|Raw Vegan Pizza with Spinach Basil Pesto|
Oh. My. Gosh! This was one of my best pizza's yet! Honestly, Mark and I could hardly wait to dig in. And let me tell you... crumbs did not fall.
|Yummy Healthy Guilt-Free Pizza!|
For this huge pizza I wanted a bright green sauce, so I created a raw vegan Spinach Basil Pesto. For toppings, lots of colorful veggies: red cabbage, sweet onion, yellow squash, orange & yellow sweet peppers, avocado and my own sundried grape tomatoes. I believe I made a rainbow!
It was just too pretty to eat. Riiiiight.
|Raw Vegan Pizza Crust - ready to go into the dehydrator|
I used my basic nut-free raw vegan pizza crust recipe that you can find here, but made it a bit bigger this time. Oh and I also added a bit of white onion to the tomato mixture. While the crust is in the dehydrator, I drool for hours as the house smells like a giant pizza!
|Rainbow Veggie Pizza|
Just in case you wanted one last look at this colorful, delicious and healthy pizza before I get to the recipe. I know, I'm such a tease (snicker snicker).
Raw Vegan Spinach Basil Pesto
1 cup packed torn basil
3 good handfuls baby spinach
1 Tbs nutritional yeast
1/3 cup pine nuts
2 Tbs hemp heart seeds
2 garlic cloves
2 Tbs lemon juice
4-5 turns black pepper
pinch or two of sea salt
Put all ingredients into a blender except optional EVO (extra virgin olive oil) and blend until smooth and creamy. You'll probably need to stop the blender off and on to work the mixture down. It will be thick which is perfect for the pizza crust. However, if it's too thick or you want a thinner consistency, add a little water or drizzle of EVO until desired liking.
My Raw Vegan Pizza Crust recipe is here. Add your favorite toppings and enjoy!