Dehydrated Vegetables:
2 cups chopped organic crimini mushrooms
1 cup chopped sweet onion
2 tbsp. finely chopped garlic
¾ cup walnuts
1 cup finely grated carrots

Directions:
Note: The walnuts should be soaked and dehydrated prior to this recipe. Using a Julienne peeler, grate the carrots finely. Place all the ingredients into an airtight container and add the marinara sauce. Place in the refrigerator for 4 hours to marinate. Remove from the refrigerator; drain the sauce off and save it for another recipe. Place the vegetables on a dehydrator tray with a teflex sheet. Dehydrate at 115 degrees for 8 hours.

Crust:
1/2 cup carrots
½ cup zucchini
½ cup whole flax seeds
1 ½ cups sprouted buckwheat groats
1 cup flax seed flour (1 cup ground flax seed)
¾ tsp. onion powder
¾ tsp. garlic powder
2 tbsp. basil powder
2 tbsp. nutritional yeast
½ tsp. Himalayan sea salt
¼ tsp. black pepper
2 tbsp. olive oil
3 tbsp. filtered water

Directions:
Grate zucchini finely with a Julienne peeler. Take carrots, zucchini, and whole flax seeds and set aside. In a Cuisinart with an S blade, add the rest of the ingredients. Mix until mixture becomes like a thick dough. Remove from the Cuisinart and place into a large bowl. Hand mix in the carrots, zucchini, and whole flax seeds. Lightly spray two teflex sheets with olive oil, placing one sheet on a dehydrator tray. Place the mixture on this sheet. Then place another teflex sheet on top of the mixture with the sprayed side down so the mixture does not stick to the sheet. Roll it out flat with a rolling pin on the dehydrator tray until it is perfectly square and even with the sides of the tray. Make it ¼ inch thick. Place in the dehydrator at 140 degrees for 1 hour. Remove it from the dehydrator and flip it over onto another dehydrator tray with a teflex sheet. Score the mixture with a 2 ½ inch square cutter. Place back into the dehydrator at 115 degrees for 5 to 6 hours or until crispy. Remove from the dehydrator and transfer onto a cutting board. Take a knife and cut through the mixture, following the lines left by the square cutter. Take the squares and place into an air tight container and set aside. Enjoy the leftover scraps.

Pesto Sauce:
4 cups firmly packed fresh basil
¾ tsp. onion powder
¾ tsp. garlic powder
1/4 tsp. Himalayan sea salt
1/8 tsp. black pepper
2 tsp. lemon juice
4 tbsp. olive oil
1 cup pine nuts

Directions:
Place all the ingredients into a high speed blender and blend until creamy smooth. Remove from the blender and place into an air tight container and refrigerate.

Marinara Sauce:
2 cups Kelly’s sun dried tomatoes
½ cup filtered water

Directions:
Pour water over the tomatoes, place on a counter to soak 1 to 2 hours. Put entire contents into a Cuisinart and mix for until semi smooth, leaving some chunks. Remove from Cuisinart and put into the refrigerator until ready to assemble.

Assembly:
Place the crust squares on a cutting board. Take 1 tbsp. of the marinara sauce and spread evenly on a square. Add 1 tbsp. of dehydrated vegetables and place on top of the marinara sauce. Take one tbsp. of pesto using a steel 1 tbsp. scooping spoon, and place on top of the dehydrated vegetables. For the finishing touch, take ¼ tsp. of the dehydrated vegetables and place it on top of the pesto. Perfect!

Serves 12. Can be stored in the refrigerator for 3 to 4 days.