Zucchini Pizza Crust With Lemony Pea Pesto | FOOD MATTERS®

Ingredients

• 3 cups finely grated zucchini
• 1 to 2 tsp sea salt
• 1/2 cup almond flour
• 2 tbsp brown rice flour
• 2 eggs, beaten
• 2 cloves garlic, minced
• 2 tbsp nutritional yeast
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Freshly ground black pepper
• Olive oil, for drizzling
• 1 (10-ounce) bag frozen peas
• 2 tbsp pine nuts, toasted
• 2 tbsp olive oil
• 2 tbsp filtered water
• 2 tbsp hemp seeds
• 1 tbsp grated fresh lemon zest
• Juice of 1 lemon
• Pinch of sea salt