1/2cupasparagusgrilled, roasted or raw, and chopped
green onions diced, green part
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.
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.
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.
This makes about 1 cup of pesto so save the extra for another night or meal.