Author Notes
This is a healthier version of pizza, that is still delicious and filling! Please feel free to use any veggies you prefer or add a protein of your choice. This recipe has been made dairy-free using Almond cheese, which still melts and tastes wonderfully. —Emy Breitenwischer
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Ingredients
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1
piece whole wheat or garlic Naan Bread
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2-3 tablespoons
tablespoons 365 Jalapeno-Basil Pesto (found at Whole Foods)
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1/3 cup
Lisanatti Shredded Mozzarella Almond Cheese
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1/4 cup
marinated artichokes, chopped
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1/4 cup
marinated sun-dried tomatoes, patted dry & sliced
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1-2 tablespoons
black olives, sliced
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1 tablespoon
basil or Italian seasoning
Directions
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Preheat oven to 425 degrees. Place foil on baking sheet and put naan bread on foil.
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Smear pesto on naan bread.
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Sprinkle shredded almond cheese on pizza, making sure to cover the entire piece, except about 1/2” from the end to create a “crust.”
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Spread artichokes, sun-dried tomatoes and black olives evenly on pizza. Season with basil or Italian seasoning.
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Place pizza in oven and cook for 12-15 minutes, or until cheese & crust turns golden.
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Remove from oven and allow to cool for a couple minutes, then cut into slices.
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