1 cup Adzuki beans (cooked)
1 cup quinoa (cooked)
1/2 cup ground sesame seeds
1/4 cup coconut oil
2 tablespoons dulse flakes
30 cherry tomatoes, divided
1 tablespoon olive oil
1 clove garlic
1/4 teaspoon cayenne
1/4 teaspoon oregano Toppings:
butternut squash, slivered, to taste
red onions, sliced, to taste
broccoli, to taste
edamame, to taste
nutritional yeast, to taste
1. Preheat oven to 350 degrees F. Grease a cookie sheet. Process crust ingredients in food processor until a dough forms. Press onto prepared sheet. Set aside.
2. Cut 15 of the tomatoes in half and toss with olive oil and salt. Place on baking sheet skin side up and roast for 20 minutes. Cool.
3. Lower oven temperature to 300 degrees F. Place ingredients for sauce in food processor and process until smooth. Spread on crust.
4. Top with veggies and nutritional yeast. Bake for 45 minutes.
Find more recipes at: http://sketch-freeveganeating.blogspot.com/ 
Source of recipe: Modified and added to an existing recipe from "Thrive Diet."