Gluten-Free Vegan Pesto Pizza with Salad
Ingredients
- 1/2 cup almond milk greek yogurt
- 1/2 cup oat flour
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasoning (optional)
- pesto
- olives
- tomatoes
- pine nuts
- onion
- spinach greens
- crushed red pepper
- vegan ricotta
Salad
- chopped romaine
- tomatoes
- cucumbers
- carrots
- chopped pepperoncini
- sliced red onion
- sliced hearts of palm
- pine nuts
- Italian pepperoncini dressing
Preparation
Preheat oven to 425 degrees.
Add the ingredients to a bowl and mix with a fork to combine. Add a little more yogurt or flour if necessary to get a nice doughy texture. Form into a ball.
Heat 1/2 teaspoon olive oil in a cast iron skillet over medium heat.
Roll or press out the dough into a flat circle the size of your skillet. Optionally, roll between two pieces of parchment paper.
Transfer the dough to the skillet and press out further to the edges if needed. Cook for 5 minutes until the bottom side is set and starting to be golden. Flip it.
Add toppings such as pesto, olives, tomatoes, pine nuts, and onion. Transfer to the oven and bake for 10-15 minutes.
Remove from oven and top with greens of choice, crushed red pepper, and vegan ricotta.
Salad
Chop the vegetables as indicated and combine all salad ingredients in a bowl. Add dressing and toss to mix.
