A black bean crust topped with cilantro pesto and fresh tomatoes reconstructs the favorite flavors of Mexico. Not a fan of cilantro? Substitute parsley for a less authentic but still delicious version.
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2 Tbsp Navitas Naturals Hemp Seeds |
| 1/4 cup pumpkin seeds | |
| ½ cup cilantro, tightly packed | |
| 2/3 cup baby spinach, tightly packed | |
| 1 garlic clove | |
| ½ jalapeño pepper, deseeded | |
| 1/3 cup hemp oil (or olive oil) | |
| 2 Tbsp lime juice | |
| ½ tsp sea salt |
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1 Tbsp + 2 Tbsp Navitas Naturals Chia Seeds, divided |
| 1/3 cup rice milk | |
| 1 cup brown rice flour | |
| ¼ cup mashed black beans | |
| 1 tsp baking powder | |
| ¼ tsp sea salt | |
| ¼ tsp garlic powder |
| 1-2 medium tomatoes (heirloom preferred), sliced thin lengthwise | |
| ¼ cup chopped cilantro |
Make the crust: Preheat the oven to 400 degrees. In a large mixing bowl, combine all crust ingredients, setting aside 2 Tbsp chia seeds. Gather in a ball and knead for 1 minute. Let stand 10 minutes. Sprinkle non-stick cookie sheet or pizza pan with remaining 2 Tbsp chia seeds. Place the dough on top of the seeds, and roll dough out into a flat, thin layer, yielding about a 9 X 13 rectangle, or similarly sized circle). Place in the preheated oven, and remove after 10 minutes.
Make the pesto: While the dough is cooking, combine all pesto ingredients in a food processor or blender, except for the oil. Pulse until finely chopped. Slowly add in the oil, and process until fully blended (you may have to stop the machine and scrape down the sides a few times to get fully smooth).
Assemble: After the crust has baked, spread the pesto onto the warm surface evenly. Top with tomato slices, and bake for 15 minutes longer. Remove from oven and sprinkle with cilantro. Allow to cool for 2 minutes before cutting with a pizza cutter or sharp knife.
Serves 4-6
Submitted by: Julie Morris – www.JulieMorris.net
