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Pesto And Avocado Pizza
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"This is a healthy cold "pizza" using socca as a base (socca is a made with chickpea flour so naturally gluten free - see my smoked salmon pizza a few posts back) Then spooned on a deliciously thick layer of vegan superfood kale + almond pesto - recipe from @ameliafreer's Cook.Nourish.Glow Then slices of avocado. So lucky this one was perfectly ripe!! Drizzled with a simple tahini dressing (tahini + olive oil + lemon juice + salt) And finally some cracked pepper + lemon zest. Truly delicious (inspired by a similar creation on @theofficialkalista's beautiful page) #pesto #vegan #avocado #glutenfree #dairyfree #feedfeed"
-- @imadetoday


Recipe Intro From imadetoday

This recipe was featured in our Gluten Free Weekly Meal Plan Newsletter - Looking for dinner ideas? Sign up here!

serves 4

INGREDIENTS
2-3 ripe avocados
Socca base
1/4 cup Pesto
Zest of one lemon
Tahini dressing

Socca: 
1 cup chickpea flour
1 cup cold water
3 tbs olive oil
1 tsp of mixed herbs
Salt, to taste
Freshly cracked black pepper, to taste


Vegan Pesto: (I followed Amelia Freer's recipe, Kale+Almond Pesto from her book Cook.Nourish.Glow.) 
1 bunch basil leaves
100 grams of kale
100 grams of almonds, soaked overnight then drained
5 Brazil nuts, soak with almonds
Juice of one lemon
Zest of one lemon
100ml extra virgin olive oil
Small handful of spinach, optional
Garlic clove, optional
Sea salt, to taste


Lemon Tahini Dressing:
1 Tbsp tahini
Juice of half - one lemon
Pinch pink himalayan salt
2 Tbsp filtered water 


DIRECTIONS
Preheat oven to 350F (180C). Line a cake tin with baking paper and add a drop of oil on top.

Whisk together flour, cold water, olive oil, salt and pepper. Mix in any herbs you might like to add. Pour in cake tin. Bake for about 30 minutes until nicely golden. Allow to cool.

For the vegan pesto, blend all ingredients together in blender or food processor until chunky. Blend more if preferred smoother. Add more olive oil, salt, and lemon to achieve desired consistency and taste. If desired, store for a week in the refrigerator and add a layer of olive oil on top to keep it from discolouring.

For the lemon dressing, whisk together ingredients and taste. 

Spread socca base with a thick layer of the pesto. Slice avocado and arrange on top. Drizzle with lemon tahini dressing. Sprinkle with lemon zest and cracked pepper. Slice and enjoy.