Crust:

2 cups sprouted wheat berry
½ cup ground flax seeds
1 large carrot
1 garlic clove
1 teaspoon curry powder
¼ teaspoon salt

• Grind the carrot and garlic in a food processor,add the rest of the
  ingredients and blend until smooth.
• Remove from food processor and place on teflex sheet on top of a
  mesh dehydrator screen.
• Spread crust into ¼ inch large circle.
• Dehydrate for 1 hour at 105 degrees than flip off teflex and put it for
  another hour until firm.

While crust is in dehydrator make the pesto:

Cashew Pesto:

2 cups basil
½ cup cashew
1 garlic clove
½ cup olive oil

• Mix all ingredients in a food processor until smooth.
• Spread pesto over the crust.

Topping:

2 avocados sliced
15 arugola leaves
1 red pepper cut into chunks
15 halved cherry tomatoes

• Place the arugola on top of the pesto,and the rest of the vegetables on top of the arugola.