Spinach Pesto Pizza

Name: Spinach Pesto Pizza
Prep time: 30 min
Cook time: 4 h
Yield: 4
Cuisine: Italian
Ingredients: 1/2 cup hemp seeds ((raw, pumpkin seeds and sunflower seeds)); 1 cup walnuts; 1 tsp salt & pepper; 2 tsp basil ((dried or fresh)); 1 tbsp agave maple syrup ((or a few dates)); 2 tbsp water ((as needed)); 1/2 onion ((sliced)); 4 garlic cloves ((peeled)); 5 cups spinach ((organic)); 1/2 cup pine nuts ((raw)); 1 garlic clove ((peeled)); 1/2 tsp salt & pepper; 1/2 cup water ((as needed)); 1 tsp agave/maple syrup ((or a couple dates)); 3 mushrooms; 1 bell pepper; 1 tomato; 1 tsp tamari; 1 tsp fave dried herb ((blend))

Posted on February 11, 2015 by Emily Von Euw in Main Dish

Serves

Level

Mod

Ingredients

Ingreds.

Total

4hr

Serves

Level

Mod

Ingredients

Ingreds.

Total

4hr

This vegan spinach pesto pizza is fantastic for people who can’t or won’t eat cheese. One of the hardest things for people to give up is pizza, it’s pretty much every kid’s favorite food. So don’t give it up! Being both raw and vegan, this isn’t quite like your everyday delivery pizza. But hey, maybe that’s not such a bad thing.

This creative raw pizza is loaded with vegetables, and the crust is made from a powerful blend of seeds. This healthful veggie pizza you don’t need to feel guilty about. The pesto and the tomato provide that classic, umami pizza flavor.

Instead of empty white bread, the crust on these is made from nutrient-dense nuts and seeds. Hemp and pumpkin seeds are amazing sources of protein and amino acids, plus a variety of nutrients like magnesium and zinc. This crust really just blows bread out of the water.

Ingredients

Crust:

1/2 cup hemp seeds (raw, pumpkin seeds and sunflower seeds)
1 cup walnuts
1 tsp salt & pepper
2 tsp basil (dried or fresh)
1 tbsp agave maple syrup (or a few dates)
2 tbsp water (as needed)
1/2 onion (sliced)
4 garlic cloves (peeled)

Spinach Pesto:

5 cups spinach (organic)
1/2 cup pine nuts (raw)
1 garlic clove (peeled)
1/2 tsp salt & pepper
1/2 cup water (as needed)
1 tsp agave/maple syrup (or a couple dates)

Toppings:

Servings:

Units:

Directions

Prep

30 min

Total

4 hr

To make the crust:

Pulse all ingredients in your food processor until it sticks together (and tastes delicious!). Now divide the mixture into four and shape each of them into your desired pizza crust shape with your hands on dehydrator trays or parchment paper. Dehydrate (or cook in your oven at the lowest temperature) for 4-5 hours, or until crispy.

To make the pesto:

Put all the ingredients in your food processor (no need to wash it after making the crust) and process until it reaches that yummy pesto consistency – not totally smooth, but still quite creamy. Put in a bowl, cover with plastic wrap and put in the fridge.

To prepare the veggies:

Cut them all into thin slices and mix in with the tamari and herb blend. Marinate them in your dehydrator (or oven) until they are soft and taste freaking amazing.
Put it all together: when the crusts are finished, gently spread the pesto on all of them, followed by the veggies. If you have any raw vegan cheese that would be a tantalizing addition for your taste buds.