Green and White Pizza

By á-30923

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

Preparation

Step 1

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!