From Eat Dairy Free by Alisa Fleming
Makes 6 to 8 servings
Cheese-free pizza is a surprising delight, especially when rich sauces and toppings are used. In this recipe, walnuts pair with mushrooms for rich, meaty, and earthy flavors, or cashews can be used for a creamier yet equally flavorful pesto. We use a good dose of parsley to add freshness and to keep the basil from becoming overwhelming.
1 or 2 dairy-free pizza crusts
1 cup packed fresh parsley
1/2 cup packed fresh basil
1 cup raw walnuts or cashews
1/4 cup extra-virgin olive oil, plus additional for serving
1 garlic clove (optional)
1 teaspoon salt
2 to 3 tablespoons water
1 teaspoon lemon juice (optional)
4 to 6 ounces button or cremini mushrooms, thinly sliced
Additional topping options: pine nuts, sliced roasted red bell peppers, chopped tomatoes
Crushed red pepper, for serving
- Prepare the pizza crust according to the directions on the package or the recipe.
- Put the parsley, basil, nuts, 1/4 cup oil, garlic (if using), and salt in your food processor or blender and blend until relatively smooth, about 2 minutes. With the motor running and the lid on, add 2 tablespoons water and the lemon juice (if using) through the chute or feed tube. Blend in another 1 tablespoon water if needed to reach a creamy, thick but spreadable consistency.
- When the crust is ready to be topped, spread with your desired amount of the pesto sauce. Top with the mushrooms and any of the additional topping options.
- Bake for 5 to 10 minutes, or until the toppings are cooked to your liking.
- Serve the pizza with crushed red pepper for sprinkling and extra-virgin olive oil for drizzling.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Thanks for the delightful looking recipe. Looking forward to trying this. The numbering for the method is buried within the ingredient list. Might want to fix the layout.