GREEN PIZZA

Kale Pesto:

• 1 cup of soaked cashews (24 hours soaked)
• 2 cups of chopped Dino kale
• 1/5 of a cup of nutritional yeast
• 4-6 roasted garlic cloves
• 3 tbsp of lime juice (I used 4)
• 1/2 a tsp of pink salt (or to taste)
• 1/3-1/2 of cup of water (depends the consistency you want)

Directions:

1) Soak cashews over night or boil then until soft.

2) Just add all ingredients into a high speed blender and process until smooth.

3) Just put into a mason jar and save it for the week. It thickens up in the fridge.(good for 5 days).

Cauliflower Pizza Crust:

• 2 cups of shredded cauliflower
• 4 tbsp of chia seeds
• 8 tbsp of water
• ½ a cup of almond meal
• ½ a cup of oat flour
• 2 tbsp of nutritional yeast
• 3 tbsp of garlic powder or 4-5 cloves of minced garlic
• 1 tsp of pink salt or to taste
• 1 tbsp of black pepper

Directions:

1) Pre-heat oven at 400 degrees.

2) Take your 4 tbsp of chia seeds and add 8 tbsp of water to a bowl, mix well and let it sit for 5-7 minutes.

3) Take a large bowl and add all your crust ingredients and knead with your hands.

4) Take your cauliflower dough and form into a pizza crust, depending how thin or thick you want it will determine the amount of time baked. If you decide to make the crust about ¼ or 1/3 of an inch thick than bake for 35 min (or until crispy brown) but keep an eye out for it after 25 min(lay parchment paper on a cooking sheet.)

5) Once fully baked lay the crust on a cooling rack and cool for 30 minutes. 

6) Then add your pesto and your toppings and enjoy.