Gluten Free Spring Pizza | Purely Elizabeth.Purely Elizabeth.

Gluten Free Spring Pizza

March 2019

Eat, Recipes

With the warmer weather starting to roll in, I decided to bring back one of my favorite recipes from our Spring 2017 Purely Magazine Issue. This gluten-free and vegan pizza is made with shaved asparagus, zucchini, ricotta, pesto and chili oil.

SPRING PIZZA WITH SHAVED ASPARAGUS, ZUCCHINI, RICOTTA, PESTO + CHILI OIL

gluten-free, vegan

PIZZA:

Cappello’s Naked Pizza Crust

1/2 cup Artichoke Pistachio Pesto

1 cup shaved asapargus

1 cup shaved zucchini

Kite Hill Ricotta (dairy-free)

3 garlic cloves, minced

2 tsp chili flakes, soaked in 2 tbsp of olive oil

sea salt

 

ARTICHOKE PISTACHIO PESTO:

1/4 cup unsalted pistachios

2 cloves garlic

1 cup basil

1 cup artichoke hearts (canned, rinsed and drained)

juice of half a lemon

1/4 cup of olive oil

Himalayan sea salt, to taste

 

To make the pesto, combine ingredients in a food processor and pulse until almost smooth, with some chunks for texture. Add sea salt to taste.

To make the pizza, preheat oven to 425°F. Lay pizza crust on a clean surface. Spread pesto on a base of pizza. Evenly distribute asparagus and zucchini. Sprinkle with ricotta and garlic. Drizzle chili oil and top with a dash of sea salt.