Ingredients:

Base
½ cup sunflower seeds
1 large stalk celery
½ cup pumpkin seed
1 cup red or white onions thinly sliced
1 cup water
½ cup ground flax seeds
1 apple peeled and cored
2 tablespoons olive oil
1 clove minced garlic
1 tablespoon tamari
½ teaspoon salt
Blend all the ingredients in a high speed blender, like the Vitamix, on high for 30 seconds. Spread onto a dehydrator solid sheet and dehydrate for 12 hours.  Remove from the dehydrator and place on the tray and dehydrate for 6 more hours.
Tomato Sauce
½ teaspoon agave syrup
½ teaspoon squeezed lemon juice
½ a cup soaked sun dried tomatoes
1 tablespoon extra-virgin olive oil 
1 tablespoon miso or tamari
¾ teaspoon minced fresh oregano
½ garlic clove (optional)
Blend all the ingredients in a high speed blender, like the Vitamix, on high for 30 seconds. Use the tamper to push the ingredients into the blades.
Nut Cheeze
1 cup cashew or macadamia nuts
½ cup water
¼ cup nutritional yeast / probiotic powder
1 organic lemon
½ teaspoon salt
Blend all the ingredients in a high speed blender, like the Vitamix, on high for 30 seconds. Use the tamper to push the ingredients into the blades.
Topping
1 cup baby spinach
1 large tomato thinly sliced
1 cup thinly sliced mushrooms
8 olives pitted and minced
1 teaspoon mixed herbs
Himalayan salt – to taste
Once your base is ready, evenly spread the tomato sauce and nut cheeze and add your topping. Dehydrate at no more than 42 degrees for 2 hours. Serve!

Did you know?

The beautiful red colour of tomatoes are a good indication that they are rich in antioxidants. Antioxidants fight cancer causing free radicals. The vitamin A in the tomatoes improve eyesight, the Vitamin B reduces cholesterol and the healthy acids in the tomatoes are known to protect the body from carcinogenic properties found in food.

 Recipe adapted from: