Mini Pesto & Tomato Pizzas

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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Stacks of Veggies!

I found a really cute little round zucchini at the farmers' market and couldn't resist buying it. I also bough eggplant and tomatoes. I thought it would be fun to stack them, lasagna style. 

I made batches of cashew ricotta and spinach pesto. 

I stacked slices of the zucchini, eggplant and tomato and layered the ricotta and pesto in between.

The stacks ended up being much higher than I expected! I cooked them at 400 degrees for about an hour. They were really delicious, but I think I've had the oven on way too much lately and it has been horribly hot all week. Back to raw meals next week!

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