Raw Food Pizza 3.0

The last version in the raw food pizza series! Which one was your favorite? My favorite pizza was version 1.0, but tastes differ, as they say.
This is my third version of a raw food pizza; hopefully, you have already tried versions 1 & 2 ;)

For 1 pizza

Raw Food Pizza 3.0

Preparation time: 25 minutes
Total time: 6 hours (dehydrating)

Ingredients:

• For the pizza crust:
• 5-6 yellow mini bell peppers

• 2 tbsp psyllium husk
• For the pizza sauce:
• 5 sun-dried tomatoes
• 2 red bell peppers
• 1 tomato
• 1/2 stalk of celery
• 2 dates
• 1 clove of garlic
• 3 stalks of basil
• 1 tsp dried oregano
• For the pizza toppings:
• 1 small zucchini
• 1 handful of olives
• 2 tomatoes
• 4-5 mushrooms
• a few tarragon leaves to taste
• For the raw food cheese:
• 1 raw organic corn cob
• 1 pinch of Kala Namak
• 4 sun-dried tomatoes
• 2 tbsp nutritional yeast flakes (optional)
  

  Preparation:

  Puree all the ingredients for the crust in a high-speed blender and spread them out on a dehydrator tray/rack lined with baking paper, in the shape of a pizza. Dehydrate this crust for approx. 4-6 hours at 42°C in the dehydrator oven.
  For the sauce, puree all ingredients except the garlic clove, basil, and oregano. Then add the garlic, basil, and oregano and briefly blend again, so that there are still pieces of garlic and herbs in the sauce.
  After 4-6 hours, when the pizza crust can be easily turned over, the sauce can be spread on the crust. Cut the pizza toppings into pieces of your choice and top the pizza with them.
  Finally, for the cheese, blend all the ingredients until creamy. Spread this cheese mixture on the pizza as desired and put everything back in the dehydrator oven until the desired consistency and warmth are achieved.
  Cut and enjoy.