Pesto Pizza

Pesto Pizza Recipe by Elaina Love

 

Pesto Sauce

1 cup basil leaves, tightly packed
1 tsp. lemon juice
3-5 cloves garlic
1 Tbs. light miso paste
1/2 tsp. Celtic sea salt
¼ cup olive oil
1/2 cup pine nuts

♥ Puree everything in a food processor until smooth. Pesto Freezes well.

Toppings for 2 large pizzas:

2-3 zucchini, sliced and marinated in ¼ tsp. salt and 1 tsp. lemon juice for 10 minutes
10 crimini mushrooms, thinly sliced and marinated as above 15 black olives, pitted and chopped or sliced

Assembly for Pesto Pizza:

♥ Layer on Pesto, zucchini, mushrooms and olives.
♥ Warm in the dehydrator at 105 degrees for ½ hour before serving.

Storage for all pizzas:

All the pizzas will keep in the refrigerator for 3 days. Seal them in an airtight container and eat cold or warmed anytime.

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Jane Heyman
Jane’s background in Nursing and Medical Administration are a perfect fit with the role she has created as co founder for My Healthy Living Coach (MHLC). Having seen the effects of chronic illness, her attention to alternative living was born. The combination of natural therapies with traditional medical practices is something that Jane is particularly interested in researching and reporting.

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