Plant Based Pesto Pizza

After the pizza came out of the oven, I added the Cashew Creme to this pizza, from the Portobella Mushroom Pizza recipe - and it was fabulous!

Ingredients:

Vegan pizza crust (I like Namaste pizza dough mix)
Veggies (feel free to be creative and add your faves) - I used:
1 Portobello mushroom (sliced thin and grilled)
Fresh spinach
Sliced tomatoes
1 yellow squash/zucchini (sliced thin and grilled)
1 small eggplant (sliced thin and grilled)
1/2 onion (sliced thin)
Small bunch of asparagus (grilled and cut into bite-size pieces)

Jennifer's Pesto recipe:  (see my Zucchini Pasta Blog Post for another recipe with my pesto)
2 tbs. extra virgin olive oil
1/4 cup pistachios*
1 roma tomato (seeded)
20-30 fresh basil leaves
6 roasted garlic cloves (you can usually get them already roasted on the WF salad bar)
Fresh squeezed lemon to taste (I just use about 1-2 teaspoons of meyer lemon juice)
Sea salt to taste
Ground pepper

Combine all pesto ingredients in a blender or food processor.
*If you're avoiding nuts or trying to lose weight, I recommend omitting the pistachios from the pesto.  It tastes delicious both ways.

Directions:

Combine the pesto ingredients in a blender or magic bullet.  Add the tomato little by little until the pesto is a spreadable consistency. Prepare the crust according to package directions (if using Namaste) and pre-bake if necessary. Spread a liberal amount of pesto on the crust.  Top with your favorite veggies and bake for 10 minutes at 400 degrees.

Enjoy your delicious homemade pizza!