Zucchini Pizza Crust With Lemony Pea Pesto - alive magazine

Name: Zucchini Pizza Crust With Lemony Pea Pesto - alive magazine
Ingredients: 1 - 10 oz bag frozen peas; 2 Tbsp pine nuts, toasted; 2 garlic cloves, minced; 2 Tbsp extra-virgin olive oil; 2 Tbsp filtered water; 2 Tbsp hemp hearts; 1 Tbsp grated fresh lemon zest; Juice of 1 lemon; Pinch of sea salt; Freshly ground black pepper, to taste; 3 cups finely grated zucchini; 1 to 2 tsp sea salt; ½ cup almond flour; 2 Tbsp brown rice flour; 2 flax eggs; 2 Tbsp nutritional yeast; 1 tsp dried oregano; ½ tsp red pepper flakes; Extra-virgin olive oil, for drizzling; Garnishes: arugula, peas, grated fresh lemon zest, lemon juice and freshly ground black pepper

www.alive.com

This zucchini pizza crust is a great way to sneak in extra servings of vegetables—and it’s lower in carbs and higher in fiber than traditional crusts.

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Ingredients

1 - 10 oz bag frozen peas
2 Tbsp pine nuts, toasted
2 garlic cloves, minced
2 Tbsp extra-virgin olive oil
2 Tbsp filtered water
2 Tbsp hemp hearts
1 Tbsp grated fresh lemon zest
Juice of 1 lemon
Pinch of sea salt
Freshly ground black pepper, to taste
3 cups finely grated zucchini
1 to 2 tsp sea salt
½ cup almond flour
2 Tbsp brown rice flour
2 flax eggs
2 Tbsp nutritional yeast
1 tsp dried oregano
½ tsp red pepper flakes
Extra-virgin olive oil, for drizzling
Garnishes: arugula, peas, grated fresh lemon zest, lemon juice and freshly ground black pepper