Description
A flavorful no-cook delight that celebrates fresh ingredients with a rich, nutty pumpkin seed pesto on a crispy pizza crust.
Ingredients
Scale
- 1½ cups sunflower seeds
- 1½ cups chopped zucchini
- 1 small tomato
- ¾ cup ground flax seeds
- 2 tablespoons olive oil
- 2 tablespoons basil, chopped
- 2 tablespoons rosemary, chopped
- 2 teaspoons sea salt
- 1 cup basil leaves (for pesto)
- ½ cup pumpkin seeds
- ¼ cup olive oil (for pesto)
- 1 clove garlic (for pesto)
- Juice of 1 lemon (for pesto)
- Pinch of sea salt (for pesto)
- 1 tablespoon nutritional yeast (optional, for pesto)
- 1 cup cashews, soaked for 1-2 hours and then drained and rinsed (for ricotta)
- 1 tablespoon fresh lemon juice (for ricotta)
- Water, as needed (for ricotta)
- 1 tablespoon nutritional yeast (for ricotta)
- 1 teaspoon sea salt (for ricotta)
- 2 roma tomatoes, sliced thin (toppings)
- ¼ onion, shaved (toppings)
- 2 radishes, sliced thinly (toppings)
- ¼ cup fresh basil, julienned (toppings)
Instructions
- Preheat your oven to 200°F.
- For the pizza crust, combine all crust ingredients in a food processor and purée until a slightly smooth dough forms.
- Divide the dough into 4 equal balls. Spread each ball out into a circle on a parchment-lined sheet pan (for oven drying) or a solid dehydrator sheet.
- Place the sheet pan in your oven and dry for 3 hours with the oven door slightly cracked open; flip halfway through the drying.
- If using a dehydrator, set it to 118°F and dry the pizza crusts for 6-8 hours, flipping halfway through.
- For the pumpkin seed pesto, combine all pesto ingredients in a food processor and purée until smooth. Set aside.
- For the cashew ricotta, soak the cashews for at least an hour. Drain and rinse well, then blend with other ingredients until creamy, adding water as needed.
- To assemble the pizza, take the fully dried crust and spread a few tablespoons of the pesto evenly over the base.
- Garnish with dollops of the cashew ricotta, sliced tomato, onion, and radish. Top with chopped herbs and nutritional yeast if desired.
- Serve immediately for a delightful fresh flavor experience.
Notes
Texture matters; ensure you don’t over-purée the crust mixture. Fresh herbs enhance the flavors, and the recipe is naturally gluten-free.
- Prep Time: 30 minutes
- Cook Time: 390 minutes
- Category: Main Course
- Method: Dehydrating
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 3g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg