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Raw Spinach Veggie Pizza with Pesto

Spinach Pesto Pizza

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Prep Time 30 minutes
Cook Time 4 minutes
Total Time 34 minutes
Servings: 4
Ingredients Method

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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.