Ingredients
Scale
- 2 tortillas (use GF if needed)
For the pesto sauce
- 1/2 zucchini, diced
- 1 cup of tightly packed basil
- 1 cup of tightly packed arugula
- 1 tbsp of tahini
- 2–3 tbsp of nutritional yeast
- 2 cloves of garlic
- 1 lemon, juice
- salt, pepper
For the cashew sauce
- 1/2 cup of cashews, preferably soaked
- 1 tsp white miso
- 1/4–1/3 cup of water
- 1 lemon, juice
For the toppings
- 1/2 zucchini
- 1/2 cup of fresh green peas
- 2 green tomatoes
- 1 scallion
- 1 avocado
- 1/3 cup of fresh basil
- 1/3 cup of arugula
- 1/4 cup of garden cress
- 1 tbsp poppy seeds
Instructions
- Place tortillas on a baking sheet and bake at 180°C/360ºF for 7-10 minutes, until just crisp.
- Meanwhile prepare sauces and toppings. For the pesto base add ingredients to a food processor and blend until smooth.
- Do the same with cashew sauce ingredients. You want a thick, but drizzleable sauce.
- For the toppings slice zucchini, green tomatoes and avocado thinly, and chop scallions.
- Spread pesto over crisp tortillas. Top with sliced zucchini, tomatoes and green peas. Drizzle with cashew sauce. Return to oven and bake until toppings are heated through, about 5-7 minutes.
- Remove pizzas from the oven, top with avocados, basil, arugula and garden cress, and sprinkle with poppy seeds. Enjoy!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main
- Cuisine: Vegan