Squash pizza crust with green pesto

Squash pizza crust with green pesto

 

Squash pizza crust with green pesto

Ingredients

Crust

  • 80 g garbanzo flour
  • 1 cup squash puree
  • 2 flax eggs 2 tablespoons ground flaxseed + 5 tablespoons water, stir and let it sit for 5-10 minutes
  • 1 teaspoon turmeric
  • 2-3 tablespoons water
  • salt to taste

Arugula pesto

  • 60 g cashews previously soaked for 2 hours
  • 1 cup arugula
  • 1 tablespoon nutritional yeast
  • 1 tablespoon olive oil
  • 1 clove garlic
  • juice of 1/2 lemon
  • salt to taste

Topping

  • mushrooms
  • cherry tomatoes
  • sweetcorn
  • basil
  • parsley
  • red cabbage
  • sesame seeds

Instructions

Flax eggs

  1. For 2 flax eggs, combine 2 tablespoons of ground flax seed with 6 tablespoons of water. Stir well, and place in the fridge for 5-10 minutes.

Crust

  1. Preheat oven to 200 °C. Line a baking sheet with non-stick baking paper and lightly grease it with olive oil.
  2. Place all the ingredients for the crust in the large bowl. Mix to combine.
  3. Now transfer the mixture to a prepared baking sheet. Use a spoon to shape the crust into your desired size.
  4. Bake for 20-25 minutes until golden and crispy.

Arugula pesto

  1. Put all ingredients in a high-speed blender and process until the mixture is smooth and creamy. 

Topping

  1. Once the crust is done, spread a layer of arugula pesto on the crust.
  2. Top it with vegetables: sauteed mushrooms, tomatoes, sweetcorn, basil, parsley, red cabbage, sesame seeds…


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