Walnut cilantro pesto
The final product
The gluten free pizza dough turned out to be great. It takes longer to cook than regular pizza dough, but it’s worth it. I didn’t get it as thin as I wanted to because it tears easily, with practice I’ll get better results. The dough would be great made into bread sticks or focaccia. I’m going to try that with some left over dough.
The pizza tasted delicious the flavors were simple but really worked well together. For the base I added tomato sauce then onion and mushrooms. After it cooked I added the raw vegan walnut pesto. I’ll post the recipe soon, right now it’s time to relax. Happy vegan pizza day everybody.