Pizza with Plant-Based California Walnut Crumble

Pizza with Plant Based Walnut Crumble

DESCRIPTION

Pesto or red sauce pizzas are topped with a plant-based Italian “sausage”.

Total Time
38 Mins
Serves
4
Serving Size
1 pizza
Meal
Dinner Lunch
Course
Appetizers Main

Total Time

Prep Time
30 Mins
Cook Time
8 Mins
Total Time
38 Mins

Nutrition

Calories
550 cal
Total Fat
26 g
Saturated Fat
3 g
Polyunsaturated Fat
15.5 g
Monounsaturated Fat
6.245 g
Cholesterol
0 mg
Sodium
630 mg
Carbohydrates
65 g
Dietary Fiber
6 g
Total Sugars
4 g
Protein
15 g
Vitamin D
0 mcg
Calcium
110 mg
Iron
2 mg
Potassium
390 mg

Ingredients

Walnut Sausage Crumble

  • 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

Walnut Sausage Pizza

  • 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

Preparation

  1. In a food processor combine all Walnut Sausage Crumble ingredients and pulse to a sausage like consistency.

  2. 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.

  3. Spread 2 dough pieces with red sauce and top with equal amounts of red sauce, half the cheese and half the sausage crumble.

  4. Spread the other dough with pesto, remaining cheese, remaining sausage crumble and tomatoes.

  5. Bake for 8 minutes or until pizzas are golden brown on the edges. Garnish with basil leaves and shaved Parmesan.