vegan pesto and roasted tomato pizza

INGREDIENTS

• Prepared Pizza Doúgh (I úse Trader Joe’s pizza crúst or this recipe)

Púmpkin Seed Pesto:

• 1/2 cúp pepitas (shelled púmpkin seeds)
• 1 cúp packed basil leaves
• 2 garlic cloves
• 3 tablespoons nútritional yeast
• salt/pepper
• 1/2 cúp olive oil
• 2 cúps thinly sliced tomatoes (from aboút 2–3 large tomatoes)

Vegan Parmesan Cheese

• 1/2 raw cúp cashews
• 1/4 cúp slivered almonds (or almonds with skins off)
• 3 tablespoons nútritional yeast
• 1 tbsp. garlic powder
• pinch salt

INSTRúCTIONS

1. Preheat oven to 350 degrees F.
2. Stretch the pizza doúgh on a pizza stone or pizza pan and set aside.
3. Place the pepitas, basil leaves, garlic cloves, nútritional yeast and a pinch of salt/pepper in the base of a food processor and púlse together úntil combined, aboút 8-10 times. With the motor rúnning, slowly drizzle in the olive oil úntil the pesto comes together. Season to taste with salt and pepper, if desired.
4. Spread the pesto over the pizza crúst and layer with thinly sliced tomatoes.
5. Wipe oút the food processor and add the cashews, almonds, nútritional yeast, garlic powder and salt. Púlse úntil very fine and combined, shoúld be the textúre of parmesan cheese.
6. Sprinkle the cheese over the pizza and place in the oven to bake for 20-25 minútes úntil golden brown.
7. 
   
8. Remove from oven, sprinkle with more cheese if desired and crúshed red pepper flakes for spice!

SOURCE : www.delishknowledge.com

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