Caprese Pizza with Basil Pesto Recipe | healthyGFfamily.com

Name: Caprese Pizza with Basil Pesto Recipe | healthyGFfamily.com
Total time: 20 min
Ingredients: 1 gluten-free pizza crust (prepare according to package); fresh mozzarella (4-6 slices according to taste and size of pizza); 1-2 fresh tomatoes (sliced (option to roast them first if not super fresh)); a few spoonfuls of prepared basil pesto (see recipe for vegan and non-vegan version below); balsamic glaze (optional(we used Monaro Federzoni).); 1 handful of Fresh Basil (chopped for topping); 2 cups fresh basil leaves; 1 large garlic clove; ⅓ cup pepitas (pumpkin seeds); 1 tbsp nutritional yeast; ⅓ cup olive oil; pinch of sea salt + black pepper; ½ cup freshly grated Parmigiano Reggiano; ½ cup extra virgin olive oil; 2 tablespoons raw unsalted almonds; 2 garlic cloves (chopped); 1 teaspoon rice wine vinegar; ¼ teaspoon salt; ⅛ teaspoon black pepper; 1-2 Tablespoons Extra Virgin Olive Oil; 2-3 cloves garlic (minced); 28 oz can San Marzano Tomatoes; 1-2 tablespoons oregano; 1 teaspoon kosher salt (more or less to taste); 3-4 fresh basil leaves

www.healthygffamily.com

Enjoy a fresh twist on pizza night with Caprese Pizza using gluten-free crust, basil pesto, fresh mozzarella, tomatoes, and balsamic glaze. Perfect for the whole family!

View full recipe on www.healthygffamily.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.healthygffamily.com.

Share this recipe:

Ingredients

1 gluten-free pizza crust (prepare according to package)
fresh mozzarella (4-6 slices according to taste and size of pizza)
1-2 fresh tomatoes (sliced (option to roast them first if not super fresh))
a few spoonfuls of prepared basil pesto (see recipe for vegan and non-vegan version below)
balsamic glaze (optional(we used Monaro Federzoni).)
1 handful of Fresh Basil (chopped for topping)
2 cups fresh basil leaves
1 large garlic clove
⅓ cup pepitas (pumpkin seeds)
1 tbsp nutritional yeast
⅓ cup olive oil
pinch of sea salt + black pepper
½ cup freshly grated Parmigiano Reggiano
½ cup extra virgin olive oil
2 tablespoons raw unsalted almonds
2 garlic cloves (chopped)
1 teaspoon rice wine vinegar
¼ teaspoon salt
⅛ teaspoon black pepper
1-2 Tablespoons Extra Virgin Olive Oil
2-3 cloves garlic (minced)
28 oz can San Marzano Tomatoes
1-2 tablespoons oregano
1 teaspoon kosher salt (more or less to taste)
3-4 fresh basil leaves