Pesto Pitzas<!-- --> <!-- -->Recipe

Ingredients

• non-stick cooking spray
• 1 cup (235 ml) unsweetened coconut cream
• ½ cup (120 g) drained firm silken tofu
• 1 or 2 cloves garlic, to taste
• ¾ teaspoon smoked sea salt
• ½ to 1 teaspoon liquid smoke, to taste
• ½ teaspoon ground white pepper, to taste
• 1 tablespoon (15 ml) fresh lemon juice
• 1 to 2 tablespoons (8 to 15 g) nutritional yeast, to taste
• 1 tablespoon (16 g) almond or cashew butter
• 1½ cups (36 g) fresh basil leaves
• 1 or 2 cloves garlic, to taste, pressed
• Salt and ground black pepper, to taste
• 1½ tablespoons (25 ml) fresh lemon juice
• ¼ to ½ cup (60 to 120 ml) extra-virgin olive oil, as needed
• Four 8-inch (20-cm) pita breads
• 2 tablespoons (16 g) drained capers
• ¼ cup (28 g) chopped oil-packed sun-dried tomatoes