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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
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.