Happy Monday evening!
Over this winter break, I’ve gotten a tad pizza acquainted experimenting with some very yummy vegan pizza recipes.
Vegan pizza? Say what? Yes, what. It’s a thing, and a very delicious one at that.
I was initially inspired when I was gifted with Pamela’s gluten-free, dairy-free pizza crust for Christmas.
From there, it was history.
I so luckily stumbled upon the most amazing pesto topping there ever was and decided to use it for both pizza prototypes.
Avocado Greens Pesto (Broccoli Bulletin)
- 3 cups packed dark leafy greens (I used kale one time and spinach the other)
- 2 cups packed fresh basil leaves
- 1 medium avocado
- 1/4 cup sliced almonds
- 6 cloves of garlic
- 1 cup of nutritional yeast (optional — I didn’t have & it turned out fine!)
- 1 tsp salt
- 3-4 tb water
- Olive oil, as needed
- Fresh lime juice, to taste
Process all of the ingredients in a food processor and wah-lah!
So here it is, Pizza #1…
Kale Avocado Pesto Pizza on Pamela’s Pizza Crust
Pamela’s pizza crust can be bought in stores or here, with recipe printed on packaging!
I recommend prepping the dough ahead of time (maybe in the morning), as to give it adequate time to rise (2+ hours). My mom and I didn’t and rushed the process a bit, so the dough had barely risen. It was delicious nonetheless, just a little flatter and harder.
And Pizza #2…
Spinach Avocado Pesto Pizza on Cauliflower Crust
Cauliflower Crust (Detoxinista) – serves 2
- 1 lb cauliflower florets
- 3 tb ground chia/flax seeds (I used chia seeds!)
- 6 tb water
- 1/2 cup almond meal (I used brown rice flower instead)
- 1/2 tsp salt
- 1/2 tsp oregano
- 1/2 tsp garlic powder
***My mom and I actually doubled this recipe since we had 2 lbs of cauliflower and I’m so happy we did!
I recommend giving yourself at least two hours for this pizza, as the cauliflower crust takes a while to prepare and cook, and the whole crust process is pretty labor intensive.
Enjoy my friends, and pizza on!