Veggie Pesto Pizza (BDW x Rachel King Collab)
Collaborations:
When I first met Rachel, one of the first things she said in conversation was, “Is it truly healthy if it includes all of those inflammatory oils?” It was then that I knew that we would be friends!
With such like minds, we are sticklers for ingredients. We check the backs of boxes because we care about what we put into our bodies. Originally from Arizona, this is the first of many collaborations with Rachel in the creation of this gluten-free veggie pizza made with whole food, real ingredients. It’s tasty, nutritious, and so, so filling. Rachel also ferments just about everything, has her own farm with duck eggs, makes her own simple syrups, and lives a life out in nature - something we should all do a bit more of. I’m so incredibly grateful to have crossed paths with Rachel, a like-minded kindred spirit and soul sister.
For this pizza we used a Simple Mills crust made with almond flour. We love this brand because they don’t include any additives or preservatives in their products. We included nutritious greens like shredded brussel sprouts and chopped spinach, as well as immune-boosting shitake mushrooms. We used a delicious pesto as the base and finished it off with extra virgin olive oil a boost of healthy fat. The final finish is cancer-fighting sprouts, of which you can receive 10% off of your purchase from Sproutman with the code BDW (I’m obsessed with them).
Make this pizza with your family, friends, and loved ones as a way to fuel your bodies, minds, spirit, and connection to those in your life! Have fun, be playful, and cherish the way that food can fuel your body.
Ingredients:
Crust ingredients:
2 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
1/3 cup water
Topping ingredients:
3 teaspoons of jarred pesto
2 tablespoons extra-virgin olive oil
1/2 cup shitake mushrooms, thinly sliced
6 large brussel sprouts, thinly chopped (about 1/2 cup)
2 cloves garlic, minced
1/4 cup fresh spinach (about 1/2 cup), finely chopped/shredded
3 tablespoons feta
1/4 cup salad mix sprouts
1 teaspoon dried or fresh parsley
final drizzle of olive oil
Recipe:
Cook pizza crust according to instructions on the box.
While the pizza crust is baking, whisk together the olive oil and pesto in a small bowl and chop the vegetables.
Let pizza crust cool x 5 minutes, then add olive oil/pesto base and top with veggies.
Bake pizza at 400* with the the rest of the toppings x 20 minutes, then do a final drizzle with olive oil.
Enjoy our creations and BE WELL.
XX, Rachel and Bethany
