Raw Pesto Pizza Recipe

Raw Pesto Pizza Recipe

Pesto Pizza Recipe by Elaina Love

Pesto Sauce

1 cup basil leaves, tightly packed
1 tsp. lemon juice
3-5 cloves garlic
1 Tbs. light miso paste
1/2 tsp. Celtic sea salt
¼ cup olive oil
1/2 cup pine nuts

♥ Puree everything in a food processor until smooth. Pesto Freezes well.

Toppings for 2 large pizzas:

2-3 zucchini, sliced and marinated in ¼ tsp. salt and 1 tsp. lemon juice for 10 minutes
10 crimini mushrooms, thinly sliced and marinated as above 15 black olives, pitted and chopped or sliced

Assembly for Pesto Pizza:

♥ Layer on Pesto, zucchini, mushrooms and olives.
♥ Warm in the dehydrator at 105 degrees for ½ hour before serving.

Storage for all pizzas:

All the pizzas will keep in the refrigerator for 3 days. Seal them in an airtight container and eat cold or warmed anytime.