GF Pesto Veggie Pizza

I don’t think I’ve ever met anyone who hates pizza. And I’m not sure I’d trust someone who did. Like, what else do you hate? Puppies? Rainbows? Netflix?! Yikes. Nope. Pizza and puppy-loving people are my kinda people. And that’s why I know you’re going to love this recipe.
This pizza has all the flavor, but none of the 3am regret after you eat too many slices slathered in grease and processed meat (RIP college years). It has a cauliflower crust that actually doesn’t taste like cardboard or fall apart when you eat it, fresh, tangy pesto, and loads of veggies to make you feel like you’re the poster child of healthiness.
No more chit-chat. Pizza doesn’t require small talk. Let’s just dive right in.
Maybe one day we’ll have a blog post that showcases a homemade, from scratch pizza crust, but not today. Today, we will rip open this Trader Joe’s frozen crust without regret, and bask in the convenience factor of someone else doing the heavy lifting for us.

The time you saved by not having to wait for your dough to rise can now be put into making fresh pesto (you can also buy this at the store, but I have to appear like I know how to do something). This pesto recipe looks and tastes impressive, but it’s only 6 ingredients all blended up together. I like easy things that look difficult.

Toppings on a pizza are the real MVPs. That impressive-but-easy pesto, roasted tomatoes, artichokes, garlic, and crispy brussel sprouts. Oh, and vegan cheese because we’re fancy. Miyokos vegan mozzarella is the very best pizza cheese out there, in my humble (and right) opinion.

(That CRISP. Come on.)
Think outside of the (pizza) box, ya’ll. There’s a world of deliciousness out there just waiting to be thrown onto a crust.
Pesto –
2 C fresh basil
1/2T Jane’s Krazy Mixed Up Salt
1 lemon, squeezed
1/2 C raw, unsalted cashews
2 1/2 T Nutritional Yeast
3 cloves of raw garlic
Combine all ingredients in a high-powered food processor or blender. Blend until throughly incorporated and pesto is a thick, but pourable consistently. Thin with filtered water (start with a very small amount!) and blend longer if needed.
Pizza –
2 Trader Joe’s Frozen Cauliflower Pizza Crusts
3/4 C Organic Cherry Tomatoes
3-4 Marinated Artichokes
4 cloves of raw garlic, chopped
Myokos Mozzarella
1/2 C Brussel Sprout leaves (tossed in a little grapeseed oil + Jane’s)
Bake pizza crusts according to package instructions (I’d recommend following the ‘crispy crust’ option).
While waiting for oven to preheat and crusts to bake, heat about 1 t of grapeseed oil in a pan over medium high heat, and add cherry tomatoes. Roast for a few minutes until they are ‘blistered.’ Press down on tomatoes gently with a fork until they are slightly split open and a little smashed. Set aside.
Prep remainder of toppings (chop artichokes and garlic, peel brussel sprouts and toss with grapeseed oil + Jane’s, and crumble mozzarella).
Add pesto to pizza crusts, then toppings (I put brussels on last so they get extra crispy). Bake for 6-7 minutes, then broil on high for 3-5 minutes (keep a close eye on it to make sure it doesn’t burn). Toppings should be golden brown.

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