Pesto Pitzas

Pesto Pitzas Recipe

By Veegs



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

½ teaspoon onion powder

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


1TO MAKE THE CHEESE: Lightly coat a 21/2-inch (6.4-cm)-deep 16-ounce (454-g) round dish with spray. Combine all the ingredients in a blender and process until smooth.

2Transfer to a medium-size saucepan and cook over medium-high heat for 5 minutes, whisking constantly. The mixture will thicken slightly and become more cohesive; it will thicken more as it cools.

3Pour into the prepared dish, cover, and chill overnight in the fridge. It will keep for up to 1 week, stored in an airtight container. To use, finely grate 1 cup (75 g) for the sandwiches and save the rest for another use.

4TO MAKE THE PESTO: Place the basil and garlic in a food processor. Pulse a few times to chop the basil. Add salt and pepper to taste, then add the lemon juice.

5Slowly drizzle in the oil through the hole in the lid while the machine is running, until a paste form.

6TO ASSEMBLE THE PITZAS: Preheat the oven to 375°F (190°C, or gas mark 5). Spread pesto on each pita bread to cover the surface.

7Sprinkle 1/4 cup (19 g) cheese on top, then add 1/2 tablespoon (4 g) capers and 1 tablespoon (7 g) sun-dried tomatoes. Bake for 15 minutes, or until golden brown and crispy.

8You will have an easier time grating the cheese if you wrap it well and freeze it for a few hours, so it becomes firmer.

9These pitzas taste great eaten cold too, kind of like crackers, and can therefore be taken on the road if you let them cool completely before wrapping them tightly.

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