
Chickpea Pesto Pizza With Mushrooms & Arugula

Base
- 1 gluten-free pizza crust
- 1/4 cup mushroom pasta sauce
Pesto Topping
- 2 cups basil (or 1 cup basil and 1 cup spinach)
- 1/3 cup vegan mozzarella or parmesan
- 1/4 cup pine nuts
- 2 Tbsp. olive oil
- 1 Tbsp. Bragg Nutritional Yeast
- 1 tsp. minced garlic
- 1/8 tsp. salt
Spiced Chickpeas
- 1 can (15 oz.) chickpeas
- 1 Tbsp. SunButter Sunflower Butter
- 1 tsp. olive oil
- 1/2 tsp. cumin
- 1/2 tsp. paprika
- 1/2 tsp. oregano
- 1/4 tsp. turmeric
- 1/4 tsp. garlic salt (or more to taste)
Extra Toppings
- 1/4 cup mushrooms
- 2-3 Tbsp. sauerkraut
- Handful fresh arugula
- Preheat oven to 400 degrees F. Lay out pizza crust on baking sheet and spread tomato sauce on top.
- In food processor, combine all ingredients for pesto topping and process. (Note: A mortar and pestle can also be used to combine ingredients.) Layer on top of tomato sauce.
- In large bowl, mix together all spiced chickpeas ingredients until well combined. Spoon and spread on top of pesto sauce.
- Arrange mushrooms on top. Bake for 10 minutes.
- Prior to serving, top with sauerkraut and arugula.