VEGAN PIZZA CLUB RECIPES

Steps:

• Prepare pizza dough per instructions (mine had to be set out at room temp for 30 minutes beforehand) and preheat oven
• While the dough is rising, start on the pesto
• In a food processor, combine the kale, basil, pine nuts, hemp seeds, lemon juice, and garlic and blend until relatively smooth
• Next, turn the processor on the lowest speed and slowly drizzle in olive
• By now, the pizza dough should be nice and ready
• Spread it out on a lightly floured surface
• Spread out pesto
• Place tomato slices, basil leaves, and non-dairy
• Bake roughly 10 minutes at 475°F
• Remove from oven, let cool slightly, cut, and enjoy!
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Steps:

• Heat oven to 375°F.
• If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
• Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
• In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.