Green and White Pizza

Photo by Susie S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cashew Ricotta

  • 1

    cup raw cashews, soaked in water for an hour or more

  • 1

    tablespoons lemon juice

  • 1

    tablespoons nutritional yeast

  • 1/4

    teaspoon sea salt

  • 3

    tablespoons water

  • Creamy Spinach Pesto

  • 5

    ounces baby spinach

  • 1/2

    cup raw cashews

  • 1/4

    cup extra virgin olive oil

  • 2

    cloves garlic

  • 2

    tablespoons nutritional yeast

  • 1

    tablespoon lemon juice

  • 1/2

    teaspoon sea salt

  • For the Pizza

  • 1

    tablespoon olive oil

  • 2

    cups broccoli, chopped into bite-sized pieces

  • 2

    cups cauliflower, chopped into bite-sized pieces

  • 1/4

    teaspoon sea salt

  • 1/4

    teaspoon black pepper

  • 1

    pizza crust, prepared according the package (I used Trader Joe’s Whole Wheat Pizza Dough this time, but I also like Bob’s Red Mill’s gluten-free pizza crust mix.)

  • 1/4

    cup kalamata olives, chopped

  • 1/4

    cup sundried tomatoes, sliced

Directions

Make the Ricotta: Process all ingredients in a food processor until fluffy and ricotta-like. This could take up to 5 minutes. You may need to stop the food processer and scrape down the sides with a spatula once or twice. Make the Spinach Pesto: Combine all ingredients in a food processor fitted with an s-blade. Process until ingredients are chopped and just slightly chunky – do not over process. Make the Pizza: Preheat oven to 400 degrees. Toss the broccoli and cauliflower in the olive oil and sprinkle with salt and pepper. Place on a roasting pan and cook for 20 minutes, turning the vegetables over once, at about the 10-minute mark. Spread the pesto evenly over the crust. Use a spoon to drop the cashew ricotta on top of the pesto, flatting the dollops out a little with the back of the spoon. Spread the broccoli, cauliflower, olives and sundried tomatoes evenly over the top of the pizza. Bake for 10-15 minutes, until the pizza is heated throughout. Slice and enjoy!

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