Pesto Veggie Pizza
Recipe By:
15 Minutes
3 Servings
Easy
This pesto makes this plant-loving treat a winner. Ultra fresh tomatoes, zucchini and arugula top the delicious, basily sauce, and a drizzle of bright, sweet balsamic provides a nice acidic touch.
Ingredients
- 1 Cauliflower Pizza Crusts
- 2 zucchini (cut in rounds)
- handful of tomato (halved)
- balsamic drizzle
- 1.5 cups peas
- 1 cup packed fresh basil
- 1 tablespoon of olive oil
- 2 cloves garlic pressed or minced
- 1/4 cup nutritional yeast
- 1 lemon (juice)
- salt (as desired)
Cooking Instructions
- Preheat oven to 425°F.
- In the meantime make pesto spread by tossing peas, basil, olive oil, garlic, nutritional yeast, lemon juice, salt in a food processor and blend until it reaches a desired consistency.
- Remove your CAULIPOWER pizza crust from the box and the plastic wrapping and place on a clean surface.
- Spread pesto evenly on the pizza crust.
- Top with all other ingredients.
- Place pizza in the oven and bake for 15 minutes.
- Remove from oven and serve.
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