Toppings:

1 medium zucchini, sliced

1/2 tsp Italian seasonings

Pinch of salt

1 avocado, sliced

Sugar snap peas, sliced

Sunflower sprouts

Green onion, sliced

Black pepper, to taste

For the Crust:

2 tbsp apple cider vinegar

2 tbsp vegetable oil

6 tbsp water

1 box Simple Mills Almond Flour Pizza Dough 

For the Pesto:

11/2 packed cup baby kale, plus more for topping

1/2 packed cup basil

1/2 cup pine nuts

3 tbsp olive oil

3 tbsp nutritional yeast

1 tbsp water

1 tbsp lemon juice

1 garlic clove

1/4 tsp salt

Black pepper, to taste

PREHEAT oven to 350ºF. Line a large baking sheet with parchment paper.

ARRANGE zucchini slices on baking sheet, season with Italian seasonings and a pinch of salt. Roast for 10 minutes. Transfer to a small bowl.

WHISK apple cider vinegar, oil and water in a large bowl. Add Simple Mills Almond Flour Pizza Dough. Stir until a dough forms.

PLACE on the parchment-lined baking sheet (where the zucchini was roasted). Flatten out the dough and form a circle. Bake for 15 minutes.

ADD all pesto ingredients in a food processor. Process until a slightly chunky pesto is formed. Taste and adjust seasonings.