Vegetable Pizza with Purple Pesto

Preparation

• 1

  Preheat the oven to 180° C.

• 2

  Mix the Protein Pizza mix and water. Knead into a smooth dough with your hands. Divide into two parts.

• 3

  Roll out both dough balls on a well-floured surface until they are around 26 cm wide.

• 4

  Lay a sheet of parchment paper onto a baking tray. Place both crusts onto the parchment paper and prebake for 15 minutes.

• 5

  Meanwhile, make the pesto: Chop the red cabbage and put it into a high-powered blender. Peel the garlic. Add garlic, lemon juice, olive oil, water, and cashews to the blender. Blend until it reaches the consistency of your choice.

• 6

  Season with salt and pepper to taste.

• 7

  Preheat the coconut oil on medium-high heat.

• 8

  Slice the eggplant lengthwise into thin strips. Saute for 4-5 minutes.

• 9

  Meanwhile, slice the onion into fine rings. Chop the artichoke, and spiralize the zucchini into long spaghetti strips.

• 10

  Spread the purple pesto on both prebaked pizza crusts. Top with the eggplant strips, the artichoke pieces, and the onion rings.

• 11

  Bake the vegetable pizza for another 15 minutes until crispy.

• 12

  Remove the finished pizzas from the oven. Top with baby spinach and zoodles.

• 13

  Drizzle with chili oil and top with fresh herbs of your choice.

• 1

  Enjoy!