Karyn Calabrese’s Big Mush Pizza

Crust

4 cups sprouted wheat
2 cloves garlic
1 Tb oregano
½ cup water
1 Tb olive oil
½ tsp dry yeast

Dehydrate at 110 degrees for 3 hours on both sides.

Lemon-Tahini Dressing

1 cup water
1 cup carrot juice
2 cups raw tahini
2 cloves garlic
½ cup lemon juice
3-4 ounces of raw soy sauce or tamari
Cayenne pepper to taste

Blend ingredients in blender.

Toppings

Top pizza crust with enough portabello mushrooms, red onions, clover sprouts and halved cherry tomatoes to taste. Cover generously with lemon tahini dressing and serve.

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