Last month my mom and I started a food and nutrition group, sort of a support group for healthy lifestyles. We have a variety of special diets in the group, and one of the ladies was really missing pizza! So this month’s challenge was to create a gluten-free, dairy-free, nightshade-free pizza! Yes!
So this is the first installment in my pizza experimentation adventures. I made the first trial run pizza last night and it was delicious! Here is the recipe for the pesto. I had made dairy-free pesto before, but didn’t have nutritional yeast. That really adds the finishing touch! You wouldn’t know it’s missing the parmesan.
4 1/2 cups fresh basil leaves, loosely packed
1 cup walnuts
1/4 cup cashews, soaked about 4 hours (or additional 1/4 cup walnuts)
1/2 cup olive oil
2 teaspoons nutritional yeast
1/2-1 teaspoon garlic powder
1 teaspoon lemon juice
1/4-1/2 teaspoon salt, to taste
Place all ingredients in the food processor and blend until smooth. Makes enough pesto for about two 12-inch pizzas.
And that’s it!