Gluten and Dairy Free Pizza with Vegan Pesto

Note: This recipe is NOT vegan, despite it being gluten and dairy free. If you want this vegan, omit the prosciutto (Although I don’t recommend it because it seriously makes the dish taste 10000x better!)

Who ever thought that you could actually make a pizza healthy? I was over at my boyfriend's parents' house one evening and his dad made this beautiful Italian pizza with prosciutto, figs, and pesto. It was one of the best pizzas I ever had. I thought it was so creative because I had never heard of anyone putting such items on a pizza. This was my inspiration for this amazing pizza. I personally have some trouble eating gluten and dairy, so I felt called to recreate this delicious dish. With a gluten free crust, dairy free nut cheeses, and dairy free sauce as well as the addition of some more veggies, I bring to the table my version of this pizza.

Ingredients:

For the Crust:

** You can use Trader Joe’s Gluten Free Pizza Crust or the following:

• 4 cups almond flour

• 1 packet of stevia ** optional

• 1/4 tsp salt

• 1/2 cup butter, melted

• 4-6 Tbsp. water, divided

For the sauce:

• ½ cup of vegan pesto (Find the recipe here)

For the Toppings:

• ½ cup prosciutto, chopped

• ½ cup white onion, chopped

• ½ cup Dairy free mozzarella cheese (you can get this from Whole Foods)

• ½ cup cherry tomatoes, chopped

• 4 oz Portobello mushrooms, chopped

• ½ cup figs, chopped

• ½ cup kale, chopped

• ½ cup vegan parmesan cheese (recipe found here) Note: You can use cashews instead of brazil nuts

• balsamic glaze to drizzle on top

Directions:

1)      To make the crust, combine all of the ingredients except the water. Mix well with your hands. Add the water tablespoon by tablespoon, mixing the flour until mixed through. You can skip this step if you buy the crust. Follow the directions on the package.

2)      Preheat the oven to 425 Degrees F. Chop your veggies and set aside.

3)      Split the crust in two pieces. On a pizza pan, form a crust shape with your hands as flat as you can, making sure the crust is formed evenly.

4)      Add desired sauce, toppings, and cheese on your pizzas.

5)      Bake for 20-25 minutes until the ends of the crust are golden brown. Enjoy!   

Easy Vegan Pesto

Pesto is such an amazing and versatile food. I can seriously put it on almost everything. From eggs to pasta to pizza, pesto is a great sauce to add to make any dish taste even better! Unfortunately, there are more and more people that are becoming sensitive to dairy. Lucky for you, thanks to the help of Minimalist Baker, I found this delicious recipe that tastes almost identical to the dairy version. Check it out below!

Credits to: https://minimalistbaker.com/easy-vegan-pesto-5-minutes/

Ingredients:

• 2 cups packed (144 g) fresh basil (large stems removed)

• 3 Tbsp (25 g) pine nuts or walnuts (if nut-free, try sunflower seeds!)

• 3 large cloves garlic, peeled

• 2 Tbsp (30 ml) lemon juice

• 3-4 Tbsp (9-12 g) nutritional yeast

• 1/4 tsp sea salt, plus more to taste

• 2-3 Tbsp (30-45 ml) extra virgin olive oil*

• 3-6 Tbsp (45 - 70 ml) water or vegetable broth (plus more as needed)

Directions:

1.       In a food processor or vitamix, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.

2.       Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp (15 ml) water or vegetable broth at a time until the desired consistency is reached - a thick but pourable sauce. (If avoiding oil altogether, sub the oil with vegetable broth or just use all water.)

3.       Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, nuts for nuttiness, garlic for bite / zing, or lemon juice for acidity.