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5 from 3 votes

Avocado Crust Pesto Pizza (Vegan & Grain-Free)

Avocado Pizza Crust with basil pea pesto, asparagus, peas and cashew cheese dressing. Vegan, gluten-free, grain-free, paleo & ready in 30 minutes!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Entree, Main Course, Main Dish
Cuisine: American
Keyword: Avocado, Avocado Crust, Avocado Pizza, Gluten Free, Healthy, Pesto, Pizza, Vegan
Servings: 1 -2
Calories: 1356
Author: Danielle | Delightful Mom Food

Ingredients

Avocado Pizza Crust

  • 1 avocado
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon baking powder
  • 1 cup potato starch or tapioca flour optional to use gluten-free flour
  • 2-3 Tablespoons water
  • pink Himalayan salt dash of

Basil Pea Pesto

Cashew Cheese Dressing

  • 1/2 cup cashews raw or roasted
  • 1 teaspoon lemon juice
  • 2 teaspoons nutritional yeast
  • 4 Tablespoons filtered water

Toppings

  • 1 small shallot thinly sliced
  • 1/2 cup asparagus grilled, roasted or raw, and chopped
  • 1/4 cup peas cooked
  • green onions diced, green part

Instructions

Avocado Pizza Crust

  • Add the avocado, 1/2 teaspoon of lemon juice, 1/2 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.

Pea Pesto

  • In a food processor add the basil, 1/2 cup olive oil, 1/2 cup peas, 1/4 teaspoon salt, 1 tablespoon of lemon juice and 1 teaspoon apple cider vinegar. Blend on high for about 30-45 seconds to form a pesto.
  • Add about 1/4 cup pesto on top of the avocado pizza crust. Top with shallots, asparagus and remaining 1/4 cup of peas. Bake for 12-15 minutes.
  • While the pizza is baking make the cashew dressing.

Cashew Dressing

  • In a food processor add 1/2 cup cashews, 1 teaspoon lemon juice, 2 teaspoons nutritional yeast and 4 tablespoons water. Blend for 30 seconds or until smooth.
  • When the pizza is done serve topped with cashew dressing and fresh green onions.

Notes

This makes about 1 cup of pesto so save the extra for another night or meal.

Nutrition

Calories: 1356kcal | Carbohydrates: 177g | Protein: 30g | Fat: 69g | Saturated Fat: 10g | Sodium: 2256mg | Potassium: 2575mg | Fiber: 29g | Sugar: 16g | Vitamin A: 7880IU | Vitamin C: 121.3mg | Calcium: 419mg | Iron: 14.7mg