CRUST: – 1 large avocado – lemon juice – baking powder – potato starch or tapioca flour – water – pink Himalayan salt
– Add the avocado, ½ teaspoon of lemon juice, ½ teaspoon baking powder, dash of salt and 1 cup tapioca flour (or gluten-free flour) into a food processor. Blend to smooth then slowly add in 2 Tablespoon water until it forms a dough. Add 1 more tablespoon of water if needed (tapioca flour needs less water and gluten-free flour will need more).
– Preheat the oven to 500 degrees F. Prepare a baking pan by lining it with parchment paper. Sprinkle tapioca flour or gluten-free flour on the parchment paper then using your hands press the dough down to form a large circle.
Make the pea pesto and cashew dressing. Top the pizza with the pest and bake at 500 degrees F for 12-15 minutes. Serve with cashew dressing