Pizza: one of the most favorable cheat day dishes. Skip the regualr cheese and pepperoni and swap it out with these healthy-fat ingredients.
The base is a whole-wheat crust, but feel free to swap it out for a cauliflower crust if you’re gluten-free. Toppings include creamy avocado, flavorful kale-cashew pesto, peppery arugula and silky almond milk cream cheese.
Not only does this pizza have just 100 calories per slice, it’s also rich in healthy monounsaturated fat, thanks to the avocado. In addition to good-for-you fat, each slice has four grams of protein, which can help keep you satiated longer.
If you’re feeling ambitious, go ahead and make your pesto from scratch (you won’t regret it). Another pro tip: Toss the arugula in a bit of fresh lemon juice and salt before putting it on the pie to add an extra layer of acidity to the dish.
- 1 serving whole grain pizza dough
- 4 clove garlic
- 1/4 cup Kite Hill Almond Milk Cream Cheese
- 1 fruit without skin and seed Avocados, raw, California
- 1/4 cup Trader Joe’s Vegan Kale Cashew and Basil Pesto
- 2 cups Wild Arugula
Preheat the oven to 500°F. Place a baking sheet in the oven as it heats. On a sheet of parchment paper on a work surface, roll and pull a ball of pizza dough into a thin round approximately 10 inches across. Spread dough with minced garlic.
Transfer rolled 6- to 8-ounce pizza dough to baking sheet in the oven. Bake until the dough has set, and the edges are brown, about 5 minutes. Remove baking sheet from oven and allow the crust to cool slightly about 10 minutes.
Spread warm pizza crust with Kite Hill Almond Milk Cream Cheese. Top it with avocado slices. Drizzle pesto over the slices, then pile the greens in the center of the pizza and garnish with flaky sea salt (just a little, depending on how salty the pesto is) and freshly cracked black pepper.
Serve with crushed red pepper, grated parmesan cheese or nutritional yeast and pickled onions on the side.
|Read on: Avocado Pizza Recipe|