- 1
Ingredients
- CRUST:
- 1 cup raw cashews
- 1 (10 ounce) frozen spinach, thawed and drained
- 1/2 cup fresh basil leaves
- 4 eggs
- 2 tablespoons butter, soft
- 3 garlic cloves, minced
- 1/4 teaspoon sea salt
- TOPPINGS:
- 1 pound ground pork Italian sausage
- 1 cup mini portobello mushroom caps, sliced thin
- 1 medium onion, sliced thin
- 1 green pepper, sliced thin
- 1 jar Muir Glen pizza sauce
- 2 tablespoons butter
Preparation
Step 1
Preheat the oven to 325 degrees F.
In a food processor or blender combine the cashews, spinach, basil, eggs, butter, garlic, and salt. Pulse several times until the mixture is smooth.
Line a baking sheet with unbleached chlorine-free parchment baking paper. Pour the batter on top of the parchment paper and spread with the back of a spoon to a 1-inch thick crust.
Bake in the oven for 20-25 minutes or until the crust is firm.
Meanwhile, heat a large skillet over medium-high heat. Roll the ground pork sausage into 1-inch balls and place them in the skillet. If your meatballs are sticking, add in a tablespoon of butter. Brown all sides then check to make sure the inside of the meatballs are no longer pink. Remove the meatballs from the heat.
In the same skillet, melt two tablespoons of butter. Add in the onions, mushrooms, and pepper. Stir-fry until the vegetables become very tender. Turn off the heat.
When the crust is baked, spread pizza sauce over the entire surface of the crust. Top with the pork meatballs and vegetables. Cut and serve.
You can also turn the oven broiler on high and place the pizza back in the oven for 3-5 minutes to turn the vegetables crispy.