Raw Roasted Mushroom and Asparagus Pizza with Sun Dried Tomato Macadamia Ricotta

 

Raw Roasted Mushroom and Asparagus Pizza with Sun Dried Tomato Macadamia Ricotta
Makes 2

Crusts:
4 medium zucchini
1/2 cup ground flaxseed
1/2 tsp sea salt
1 tsp dried thyme
1 tsp dried rosemary
1 garlic clove

Macadamia Ricotta:
1 cup raw macadamia nuts, soaked in filtered water for at least 4 hours, drained
1 garlic clove
6 sun dried tomatoes, soaked for 30 minutes in filtered water, and drained
filtered water as needed
1 Tbsp lemon juice

1 cup asparagus, cut into 1 inch pieces
1 1/2 cups crimini mushrooms, sliced
1/4 of a medium onion, thinly sliced
1 garlic clove, minced
1 Tbsp olive oil
1 Tbsp lemon juice
1 Tbsp tamari
1 tsp dried thyme

For the crusts, combine all ingredients in the food processor and process until smooth.  Spread out onto 2 lined dehydrator sheets in circles (but not too thin) and dry for about 16 hours until crisp (flipping once). 
For the macadamia ricotta, combine the macadamias, garlic, sun dried tomatoes, 2 Tbsp water, and lemon juice in a high speed blender or food processor and process until smooth (adding a Tbsp of water or two if needed) to create a ricotta like texture.  Refridgerate until ready to use. 
For the veggies, combine the asparagus, mushrooms, onion, garlic, olive oil, lemon juice, tamari, and thyme in a bowl, and toss to combine.  Spread out onto a lined dehydrator sheet and dry for 3-4 hours until the veggies are tender and "roasted". 
To assemble the pizzas, spread the macadamia ricotta over both the crusts, then top with all the veggies and serve!