Sweet Potato Sesame Pizza with Double the Crust

This is a great pizza from the THRIVE DIET.  I changed the original recipe a little bit as I wanted to try doubling the crust.  I like both versions but I think the sauce is SO good that I may like the crust thinner.  However, either way, it is excellent.

2 cups ground sesame seeds
2 cups grated sweet potato
1 cup chickpea flour
1/2 cup EFA Oil Blend (or coconut oil)
2 Tablespoons garlic
2 teaspoons dried basil
Sea Salt to taste (I used 1/4 teaspoon)
Process until well blended.  Oil baking dish with coconut oil and preheat oven to 300 degrees. Spread evenly into a large baking dish with no more than 1/4 inch thickness.  Top with Marinara Sauce below.
Then bake for 45 minutes.

Marinara Sauce

2 cups sun-dried tomatoes
2 cloves garlic
2 cups chopped tomatoes
2 cups filtered water
1 cup grated cucumber
6 Tablespoons hemp oil
2 Tablespoons balsamic vinegar
2 teaspoons oregano
2 teaspoons rosemary
1/2 teaspoon thyme
Sea Salt to taste (I used 1/4 teaspoon)

Soak the sun-dried tomatoes in the water for at least 20 minutes before moving them to the food processor.  Process all ingredients.  Spread at least 1/2 of recipe over pizza. Save the rest for zucchini pasta or a dipping sauce.

Hummus with Roasted Red Peppers

I am on a hummus kick, it seems, but I made another hummus recipe this afternoon and I loved it. It was completely different from the previous ones I've made. It is from "125 best Vegan Recipes" by Maxine Effenson Chuck and Beth Gurney.  The original recipe includes:

• 1 (14 to 19 oz) can chickpeas:  rinsed and drained
• 1/4 cup tahini
• 1/4 cup freshly squeezed lemon juice
• 2 cloves garlic
• half of a red roasted pepper, peeled and thinly sliced
• 1 tsp ground cumin
• 1/4 tsp salt

My version of the above recipe: I used lemon squeezed from the plastic yellow lemon, 1/2 small jar of garlic seasoned Italian red peppers, the can of chickpeas, 1/4 cup tahini, 1 tsp of ground cumin, and 1/8 tsp of white pepper.  I left off the salt and the garlic was in the red roasted peppers.  I blended everything together in the food processor and let it blend until creamy.

Serve chilled.  Great on carrot and celery sticks.