Healthy Crunchy Pesto Pizza

Healthy Num Num | Michelle

• prep time: 20 min
• cook time: 25 min
• total time: 45 min

Servings: 4-6 Slices

Ingredients:

For the dough:

• 1 1/2 cups almond flour
• 3/4 cup tapioca flour or arrowroot flour
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 2 tablespoon olive or avocado oil
• 1/4 - 1/4 cup warm water
• extra tapioca or arrowroot flour for rolling out

For the hazelnut pesto:

• 3/4 cup hazelnuts
• 3/4 cup basil
• 3/4 cup spinach
• juice from one lemon
• 3 tablespoons olive oil
• 3 tablespoons nutritional yeast
• 3 crushed garlic cloves
• 1/4-1/2 cup water to thin
• salt + pepper to taste

Toppings:

• roasted grape tomatoes
• onion
• garlic
• mushroom
• basil

Instructions:

1. Start by making the pizza dough by mixing all the ingredients except for the water together into a bowl. Slowly add the water until a ball is formed.

2. Use extra flour to roll out the dough between two sheets of parchment paper. The thinner the dough the crispier it will be!

3. Bake the crust at 400°F for 20-25 min or until golden brown.

4. While the crust is baking, slice and roast the tomatoes with a little avocado oil, garlic powder, salt, pepper, and paprika for 10-15 min also at 400°F.

5. Add the hazelnuts to the oven and toast them for 10-15 min.

6. To make the pesto, add all the ingredients together in a blender and blend until you reach a desired consistency.

7. Next, I fried some onion, garlic, mushroom, garlic powder, paprika and avocado in a pan until golden brown.

8. Then spread the pesto onto the baked crust and add the tomatoes, and the mushroom onion stirfry. Then bake the pizza for an additional 5 minutes at 400°F.

9. Remove from the oven and top with more basil!

10. Enjoy!

Notes: When adding extra basil to garnish - make sure you cut the basil as releases more flavour!