Green Girl Goodies, October 2011
Serves 4 to 6 Entrée Portions or 8 to 12 Appetizer Portions
1 bag Bob’s Red Mill Gluten Free Pizza Crust
- For the crust: 2 tb Flax Seed Meal + 6 tb Purified Water, let stand one minute
1 ½ c Almond Pesto
1 c Yellow or White Onion, small dice
1 c Red Onion, small dice
1 c Red Pepper, small dice
2 tb Garlic, sliced
1 c Spinach, hand town*
1 c Cherry Tomatoes
1 tb Basil, hand torn
- Prepare the crust according to package directions, using the suggested flax meal for egg substitute. Bake until golden brown and slightly crispy**
Watch it rise! When split in two as you see in the picture above, you can make 2 smaller pizzas.
Pre-Baked Dough
All Done!
- Preheat the oven to 425 and gather all your prepared ingredients.
- Once the crust is cooled, spread it with a layer of almond pesto.
- Sprinkle 1 even layer of ½ the onions, ½ the peppers and all of the garlic over the pizza.
- Layer half of the spinach over the vegetables then add the remaining onions and peppers.
- Place small dime size dollops of the remaining pesto over the vegetables and bake for approximately 15 minutes on the top rack of the oven.
- Once the onions look opaque, remove the pizza and sprinkle the remaining spinach and all of the tomatoes over the pizza.
- Place the pizza back in the oven on the top rack and cook for approximately 5 minutes until the spinach is mostly wilted.
- Top with basil and serve immediately with a side green salad of your choice.
*Tightly Packed Cup
**Since you won’t be adding cheese and the vegetables are cut very small, I baked the crust a bit longer than the directions said to avoid a doughy crust.
***You aren’t supposed to eat fungi while cleansing but if you aren’t cleansing, mushrooms would be a great addition to the pizza…and so would olives!
Up Next…
- Cleansing Diet, Day 9: Fruit Smoothie #6
- Cleansing Diet, Day 9: Wakame Power Slaw
- Cleansing Diet, Day 9: Grilled Summer Vegetables over Quinoa Spaghetti with Pesto
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