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Moringa Pesto Pizza
Moringa truly is a superfood, and this vegan pizza recipe gets a boost of protein, amino acids, Vitamins A, B, & C, calcium, potassium, and magnesium from the moringa powder. The quinoa crust makes this moringa pesto pizza gluten free as well, so feel free to indulge and truly let yourself enjoy something that tastes just as good as it is for you!
4 Cups Basil (thoroughly rinsed)
3 Cloves Garlic
1⁄2 Cup Frazier Farms Extra Virgin Olive Oil
1⁄4 Cup Pine Nuts
1⁄4 Cup Nutritional Yeast
3 Tbsp Lemon Juice
MRM Raw Organic Moringa Superfood Powder
Salt and Pepper To Taste
3/4 Cup Quinoa, Cooked and Cooled
1/4 Cup Water
1/2 tsp Sea Salt
1 tsp Baking Powder
Moringa Pesto 1 Tbsp Oil (Melted if using coconut oil)Toppings:
3 Cherry Tomatoes, Quartered
8-10 Jarred Artichoke Hearts, Cut Into Small Slivers
8-10 Spinach Leaves
2 Cloves Garlic, Chopped
1/4-1/2 Cup Daiya Mozzarella Style Shreds (Or preferred vegan cheese)
Moringa Pesto Directions
Pre-heat oven to 425 ̊F
Pour all pesto ingredients into a blender and process until you get a uniform consistency that you like. Set aside.
Place the quinoa, water, salt, moringa pesto, and baking powder into a food processor. Process until smooth and combined.
Line a cookie sheet with parchment paper and pour the tablespoon of Frazier Farms Extra Virgin Olive Oil on top of the parchment paper and spread around.
Pour the crust batter onto the greased baking sheet and press into a circle or desired pizza shape.
Bake the crust for 15 minutes.
Flip the crust over, carefully, and bake for another 5 minutes.
Top your quinoa crust with the moringa pesto, spinach leaves, chopped garlic, artichoke hearts, tomatoes, and daiya cheese.
Bake for 5-10 minutes, or until your toppings are cooked to your liking.
Sprinkle with sea salt and pepper, allow to cool for a couple of minutes, then...
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