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Green Pizza

Green Pizza

Serves: 4

Category: Burgers, Pizza, Wraps and Chips

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Rated by: 5 members

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Construct a good-for-you pizza using tasty green pesto, creamy cashew cheese and a generous topping of leafy greens.

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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 nutritional yeast
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
1/2 tablespoon Dr. Fuhrman's VegiZest (or other no-salt seasoning blend, adjusted to taste)
1/2 tablespoon nutritional yeast
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

Comments (2):



04/05/2018 07:51 AM

Rated this recipe:

Baked the tomatoes, added purple onions, cremini, shitake, and porcini mushrooms.


04/07/2018 06:21 PM

Rated this recipe:

Yummy for the tummy! Great twist on pizza!