Construct a good-for-you pizza using tasty green pesto, creamy cashew cheese and a generous topping of leafy greens.
For the Cashew Cheese (see note):
1 cup raw cashews, soaked in water for at least 2 hours, drained and rinsed
1 tablespoon hemp seeds
2 tablespoons fresh lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 cup water or more as needed
For the Pesto (see note):
2 cloves garlic
1/2 cup walnuts
1/4 cup balsamic vinegar
1/2 cup water
2 cups arugula
2 cups spinach
To construct the pizza:
4 (100% whole grain) flour tortillas or pitas
additional arugula and spinach for topping
2 medium tomatoes, thinly sliced
Preheat oven to 350 degrees F.
To make the cashew cheese, place the cashews, hemp seeds, nutritional yeast, lemon juice, garlic powder and black pepper in a food processor. Pulse until the cashews form a coarse meal. Scrape down the sides with a spatula. With the motor running, add the water and process for 10 seconds. Scrape down the sides again and continue processing until the cashew cheese is smooth and thick, about 1-2 minutes, adding additional water if needed.
To make the arugula pesto, add the garlic, walnuts, vinegar, water, VegiZest and nutritional yeast to a food processor and blend at high speed. Turn to low, add the arugula and spinach and blend to a chunky consistency.
Bake tortillas or pitas directly on the oven rack for 5-7 minutes or until just crisp. Spread a layer of pesto on each tortilla or pita, arrange sliced tomatoes on top and add a few small dollops of cashew cheese. Bake for an additional 2-3 minutes or until toppings are warm.
Remove from oven and top with arugula and spinach.
Note: Leftover cashew cheese and arugula pesto can be used for other dishes. They will keep for up to 5 days in an airtight container in the refrigerator.
Calories 367; Protein 15 g; Carbohydrates 40 g; Sugars 6 g; Total Fat 17.5 g; Saturated Fat 2.5 g; Cholesterol 0 mg; Sodium 177 mg; Fiber 8.9 g; Beta-Carotene 1757 ug; Vitamin C 21 mg; Calcium 124 mg; Iron 5.1 mg; Folate 87 ug; Magnesium 123 mg; Potassium 537 mg; Zinc 2.8 mg; Selenium 4.4 ug