Vegan pizza day was a big hit, everyone loved the gluten free pizza crust from Bob’s Red Mill I will definitely buy it again. We had quite a bit leftover so I made some bread sticks.
I added some Parmigiano-Reggiano cheese and sea salt. I made them for my son the cheese lover, I hear they were delicious. I also made some cheese free flat bread topped with cilantro walnut pesto.
I added powdered onion, garlic and sea salt. After it baked for a few minutes I brushed on the pesto so it wouldn’t burn. This dough takes a while to cook almost 20 minutes.
By the time I put everything on the serving platter there were only three bread sticks left. The flat bread tasted great served with guacamole and the walnut cilantro pesto.
Walnut Cilantro Pesto
1/2 Cup walnuts soaked overnight
2 Cups cilantro leaves
1 Tablespoon olive oil
1 garlic clove crushed
Juice of 1/2 a lemon
1 Teaspoon tamari
1 squirt of honey or agave
Put everything in a food processor and combine well. It is really important to soak the walnuts and rinse them a few times while they are soaking. This will make them easier to digest and less bitter.
The pesto was a big hit with the omnivores, especially my father in law. I served the leftovers last night for our Sunday dinner. I can’t wait to buy this pizza crust again, there are so many things I want to make with it.