To prepare this pizza, you need a dehydrator and a good blender, and some patience because the crusts take a long time to dehydrate.

Dough
¾ cup ground golden flax
2 cups of ground almonds
2 cups of ground sunflower seeds
2 teaspoons olive oil
2 teaspoons dried basil
2 cloves of garlic
1 and ½ teaspoons of salt
3-4 teaspoons of honey
½ cup of water

Tomato sauce
8 peeled tomatoes (chopped)
1 cup sun-dried tomatoes (pre-soaked for 2 hours; save the soaking water!)
3 teaspoons dried basil
1 pinch of dried oregano
½ teaspoon dried thyme
2 cloves of garlic
2 teaspoons olive oil
3 dates (without pits)
1 teaspoon lemon juice
Salt

''Ricotta cheese''
1 cup almonds (soaked overnight)
½ cup of cashew nuts
1 cup of water
1 teaspoon lemon juice
1 teaspoon of salt
2 cloves of garlic

PREPARATION

Dough:
Mix water, honey, salt, basil, and olive oil well in a blender and set aside.
In a large bowl, mix together the ground golden flax, almonds and sunflower seeds. Add the mixture of water, honey, olive oil and basil. Knead the dough with your hands, adding more water if necessary. Divide the dough into 4 equal parts and roll each part into the desired shape, about 4mm thick. Leave the edges a little thicker. Dehydrate the dough on dehydrator foil at 40OC for 10 hours. Then remove the dough from the foil and continue to dehydrate for another 10 hours at 40OC.

Sauce:
Place all ingredients in a blender (along with the water the sun-dried tomatoes were soaked in), and blend until you get a thick mixture.

Ricotta cheese:
Blend all ingredients until smooth and thick. Add salt if necessary. Pour the mixture into a glass container, cover with a clean cloth and leave at room temperature for 6 hours.

If desired, add fresh peppers, zucchini, carrots, cucumbers, onions, mushrooms, arugula, or other ingredients you like to your pizza!