I’m running late this morning, but I wanted to post this recipe. I found it on the Navitas Naturals website, tweaked a few things according to my tastes and pantry, and voila! Enjoy!
Vegan Mexican Pesto Pizza
– 1 Tbsp Chia Seeds, plus 2 Tbsp. set aside
– 1/3 cup plus 2 Tbsp. Almond Milk
– 1 cup Brown Rice Flour
– 1 tsp. Baking Powder
– 1/4 cup mashed Black Beans
– 1/4 tsp. Sea Salt
– 1/4 tsp Garlic Powder
– 2 Tbsp. 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 Jalapeno Pepper, deseeded
– 1/3 cup Extra Virgin Olive Oil
– 2 Tbsp. Lime Juice
– 1/2 tsp. Sea Salt
– 1 large Tomato, thinly sliced
– 1/4 cup Cilantro, chopped
– Nutritional Yeast
Make the crust: Preheat the oven to 400 degrees.
In a large mixing bowl, combine all crust ingredients, setting aside 2 Tbsp. Chia Seeds.
Gather in a ball and knead for 1 minutes.
Let stand 10 minutes.
Sprinkle a non-stick cookie sheet or pizza pan with remaining 2 Tbsp. Chia Seeds.
Place the dough on top of the seeds, and roll dough out into a flat, as thin as possible.
Place in the preheated oven, and bake for 10 minutes.
Make the pesto: While the dough is cooking, combine all pesto ingredients in a food processor, except for the oil.
Pulse until finely chopped.
Slowly add in the the oil, and process until fully blended, scraping down the sides as necessary.
Assemble: After the crust has baked, spread the pesto onto the warm surface evenly.
Top with tomato slices and nutritional yeast, and bake for 15 minutes longer.
Remove from oven and sprinkle with cilantro.
Allow to cool about 2 minutes before cutting with a sharp knife.