Despite our new attempts at dairy-free (which, by the way, was given a pass this past weekend when my brother in law brought out the smoked gouda and brie), we’ve had pizza more often than ever before. First there was the hummus sun-dried tomato pizza that totally knocked our socks off. So last week I made a similar version with carmelized onions and peppers, spinach, hummus, and balsamic vinegar. To die for.
And this week we’ve had zucchini edamame pesto pizza. Again, adult and 11-month-old baby approved!
Zucchini Edamame Pesto Pizza
- 2c. grated zucchini
- 1t. salt
- 3t. minced garlic
- 1-2T. olive oil
Saute together over medium high heat until most of the moisture from the zucchini has evaporated, about 10 minutes. Mix the zucchini with the edamame pesto. Spread over a prepared pizza crust (we highly recommend this one). Top with slices of tomatoes. Bake at 400 for 10 minutes.
Combine the following in the food processor until smooth:
- 1/2c. of cooked edamame
- 1/4c. pesto
- about 1-2T. olive oil
- 1/4c. nutritional yeast in the food processor.
Who knew cheese-less pizza could be so delicious?! Do you have any cheese-less pizza recipes or ideas?