It's been a while since I've made pizza, and I felt long over due for one. A few days ago my friend Jenna made pizza with pesto, cashew cheese and tomatoes and posted a photo on Facebook. It looked delicious, so I decided to make something similar.
I used gluten-free Mini Rustic Crusts and topped them with spinach pesto, cashew ricotta, sun-dried tomatoes, olives, heirloom tomatoes and Daiya cheese. The mini crusts are very crumbly, which is why this pizza looks a little lopsided and Dennis said that for some reason the taste reminded him of frozen fish sticks. I don't think they taste like fish sticks, and I don't think they taste as good as Bob's Red Mill pizza crust, but they're a good option when you don't feel like making your own crust. This pizza was really tasty, and I'm sure I'll be using this topping combination again in the near future.
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