So I got a ton of messages about this pizza I put together last night on my Instagram feed, so I am sharing the recipe! It was super quick, sooo delicious, guilt-free, gluten-free, soy-free, dairy-free... and did I mention DELICIOUS!?
I originally made these during the fall season where Trader Joe’s has an amazing (seasonal) gluten-free pizza crust made of butternut squash! They got rid of those and replaced them year-round with the broccoli-kale version and it’s just as yummy! Alternatively, you can use the cauliflower version, but personally I’m not a fan. Your choice!
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Ingredients:
Directions:
Preheat oven to 450 degrees and follow the directions on the box to heat the crust.
While that’s baking, combine the basil (leaving some to top as a garnish), avocado, lemon, olive oil, salt and pepper into a blender/food processor and purée until smooth.
Slowly add in the oil just until smooth, being careful not to make the pesto too runny.
Once the crust is ready, remove from oven and spread the pesto mixture onto the crust.
Top with zucchini, tomatoes, @chomps turkey & fresh basil and broil on low for 2-5 minutes, or until toppings are golden brown. Cut and enjoy.
xoxo,
- Brooke
Ingredients
Directions
Preheat oven to 450 degrees and follow the directions on the box to heat the crust.
While that’s baking, combine the basil (leaving some to top as a garnish), avocado, lemon, olive oil, salt and pepper into a blender/food processor and purée until smooth.
Slowly add in the oil just until smooth, being careful not to make the pesto too runny.
Once the crust is ready, remove from oven and spread the pesto mixture onto the crust.
Top with zucchini, tomatoes, @chomps turkey & fresh basil and broil on low for 2-5 minutes, or until toppings are golden brown. Cut and enjoy.
