If you have almond pulp left over from milk and carrot pulp left over from juicing, it makes a good crust. Dehydrate the pulp/meal completely, whirr it in a blender or food processor to a fine powder, and freeze. (Remember in elementary school when they told you the "Indians" used ALL of the buffalo when they killed it? It's kind of like that.)

Because the majority of the ingredients are already dehydrated, this crust is ready to eat the day you make it, if you get it going early enough.

For the toppings, I soaked some sundried tomatoes in water and added thinly sliced fennel to the bowl to soften it and infuse it with tomatoey flavor. Some of the sundrieds went into a marinara with fresh tomatoes and some went on the pizza. I also added mushrooms, basil, and the soaked fennel for a traditional Italian flavor. I made some of Zoe's cheese but with basil instead of spring onion, rolled it into small logs and dehydrated it a while so it could be sliced like goat cheese. It was one of the best raw meals we've ever made!