Raw Pizza Crust
[Vegan]

To Make the Crust:

1. Soak the sun-dried tomatoes until they are soft, about 3-4 hours. Drain and rinse.
2. Add all ingredients to a food processor and pulse until everything is well combined and still a little chunky, scraping down the sides as needed. You should be able to see bits and pieces of the veggies.
3. Drop the mixture by about 1/2 cupfuls onto dehydrator trays lined with non-stick sheets. Smooth and shape into 5-inch disks, about 1/4-inches thick. Keep the edges a little higher than the center, just like a baked pizza crust. This will hold your toppings on them better.
4. Dehydrate at 115°F for 8 hours.
5. Remove the crusts from the non-stick liners and place them back to dehydrate for another 8-10 hours at 105°F. When they're done they should be firm enough to pick up easily with no sign of moisture.
6. Store in an airtight bag for freshness if not using right away.

To Make the Pesto:

1. Add all ingredients to a food processor and process until well-mixed. It will be thick, which is good because otherwise it will run off of your beautiful crusts.
2. Top each crust with a generous amount of pesto and add your favorite toppings!