Place buckwheat, sunflower seeds, tomatoes, onion, basil, rosemary, date, salt, flaxseed, olive oil, water, garlic into food processor. Process until smooth.

Spread in a circle on dehydrator tray. Dehydrate at 110 degrees for 12 hours or overnight, turning over after 6 hours.

Tear spinach; add zucchini, onion, pepper, olive oil, basil, oregano and salt. Massage lightly, then set aside to marinate.

Combine tomatoes, olive oil, salt, Italian seasoning and cayenne. Set aside to marinate.

In blender, combine macadamia nuts, almonds (peel if desired), water, tahini, salt, nutritional yeast, lemon juice and maple syrup. Blend until very smooth, adding more water if necessary.

Place a piece of cheesecloth into a bowl. Pour mixture into cheesecloth, wrap, place under a weight and leave in refrigerator overnight. Spread this cheese over the prepared pizza crust.

In food processor, place cashews, macadamias, yeast flakes, onions, lemon juice, and Himalayan salt and process until crumbly.

Place on dehydrator sheet and dehydrate for 4 hours.

To assemble pizza, arrange tomatoes over the crust and cheese. Top with vegetables. Sprinkle macadamia cashew feta over the top. Serve.