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Sunflower Pesto And Cheese Pizza

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Sunflower Pesto And Cheese Pizza

"These pizzas are loaded with freshly made pesto and dollops of homemade sunflower cheese, all supported by a thin herb-infused crust. They come together pretty quickly, and you can make extra and freeze for another day. Top with sun-dried tomato slices, bell pepper, or mushrooms; all are great. Ten minutes or so in the oven, and they are ready to serve. Enjoy!" -Fire and Earth Kitchen

"These pizzas are loaded with freshly made pesto and dollops of homemade sunflower cheese, all supported by a thin herb-infused crust. They come together pretty quickly, and you can make extra and freeze for another day. Top with sun-dried tomato slices, bell pepper, or mushrooms; all are great. Ten minutes or so in the oven, and they are ready to serve. Enjoy!" -Fire and Earth Kitchen
  • 10

Directions

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Yields: 4 Mini Pizzas
Instructions:

Ingredients:

1 cup Bob’s Red Mill All Purpose GF Flour (DOUGH)
1⁄2 teaspoon xanthan gum (DOUGH)
1⁄2 teaspoon Baking powder (DOUGH)
1⁄4 teaspoon salt (DOUGH)
1 teaspoon oregano (DOUGH)
1 tablespoon olive oil (DOUGH)
1 cup Water (1/4 cup +2 tbsp or as needed DOUGH)
1 cup fresh basil (PESTO )
1 cup fresh persley (PESTO )
2 cloves garlic (PESTO )
1 cup raw sunflower seeds (PESTO )
1 teaspoon salt (PESTO )
1 cup oil oil (PESTO )
1 tablespoon balsamic vinegar (PESTO )
1 tablespoon nutritional yeast (PESTO )
1 tablespoon Lemon juice (PESTO )
1⁄4 cup Water (1/8 – 1/4 cup water PESTO )
1 cup raw sunflower seeds (SUNFLOWER CHEESE)
1 1⁄2 tablespoon onion -chopped (SUNFLOWER CHEESE)
1 1⁄2 teaspoon salt (SUNFLOWER CHEESE)
2 tablespoons nutritional yeast (SUNFLOWER CHEESE)
1 tablespoon Lemon juice (SUNFLOWER CHEESE)
1 tablespoon fresh chives- optional (SUNFLOWER CHEESE)
1 cup water- as needed (SUNFLOWER CHEESE)
1 cup sun-dried tomatoes, julienned (SUNFLOWER CHEESE)

Steps:

Preheat oven to 425 degrees, and lightly oil a baking sheet with neutral oil. Whisk all dry ingredients for dough in a med size bowl. Add olive oil and slowly add water until dough starts to clump together but some dry bits remain. use your hand to knead until evenly moist and smooth, cover and set aside.
In food processor mix all pesto ingredients until creamy scraping down sides as needed, and set aside in a small bowl. Next process cheese ingredients in food processor until creamy. Scraping down sides as needed and set aside as well.
Split dough into four equal palm sixed balls, and roll out on a floured surface. Flip and rotate often to prevent sticking , when as thin as you can get it place each on the baking sheets, spread liberally with pesto, a few dollops of cheese and sprinkle with sun-dried tomatoes. Bake for 10-12 min until crispy.

Source: www.fireandearthkitchen.com

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