Pizza is one of my favorite foods by far, but we all know that its not necessarily the healthiest. For those pizza lovers out there here is a tasty, nutritious recipe to try out. Its vegan and gluten-free so indulge! If you are a cheese lover, feel free to sprinkle a little cheese on top of the pesto. I would recommend organic feta or parmesan.
Pesto Pizza Recipe
For the Pesto:
2 Tbps. Hemp Seeds
1/4 Cup Pumpkin seeds
1/2 Cup Cilantro, tightly packed
2/3 Cup Baby spinach, tightly packed
1 Clove garlic
1/2 Jalepeno pepper, deseeded
1/3 Cup Hemp oil (or olive oil)
2 Tbsp. Lime juice
1/2 tsp. Sea salt
For the Crust:
1 Tbsp. + 2 Tbsp. Chia Seeds, divided
1/3 Cup Rice milk
1 Cup Brown rice powder
1/4 Cup Mashed black beans
1 tsp. Baking powder
1/4 tsp. Sea salt
1/4 tsp. Garlic powder
For the Toppings:
1-2 Medium heirloom tomatoes (sliced thin lengthwise)
1/4 Cup Chopped cilantro
For the Crust- Preheat the oven to 400 degrees. In a large mixing bowl, combine all of the crust ingredients (setting aside 2 Tbsp. chia seeds). Gather the dough in a bowl and kneed for 1 minute. Let it stand for 10 minutes. Sprinkle a non-stick cookie sheet or baking pan with the 2 Tbsp. of chia seeds that you had previously set aside. Roll the dough out flat on top of the chia seeds, yielding about a 9×13 rectangle. Bake the crust for ten minutes.
For the Pesto- While the dough is cooking, combine all the ingredients in a blender or food processor. Pulse until the ingredients are finely chopped. Slowly add the oil, and process until fully blended.
Assemble your pizza- After the crust is finished baking, spread the pesto onto the warm surface. top with tomatoes (and cheese if you wish). Let the pizza bake for another 15 minutes. Remove from oven and sprinkle the cilantro over the pizza. Allow the pizza to cool for 2 minutes. Cut up and serve. It serves about 4-6 people. Enjoy!
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This recipe comes to us from none other than the wonderful Julie Morris, a fantastic Vegan Chef. Visit her site for more great superfood recipes.