Pesto or red sauce pizzas are topped with a plant-based Italian “sausage”.
1 cup California walnuts
1/2 cup cannellini beans, rinsed and drained
1 tablespoon coconut aminos
1 tablespoon olive oil
2 teaspoons fennel seed
2 teaspoons Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/4 teaspoon celery salt
1 lb. pizza dough
6 tablespoons red sauce
6 tablespoons pesto
2/3 cup mozzarella cheese, divided
California Walnut Sausage (recipe above), divided
1/4 cup sliced small tomatoes
Fresh basil leaves
Shaved Parmesan cheese
In a food processor combine all Walnut Sausage Crumble ingredients and pulse to a sausage like consistency.
Preheat oven to 500°F and line 2 large baking sheets with parchment paper. Divide dough into 4 pieces and roll each out into a thin oval and place on baking sheet.
Spread 2 dough pieces with red sauce and top with equal amounts of red sauce, half the cheese and half the sausage crumble.
Spread the other dough with pesto, remaining cheese, remaining sausage crumble and tomatoes.
Bake for 8 minutes or until pizzas are golden brown on the edges. Garnish with basil leaves and shaved Parmesan.
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