Pesto Cashew Ricotta Pizza

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Healthy Happy Life


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1 ball of pizza dough (whole wheat + 1 tsp hemp seeds + 1 tsp ground flax seeds)

1 cup lemon garlic cashew ricotta

1 cup thick vegan pesto

1 large beefsteak or heirloom tomato, thinly sliced

2-3 shiitake mushrooms, thinly sliced

1-3 thin lemon slices, seeds removed

1-2 Tbsp extra virgin olive oil rubbed on the stretched dough + a dash of garlic powder

spritz of lemon juice over top the assembled pie

red pepper flakes as desired

1 1/2 cups soaked and drained raw cashews (soak in salted water overnight)

1 tsp garlic powder

2 cloves of raw garlic

1/4 cup lemon juice

1/3 cup water + more as needed

1/4 tsp salt (or to taste)

dash of pepper

dash of cayenne

1 tsp mixed dried Italian herbs (optional)

a few dashes of ground flax seeds (optional)

small scoop of nutritional yeast (optional)

1 1/2 cups fresh basil leaves

1/4 cup extra virgin olive oil

1 cup spinach (or another leafy green)

1/4 cup flat leaf parsley, chopped with stems

1 cup raw walnuts (or a mix of raw seeds/nuts you may have on hand - pumpkin seeds and pine nuts work well too)

2-3 Tbsp nutritional yeast

a few dashes black pepper

1/2 tsp salt (or to taste)

water as needed to thin out pesto during blend

optional: 1 small jalapeno, stem removed (for heat)

1 yeast packet

1 cup warm water

1 tsp agave syrup

2 1/2 cups whole wheat pastry flour (or another variety)

2 Tbsp olive oil

1 tsp salt

1 Tbsp hemp seeds

1 Tbsp ground flax seeds

1/3 cup vital wheat gluten - helps with the chewiness of the crust

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