Make This Now: Zucchini Pizza Crust With Lemony Pea Pesto - Garden Collage Magazine

Name: Make This Now: Zucchini Pizza Crust With Lemony Pea Pesto - Garden Collage Magazine
Ingredients: 3 cups finely grated zucchini; 1 to 2 teaspoons sea salt; 1/2 cup almond flour; 2 tablespoons brown rice flour; 2 eggs, beaten; 2 cloves garlic, minced; 2 tablespoons nutritional yeast; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes; Freshly ground black pepper; Olive oil, for drizzling; Lemony Pea Pesto (recipe follows); Garnishes: arugula, grated fresh lemon zest, lemon juice, and freshly ground black pepper; 1 (10-ounce) bag frozen peas; 2 tablespoons pine nuts, toasted (see page 42); 2 tablespoons olive oil; 2 tablespoons filtered water; 2 tablespoons hemp seeds; 1 tablespoon grated fresh lemon zest; Juice of 1 lemon; Pinch of sea salt; Freshly-ground black pepper

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There’s nothing quite so satisfying as re-creating healthier versions of your favorite “junk” foods without the guilt of gluten, trans fat, and the host

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Ingredients

3 cups finely grated zucchini
1 to 2 teaspoons sea salt
1/2 cup almond flour
2 tablespoons brown rice flour
2 eggs, beaten
2 cloves garlic, minced
2 tablespoons nutritional yeast
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
Freshly ground black pepper
Olive oil, for drizzling
Lemony Pea Pesto (recipe follows)
Garnishes: arugula, grated fresh lemon zest, lemon juice, and freshly ground black pepper
1 (10-ounce) bag frozen peas
2 tablespoons pine nuts, toasted (see page 42)
2 tablespoons olive oil
2 tablespoons filtered water
2 tablespoons hemp seeds
1 tablespoon grated fresh lemon zest
Juice of 1 lemon
Pinch of sea salt
Freshly-ground black pepper