Serves 2-4

Ingredients

Crust

• 2 cups raw cashews
• 1 tbsp. extra virgin coconut oil
• 1 tsp. Italian herbs
• Himalayan pink salt to taste

Cheese Sauce

• 3 tbsps. raw tahini butter
• 1/2 medium onion
• 2 garlic cloves
• 1/4 cup water
• 1 cup extra virgin coconut oil
• 1 cup nutritional yeast
• pink Himalayan sea salt to taste
• 2 tbsps. onion powder (optional)
• 1 tbsp. garlic powder (optional)

Tomato Sauce

• 6 whole tomatoes
• 1 cup sundried tomatoes
• 2 dates
• 1 medium onion
• 3 garlic cloves
• 1 tbsp. favorite italian herbs (thyme, basil, etc.)
• pink Himalayan sea salt & pepper to taste

Directions

1. Place cashews, pink salt, coconut oil, onion powder and Italian herbs into a blender or food processor. Turn on High until the ingredients begin to turn into a ball of dough.
2. Take a large handful of the dough and roll it into a ball.
3. Place your thumb into the middle of the ball and begin thinning out the sides to create your crust.
4. Place into a dehydrator for 5 hours, or an oven set to no higher than 115 degrees in order to get the crust a little warm and crisp. (Vegan/raw food proponents believe that intense heat can destroy valuable nutrients and enzymes.)
5. Add the cheese sauce ingredients to blender; and process until smooth; pour mixture into medium bowl; set aside.
6. Add tomato sauce ingredients to blender; process until smooth.
7. Spoon the tomato sauce onto the crust. Then spoon the cheese sauce on top of the tomato sauce; add favorite toppings onto the crust. Enjoy!