Green Goddess Pizza
By 
| Prep Time | 15 |
| Cook Time | 25 |
| Servings |
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Ingredients
- 1/2 Cup Raw Cashews soaked overnight
- 1/4 Cup Extra Virgin Olive Oil
- 1/4 cup unsweetened almond milk
- 1/2 Tsp Celery Salt
- 2 Cloves Garlic
- 1 Tbs Nutritional Yeast
- 2 Tsp Tamari or Soy Sauce
- Water if needed, to thin
- 1 Small Shallot chopped
- 2 cloves garlic, minced
- 3 Cups Mesclun Greens
- 1/4 Cup Extra Virgin Olive Oil
- 1/4 tsp salt
- 1/4 Tsp Pepper
- 1/4 Tsp Red Pepper Flakes
- 1 Package Whole Wheat Pizza Dough
- Greens and Sprouts for topping
- Hemp Seeds for topping
Ingredients
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Instructions
- Preheat oven to 425 degrees F.
- In a blender, combine the cashew cheese ingredients (making sure to use soaked cashews). Blend on high until a smooth, creamy sauce is formed, using water to thin if necessary. Set aside.
- In a food processor, combine all pesto ingredients and process until a slightly chunky pesto is formed. Set aside.
- On a pizza tray, roll out your pizza until it's between 1/4 - 1/2 inch thick. Shape the crust so that it's a little thicker than the rest of the pizza.
- Take about 1 tablespoon of olive oil and spread it on the pizza as a base. Then, add a layer of the cashew cheese, and then a layer of the pesto.
- Bake pizza in the oven for 20-25 minutes, until the crust is golden brown.
- Remove from oven, and let cool for a few minutes.
- Then, top the pizza with more greens, sprouts, and hemp seeds (if desired).
- Cut into slices and enjoy!
