Preheat your oven to 200°F.

For the pizza crust, place all of the ingredients in a food processor and purée until a slightly smooth dough is formed. Divide the dough into 4 equal balls. Spread each dough ball out into a circle on a parchment lined sheet pan (if using your oven) or solid dehydrator sheet (if you are using a dehydrator). Place the sheet pan in your oven and dry for 3 hours with the oven door cracked open, flipping halfway through the cooking time.

If using a dehydrator, set your dehydrator to 118°F and dry the pizza crusts for 6-8 hours also flipping halfway through the drying time.

For the pumpkin seed pesto, place all the pesto ingredients in a food processor or blender and purée until as smooth as possible. Set aside until ready to use.

For the cashew ricotta, soak the cashews for at least an hour and up to 24 hours. Drain the cashews and rinse well, discarding the soak water. Place the cashews in a food processor along with the other ingredients, except the water. Begin to purée the cashews until they are smooth as desired, adding water little by little as needed to help achieve the correct texture.

To build the pizza, take the fully dried pizza crust and spread a few tablespoons of the pesto and spread it over the pizza crust. Garnish with dollops of the cashew ricotta, sliced tomato, sliced onion, and sliced radish. Sprinkle with chopped herbs and nutritional yeast. Serve immediately.