Green Goddess Pizza | Dorothy Lane Market

Green Goddess Pizza

PREP TIME 20 mins
COOK TIME 25 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Sep 16th, 2021
  • BY Chef Carrie Walters
Adapted from wellandfull.com.

INGREDIENTS

Cashew Cheese

  • ½ cup raw cashews, soaked overnight
  • ¼ cup DLM Extra-Virgin Olive Oil
  • ¼ cup unsweetened almond milk
  • ½ tsp celery salt
  • 2 cloves garlic
  • 1 tsp nutritional yeast
  • 2 tsp tamari or soy sauce
  • 2 Tbsp water, to thin sauce if needed

Pesto

  • 1 small shallot, chopped
  • 2 cloves garlic, minced
  • 3 cups mesclun greens
  • ¼ cup DLM Extra-Virgin Olive Oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp red pepper flakes

The Pizza

  • 1 package whole wheat pizza dough
  • 1 cup greens and sprouts, for topping
  • ¼ cup hemp seeds, for topping

INSTRUCTIONS

1
Preheat oven to 425º F.
2
In a blender, combine the cashew cheese ingredients (making sure to use soaked cashews). Blend on high until a smooth, creamy sauce is formed, using water to thin if necessary. Set aside.
3
In a food processor, combine all pesto ingredients and process until a slightly chunky pesto is formed. Set aside.
4
On a pizza tray, roll out your pizza dough until it’s between ¼ -½ inch thick. Shape the crust so that it’s a little thicker than the rest of the pizza.
5
Take about 1 tablespoon of olive oil and spread it on the pizza as a base. Then, add a layer of the cashew cheese and then a layer of the pesto.
6
Bake pizza in oven for 20-25 minutes, until the crust is golden brown.
7
Remove from oven, and let cool for a few minutes.
8
Then, top the pizza with more greens, sprouts, and hemp seeds (if desired).
9
Cut into slices and enjoy!

IN THIS RECIPE

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Green Goddess Pizza

Dorothy Lane Market
PREP TIME 20 mins
COOK TIME 25 mins
SERVINGS 4

INGREDIENTS

Cashew Cheese

  • ½ cup raw cashews, soaked overnight
  • ¼ cup DLM Extra-Virgin Olive Oil
  • ¼ cup unsweetened almond milk
  • ½ tsp celery salt
  • 2 cloves garlic
  • 1 tsp nutritional yeast
  • 2 tsp tamari or soy sauce
  • 2 Tbsp water, to thin sauce if needed

Pesto

  • 1 small shallot, chopped
  • 2 cloves garlic, minced
  • 3 cups mesclun greens
  • ¼ cup DLM Extra-Virgin Olive Oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp red pepper flakes

The Pizza

  • 1 package whole wheat pizza dough
  • 1 cup greens and sprouts, for topping
  • ¼ cup hemp seeds, for topping

INSTRUCTIONS

1
Preheat oven to 425º F.
2
In a blender, combine the cashew cheese ingredients (making sure to use soaked cashews). Blend on high until a smooth, creamy sauce is formed, using water to thin if necessary. Set aside.
3
In a food processor, combine all pesto ingredients and process until a slightly chunky pesto is formed. Set aside.
4
On a pizza tray, roll out your pizza dough until it’s between ¼ -½ inch thick. Shape the crust so that it’s a little thicker than the rest of the pizza.
5
Take about 1 tablespoon of olive oil and spread it on the pizza as a base. Then, add a layer of the cashew cheese and then a layer of the pesto.
6
Bake pizza in oven for 20-25 minutes, until the crust is golden brown.
7
Remove from oven, and let cool for a few minutes.
8
Then, top the pizza with more greens, sprouts, and hemp seeds (if desired).
9
Cut into slices and enjoy!

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