Green Goddess Pizza
The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
This is a pizza fit for the gods!
Everyone loves a fresh slice of pizza, but with more people removing gluten and dairy from their daily diets, it’s time we reimagine the traditional savory pie!
Luckily, Heinen’s has an ample supply of gluten-and-diary-free items, like a frozen cauliflower pizza crust, along with individual ingredients that can be combined to create homemade alternatives to your favorite gluten-and-dairy-full pizza toppings, like pesto and cheese!
This particular Green Goddess Pizza calls for a simple scallion-infused homemade pesto and a scratch-made cashew-based “cheese” sauce. With the right seasonings, you’ll never know it’s not actually cheese!
Spread on Heinen’s cauliflower pizza crust, crisped in the oven and topped with a salad featuring the season’s freshest spring veggies, this pizza is perfect for anyone looking to make pizza night a little healthier and a lot more delicious!
Green Goddess Pizza
Servings: 2 Pizzas
Ingredients
For the Green Goddess Pesto
- 2 cups fresh basil leaves
- 3 scallions, chopped
- 2 Tbsp. pine nuts
- 2 garlic cloves
- ¼ cup Heinen’s extra virgin olive oil
- ⅛ tsp. sea salt, plus more to taste
For the Cashew “Cheese Sauce”
- ½ cup raw cashews, soaked overnight
- ½ cup Heinen’s unsweetened almond milk
- 1 Tbsp. Heinen's apple cider vinegar
- 1 Tbsp. nutritional yeast
- 1 tsp. white miso
- ½ tsp. Heinen’s onion powder
- ½ tsp. Heinen’s garlic powder
- ½ tsp. sea salt
For the Pizza
- 2 Heinen's cauliflower pizza crust
- 10 snap peas
- 2 cups Heinen’s baby arugula
- ½ small zucchini, peeled into ribbons
- 1 Tbsp. Heinen’s extra virgin olive oil
- 1 Tbsp. lemon juice
- 2 mini or 1 regular avocado, sliced
- 1 Tbsp. pine nuts
- A pinch of sea salt
- A dash of freshly cracked black pepper
Instructions
- Soak the cashews overnight. If you’re in a hurry, add the cashews to a saucepan full of water and bring to a boil. Cook for 15 minutes, drain and rinse. Preheat the oven to 450°F.
- In a food processor, add all of the pesto ingredients and blend until smooth. Set aside.
- In a blender, add all of the cashew “cheese sauce” ingredients and blend until creamy. Set aside.
- Arrange the pizza crusts on a parchment-lined baking sheet. Spread the pesto and a drizzle of the cheese sauce on each pizza crust. Bake according to the package instructions. Let cool slightly.
- Fill a saucepan with water and bring to a boil. Cook the snap peas until they turn bright green, about 30 seconds. Use a slotted spoon to remove the snap peas and rinse under running water or in a bowl of ice water.
- In a large bowl, combine the arugula, zucchini and cooked snap peas. Drizzle with olive oil and lemon juice. Season with salt and pepper. Toss to combine.
- Top the baked pizzas with the vegetable salad and avocados.
- Scatter with pine nuts, slice and enjoy.
