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

Last week, a deli coworker of mine was killed tragically in an accident, struck by a car while out walking.  Her name was Lyuda and she was from Russia.  We werer all in a state of shock when we heard about what had happened, we had all just seen her at work recently and expected her to walk through the door and say good afternoon to us all.  You never know when you are going to lose someone you care about and see every day, so be sure to be kind to those around you and treat them with love and respect.  Lyuda, you will be missed in the deli, I will always remember my time with you and the funny things you would say to make me laugh.  I thought I would share a recipe with mushrooms today in honor of Lyuda, as they were her favorite, and whenever I was making anything with mushrooms, she had to try it. 
I had a craving for raw pizza last week, and I always listen to cravings, so this pizza was happening.  I like my pizzas piled high with veggies, so I picked up lots of asparagus and mushrooms to "roast"for the topping.  I had  a lot of zucchini on hand, since it was on sale at the store, so I made a beautiful emerald colored zucchini crust as a base for my roasted

It needed some sort of sauce and "cheese" as well, and I thought I would sort of combine the two and make a sun dried tomato macadamia nut ricotta.  It was so delicious I could not stop tasting it before it went on the pizza.  Once assembled, it was so flavorful with the thyme in the crust, the tangy tomato ricotta and the marinated roasted veggies!  It may seem a bit labor intensive to make these, but really, it is so worth it biting into delicious raw pizza that you made yourself! 

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

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!

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