2 cups raw, finely ground almonds (grind prior to use)
3 cups diced, crimini mushrooms
1 cup spinach leaves, chopped
¾ cup diced, broccoli crowns
½ small, red bell pepper chopped
¾ cup diced, white and green onions (combo of both)
5 pieces, softened sun-dried tomatoes
1/8 cup olive oil
¼ cup tahini (or a little less)
1 garlic clove, crushed
1/8 tsp. nutmeg
½ tsp. dried thyme
½ tsp. dried tarragon
1 TB Bragg Liquid Aminos
1 TB lemon juice
½ cup water (to help blend)

In food processor, combine all of the crust ingredients. Process until it forms a ball. Spread out on parchment paper lined dehydrator screen. Dehydrate until firm.

Spicy Red Pepper Spread

1 small red bell pepper
6-9 (depending on size) softened sun-dried tomatoes
1 clove garlic, pressed
½ small white onion, chopped
sea salt
ground cayenne pepper

Blend until thick and creamy.

For this pizza I topped it with zucchini that marinated in a small amount of Nama Shoyu, paprika, and just a pinch of ground chipotle chili pepper. Sliced onions, fresh parsley, and raw pine nuts helped finish the toppings list. You can put on whatever you like.

After pizza crust is firm spoon the red pepper spread on thick.
Top with zucchini, onions, pine nuts and parsley.

Found at http://irawvegan.blogspot.com/2009/06/veggie-pizzaraw.html