Powerfully Healthy Pizza Crust with Spinach Pesto

​Who loves pizza? I do! It is up there on my most cherished comfort foods. Make it vegan, gluten, yeast and oil-free and now you can can not feel bloated or like you had junk food. I call this a Powerfully Healthy Pizza Crust as it is filled with plant-powered goodness. You will not find cholesterol, dairy, oil or gluten in this crust. What will you find? 6 grams of protein in each slice, healthy carbs, high amounts of magnesium and phosphorus, "a critical component of every cell." When you top the crust with spinach pesto (or regular pesto) and vegetables it makes a vibrantly bright and inviting pizza pie! So sit back, eat a slice (or two) of pizza and let the plant based goodness do the work for you, bringing you to greater health!

​With love, Christa 

Nutritional Information based on 8 Slices

Nutritional Analysis

• No cholesterol
• Low in sodium
• Low in sugar
• Very high in magnesium
• Very high in phosphorus

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Pizza Crust:
1.5 Cup Almonds
1/2 Cup Quinoa
1/2 Cup Sunflower Seeds 
2 Tbsp Corn Flour 
1 Tbsp Chia Seeds
1/2 cup Water
1/2 tsp Garlic Salt
1/2 tsp Garlic Powder
1 tsp Oregano
1 tsp Baking Powder
1/4 tsp Baking Soda

Top as desired, I used:
Pesto (I used Spinach Pesto)
2 Small Roma Tomatoes - Chopped
1 Small Bell Pepper - Chopped 
2-3 Mushrooms - Sliced
Few Onion Slices

Directions:

1. Preheat to 450 degrees. Place corn flour (harina de maiz) on the baking pan, this will give it a yummy taste.
2. Make flour by blending almonds, quinoa and seeds into fine flour. Transfer to med-lg bowl. Mix in dry. Mix in wet.  With wet hands create a ball.
   
3. Place the ball of dough on a floured surface, sprinkle the ball with corn flour or desired flour, use a floured rolling pin to gently roll out. 
   
4. Carefully transfer to the pan. Bake for 15 min to 20 min until golden brown and middle puffs back when you press on it.
   
5. Top as desired and bake 5-10 min. Serve as is or with a side salad.