Mix all pizza crust ingredients until well combined.
Press the dough gently onto the drying sheets of a dehydrator, creating thin and even layers. By keeping the layers extra thin you will get a crunchy pizza base.
Dehydrate at 40 degrees for about 12 hours. If your pizza base is thicker it may take a bit longer.
Add all tomato sauce ingredients to a high speed blender or food processor, and mix until you have a smooth paste. Set aside.
Add all cashew cheese ingredients to a high speed blender or food processor and mix until smooth.
For toppings, cut desired amount of mushrooms in very thin slices. Place it in a bow and marinate overnight with some olive oil, tamari, lemon juice, minced garlic, and ginger.
Create your pizza slices. Use other ingredients for assembly as desired.

Pizza crust:
7 ripe tomatoes, pulp (through juicing)
1 zucchini, pulp (through juicing)
1 red bell pepper, pulp (through juicing)
1 onion, pulp (through juicing)
1 tablespoon flax seeds
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
1 cup ground sunflower seeds
2 tablespoon tamari sauce
1 tablespoon dried oregano
1 tablespoon cold pressed olive oil

Tomato sauce:
4 ripe tomatoes
10 sun-dried tomatoes
15 fresh basil leaves

Cashew cheese:
1