vegandurance

Another Thrive-inspired pizza, with a chickpea/sunflower seed crust and pesto sauce!

Ingredients:

Crust
2 cups ground sunflower seeds
1 cup sprouted chickpeas (can use cooked chickpeas as well)
1/4 cup coconut oil/hemp oil mix
1/4 cup coconut oil
1 tsp cumin
1 tsp curry powder
1/2 tsp turmeric
Sea salt to taste

Sauce (my homemade vegan pesto!)
2 cups fresh basil leaves
3 cloves garlic
1/4 cup pine nuts
4.5 Tbs extra virgin olive oil
3 Tbs nutritional yeast
2 Tbs Galaxy Vegan Grated Topping (optional, or use nutritional yeast) 
Sea salt to taste
Pepper to taste 

Toppings (can use anything you want, really)
Grape tomatoes, halved
Baby bella mushrooms
Yu choy 
Sweet onion
Red pepper flakes
Nutritional yeast (as you can tell, I love this stuff) 

Directions:
For crust:  Put in food processor until desired consistency is reached.  Spread on a lightly-oiled or parchment paper-covered pizza pan .

For sauce: Put basil and nuts in food processor until desired consistency is reached.  Slowly add in oil.  Add seasonings, salt, and pepper last to taste.

Bake in over for about 45 min - 1 hour at 300 degrees.

So nutritious, wholesome, and rich.  A heads up that the pizzas are not what you would expect from traditional “pizza,” and might not hold together as slices!  A fork (and big appetite) is recommended.  Thanks Brendan Brazier for the inspiration!