Green Pizza

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F. To make the cashew-hemp cheese, place the cashews, hemp seeds, nutritional yeast, lemon juice, garlic powder, and black pepper in a food processor. Pulse until the cashews form a coarse meal. Scrape down the sides with a spatula. With the motor running, add the water and process for 10 seconds. Scrape down the sides again and continue processing until the mixture is smooth and thick, about 1-2 minutes, adding additional water if needed.

Step 2

To make the pesto, add the garlic, walnuts, vinegar, water, VegiZest, and nutri tional yeast to a food processor and blend at high speed. Turn to low, add the arugula and spinach and blend to a chunky consistency. Bake tortillas or pitas directly on the oven rack for 5 minutes or until just crisp. Spread a layer of pesto on each tortilla or pita, arrange sliced tomatoes on top, and add a few small dollops of cashew cheese. Bake for an additional 2-3 minutes or until toppings are warm. Remove from oven and top with arugula and spinach.