Minutes Prep time: 20
Minutes Total time: 50
Servings: 8
Difficulty: easy
2-1/2 cups all-purpose flour
2-3/4 teaspoons baking powder
1-1/4 teaspoons salt, divided
1 tablespoon Earth Balance® Original Buttery Spread, melted
3/4 cup water
1/2 cup raw pepitas (pumpkin seed kernels)
1 cup packed fresh basil leaves
2 cloves garlic, peeled
6 tablespoons nutritional yeast seasoning, divided
1/2 cup olive oil
3 large tomatoes, thinly sliced
1/2 cup raw cashews
1/4 cup almonds
1 teaspoon garlic powder
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 131 mg | 13% |
| Carbohydrate | 39 g | 13% |
| Cholesterol | 0 | |
| Total Fat | 24 g | 37% |
| Iron | 4 mg | 20% |
| Calories | 410 kcal | 21% |
| Sodium | 561 mg | 23% |
| Protein | 11 g | 21% |
| Saturated Fat | 4 g | 19% |
| Sugars | 3 g | 0 |
| Vitamin C | 11 mg | 18% |
Preheat oven to 350°F.
In a large bowl, combine flour, baking powder and 1 teaspoon salt. Add melted Earth Balance spread and water; mix until dough forms. Overturn dough onto floured surface and knead 3 to 4 minutes. Transfer dough to sheet pan or oven-safe pizza stone and form into desired shape. Set aside.
In a food processor, pulse together pepitas, basil, garlic, 3 tablespoons nutritional yeast and remaining 1/4 teaspoon salt until just combined, about 8 to 10 pulses. With food processor on medium speed, slowly stream in olive oil until incorporated. Transfer pesto into small bowl.
Clean food processor with paper towel, then pulse together cashews, almonds, remaining 3 tablespoons nutritional yeast, and garlic powder until fine crumbs form. Spread pesto on pizza dough, layer with tomato slices, then sprinkle cashew-almond mixture on top. Bake pizza in oven 20 to 25 minutes or until pizza crust is golden brown. Remove from oven and cool slightly. Slice and serve.
Plant-Made Pesto And Roasted Tomato Pizza
