Crust:
2 1/2 c. ground golden flaxseed
3 Tbsp. Italian seasoning
1 tsp. sea salt
water
Mix dry ingredients first, then add enough water to mix it & make a moist dough. Flatten the dough into a circle on a sheet of teflex or parchment paper, then flip it onto a mesh dehydrator tray & remove the paper/teflex. Dehydrate at 145 F for about an hour while you prepare the cheese & toppings.
Vegetable topping:
1/3 c. olive oil
juice of 1 lemon
1 tsp. salt
1/4 c. chopped fresh basil
Mix together well and toss with sliced veggies of your choice - I used tomatoes, mushrooms and red bell pepper. Let marinate, tossing occasionally, while you make the cheese.
Garlic & black pepper cheese:
This was based on Zoe's Cheese With Spring Onions, except that I left out the spring onions and put in 3 cloves of garlic, 1 Tablespoon of nutritional yeast and 1 Tablespoon of freshly ground black pepper instead.
Assembling the pizza:
I spread about 1/3 to 1/2 of the cheese onto the pizza crust (the rest can be used for other things or frozen for the next time I want to make pizza), and then I drained the vegetables well and piled them on top. I put the whole thing back into the dehydrator for about an hour at 105 F. I had to drain off a little liquid from the pizza doing it this way, so next time I might dehydrate the veggies on a separate plate and then assemble AFTER everything is warm.
You're gonna need a fork!