I love pizza!

After a hard day or art making all I want is pizza! Well, also maybe a glass of wine and some RAW chocolate cake too. Anyway, this is my second attempt at making RAW pizza. I cheated a bit though as I lightly heated my crust on the stove as oppose to dehydrating it. My first pizza was a bit salty. I think it was the tomato sauce. I need to work on the recipe but I made the crust from sprouted chick pea flour, arrowroot flour, celery salt, cumin, baking powder, water, apple cider vinegar, and oregano. I rolled it out thin on my silpat mat and heated stove top until the edges slightly curled and the crust got just a bit firm. Tomato sauce: I blended tomatoes, garlic, green onion, oregano, cumin, bragg,  apple cider vinegar, cumin, cayenne. For the "cheese" I food processed soaked almonds, garlic, cumin, coconut vinegar, celery salt, a dash of dry keifer culture. I think that's it.