VEGAN PESTO AND ROASTED TOMATO PIZZA

INGREDIENTS

Pumpkin Seed Pesto:
  • 1/2 cup pepitas (shelled pumpkin seeds)
  • 1 cup packed basil leaves
  • 2 garlic cloves
  • 3 tablespoons
  • salt/pepper
  • 1/2 cup olive oil
  • 2 cups thinly sliced tomatoes (from about 2-3 large tomatoes)
Vegan Parmesan Cheese
  • 1/2 raw cup cashews
  • 1/4 cup slivered almonds (or almonds with skins off)
  • 3 tablespoons
  • 1 tbsp. garlic powder
  • pinch salt

instructions

  1. Preheat oven to 350 degrees F.
  2. Stretch the pizza dough on a pizza stone or pizza pan and set aside.
  3. Place the pepitas, basil leaves, garlic cloves, nutritional yeast and a pinch of salt/pepper in the base of a food processor and pulse together until combined, about 8-10 times. With the motor running, slowly drizzle in the olive oil until the pesto comes together. Season to taste with salt and pepper, if desired.
  4. Spread the pesto over the pizza crust and layer with thinly sliced tomatoes.
  5. Wipe out the food processor and add the cashews, almonds, nutritional yeast, garlic powder and salt. Pulse until very fine and combined, should be the texture of parmesan cheese.
  6. Sprinkle the cheese over the pizza and place in the oven to bake for 20-25 minutes until golden brown.
  7. Remove from oven, sprinkle with more cheese if desired and crushed red pepper flakes for spice!



Recipe source: delishknowledge

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