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crunch, this pizza crust will add even more tomato flavor to your pizza. The tomato helps to keep this crust pizza dough-like, rather than too crispy.

½ cup flax meal

1½ cups seeded and chopped fresh tomato

½ teaspoon sea salt

1 cup filtered water

1 cup whole flaxseed

Place the flax meal, tomato, salt, and water in a high-speed blender. Blend until smooth. Add the whole flaxseeds, and pulse gently to mix.

Spread the batter evenly onto a lined 14-inch-square Excalibur Dehydrator tray.

Dehydrate for 6 to 8 hours at 104°F. Flip, score into nine slices, then dehydrate for another 4 to 6 hours, or until the crust has your desired consistency.

OREGANO PIZZA CRUST

MAKES 9 SERVINGS

This is a medium-thick crust with the soft texture of a baked pizza crust. Celery is blended with flax powder for a smooth texture and natural salt and spiced with oregano for Italian flavor.

1½ cups chopped celery

1½ cups flax meal

3 tablespoons dried oregano

1½ cups filtered water

Blend all the ingredients in a high-speed blender.

Spread the dough in a circle on a lined 14-inch-square Excalibur Dehydrator tray.

Dehydrate for 6 hours. Flip and dehydrate for another 6 hours, or until dry.

Mincing Garlic

I LOVE GARLIC, but it can be a pain to peel and chop when I don’t have a lot of time. A simple way to peel garlic is to place a clove on your cutting board and press down with the flat side of your knife to smash it. Then peel off the skin.

To mince your garlic, use a fork. Place the peeled garlic on your cutting board. Use the fork’s flat edge to press down, to mash and mince garlic.

BLACK OLIVE AND PESTO PIZZA

MAKES 4 SERVINGS

Start by choosing your favorite crust, either dehydrated or the quickie instant one. Top the crust with pesto, tomato, onion, bell pepper, black olives, and Rawmesan Cheeze.

If you can wait to dig in, try placing your assembled pizza in the dehydrator at 104°F for about an hour or two, to warm up.

CRUST

1 recipe Buckwheat Pizza Crust (page 213), Tomato Pizza Crust (page 213), Oregano Pizza Crust (page 214), or Instant Pizza Crust (page 209)

TOPPINGS

1 recipe Avocado-Pistachio Pesto (page 216)

1 tomato, sliced and seeded

3 tablespoons thinly sliced red onion

½ cup diced and seeded green bell pepper

¼ cup pitted, chopped black olives

1 recipe Rawmesan Cheeze (page 105) or Cheezy Sprinkle (page 106)

Olive oil or Herb-Infused Olive Oil (page 217)

To assemble your pizza, spread the pesto on the pizza crust. Top with the tomato and onion slices, then sprinkle with the bell pepper, olives, and Rawmesan Cheeze.

Drizzle a few tablespoons of olive oil over your pizza just before serving, to create that baked pizza greasy-mouth feel when you bite into it.

Will keep for a couple of days in the fridge.

AVOCADO-PISTACHIO PESTO

MAKES 1 CUP

A creamy, dreamy pesto with pistachio, fresh basil, and avocado, made in your food processor.

½ tablespoon crushed garlic (about 1 medium-size clove)

½ teaspoon salt

1 cup shelled pistachio nuts

2 cups fresh basil, lightly packed

1 tablespoon lemon juice

½ cup chopped ripe avocado

1 tablespoon olive oil

Place the garlic and salt in a food processor. Process into small pieces. Add the pistachio nuts, and process into small pieces. Add the basil, lemon juice, avocado, and olive oil, and process until mixed well.

This pesto is best made fresh and consumed within a few hours of making. The parts exposed to air will begin to oxidize and turn brown in time, so you’ll want to scoop away the top brown layer before using.

FRIED ONION AND MUSHROOM PIZZA

MAKES 4 SERVINGS

Here, mushrooms are marinated with rosemary, then placed on your favorite pizza crust with marinara and Buckwheat-Battered “Fried” Onion Rings. If you want to avoid marinating in salty Nama Shoyu or Bragg Liquid Aminos, try using citrus juice and olive oil, or dehydrating. (See Marinating Mushrooms, page 80.)

If you can wait, let the pizza marinate at room temperature for an hour after it’s assembled. The crust will soak