Zucchini Pizza Crust With Lemony Pea Pesto

Name: Zucchini Pizza Crust With Lemony Pea Pesto
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; 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 tbsp pine nuts, toasted (see page 42 of the recipe book ); 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

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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
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 tbsp pine nuts, toasted (see page 42 of the recipe book )
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