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Pizza Night! Pesto, Summer Squash, and Sunflower “Feta” & Salad

Active Time: 60 minutes / Cook Time: 15 minutes / Total Time: 1 hour 15 minutes

Makes 2 servings, plus leftover “feta” and zucchini

arugula pesto.jpg

Ingredients:

For the sunflower “feta”:

  • 3 cups raw sunflower seeds, soaked all day
  • 1-2 cloves garlic, depending on size
  • 1 teaspoon sea salt
  • 2 tablespoons nutritional yeast
  • ¼ cup lemon juice
  • 1/3-1/2 cup water

For the crust:

  • 3 medium zucchini, grated (4 cups)
  • ½ teaspoon fine sea salt
  • 1/3 cup nutritional yeast
  • 1/3 cup mozzarella cheese, shredded (Portion out and freeze 1/3 cup for Week 3 and 1/3 cup for week 4)
  • ¼ cup almond flour
  • 1 small garlic clove, peeled and grated
  • 1 teaspoon dried oregano
  • 1 egg, lightly beaten

For the additional toppings:

  • 1 large summer squash, ends cut off, sliced into ¼” half moons
  • ½ cup sun-dried tomatoes, roughly chopped
  • ½ pesto (leftover from week 1)
  • 10 basil leaves, rolled up and sliced thin, to garnish

For the salad:

  • 3 cups arugula
  • 2 salad turnips, thinly sliced
  • ¼ cucumber, thinly sliced
  • Pickled onions (optional, left over from Day 2)
  • Salad dressing from Day 2

Directions:

  1. Make your “feta” first. Drain and rinse the soaked sunflower seeds. Add seeds, garlic, sea salt, nutritional yeast, and lemon juice to a food processor and pulse a few times to combine. With the motor running, slowly stream in water. You may need to stop and scrape down the sides of your processor. Add just enough water to achieve a thick slightly chucky consistency. Transfer to a bowl and refrigerate until needed.
  2. Preheat the oven to 500° F. If you have a pizza stone, have it in the oven. If not, place an upside-down baking sheet in the oven. Place a sheet of parchment on the counter, large enough to hold a 12” pizza.
  3. Toss the zucchini and salt in a colander; set in the sink to drain for 10-15 minutes. Prep your topping ingredients while you wait. Transfer zucchini to paper towel and gently squeeze to soak up any remaining water.
  4. Place the zucchini, nutritional yeast, mozzarella cheese, almond flour, oregano, and garlic in a large bowl and toss with your hands to combine. Add the egg and incorporate well.
  5. Place the zucchini mixture on the parchment and using your hands, spread it to form a circle about 1/3” thick. Make the outer edges a little thicker, to act as a barrier for the ingredients. Transfer the parchment to the heated pizza stone or baking sheet in the oven and bake for 8-10 minutes, or until the crust starts to brown. Carefully remove the crust to another upside-down baking sheet or cooling rack and lower the oven to 350.
  6. While the crust is baking, prepare a steamer by adding an inch of water to a small pot or the bottom part of your steamer. Add your steaming compartment or steaming basket and cover until steaming. Once hot, add sliced zucchini and steam until tender, 3-4 minutes. Remove from heat and set aside to drain.
  7. Create your pizza by adding a thin layer of pesto evenly over the crust (use a spatula or the back of a spoon). Add squash (save at least 1 cup) and sun-dried tomatoes as the second layer. Remove “feta” from the fridge and spoon on a thin layer to coat the top of the pizza (add dallops of feta and use the back of a spoon to flatten). Sprinkle with basil.
  8. Bake an additional 5 minutes.
  9. Prepare the salad by tossing together vegetables in a large bowl.
  10. Remove pizza from the oven and slice in 4-6 pieces.
  11. Serve pizza alongside salad with leftover dressing from Day 2 (1-2 tablespoons per person).
  12. If you have 2 remaining pizza slices, package them up for lunch tomorrow.
  13. Store leftover feta, zucchini, and salad dressing in the fridge to use tomorrow.