No-Fat Raw Vegan Pizza Crust with Jade Tornquist's Raw Vegan Marinara Sauce (Dehydrator Needed)

3 zucchini, spiralized into noodles

Jade's Marinara Sauce - link to left

Place in the Dehydrator at 118, at about 6-8 hours in rotate the dehydrator sheets and turn them around to evenly dry. At 16-18 hours flip the crust (they should be fully dry on top) place a extra tray on top, flip and carefully peel off the teflex Sheet. Continue to dry for 1-3 hours or until dry on the bottom side.

Or sun dry in hot arid climate for a full day.  

Raw Vegan Chili - no beans

Ingredients for the Raw Vegan Chili:
-Approximately 3-4 cups of ripe tomatoes (cherry, grape, or roma tomatoes)
-1.5 c, soaked sun-dried tomatoes (save water)
- 3 dates, soak with sundried tomatoes
-Another cup of sliced cherry or grape tomatoes
- 1/2 cup pumpkin seeds (soaked 4 hrs)
- 1 cup chopped carrots
-1/ cup of diced celery
-1 cup of diced red bell pepper
-half a cup of chopped carrots
-half a cup of chopped green onions
-1 portobello finely chopped
-half cup of red onion
-half cup of diced cilantro
-quarter to 1 cup of diced avocado (1 avocado)
-1/2 diced jalapeño pepper 
- garlic clove
-Few leaves of fresh basil
-Tablespoon of fresh chili powder
- oregano
- smoked paprika
-Cumin

Place mushrooms, celery, onion and bell pepper in a large bowl.
Pulse almonds and carrots in a food processor until you get a chunky consistency and add to the bowl.
Blend the remaining ingredients in a blender until smooth.
Add sauce to the bowl and mix well. Squeeze lemon over it - to taste.  Store in the refrigerator for 30-40 minutes.