Issue link: https://www.ascpskindeepdigital.com/i/834468
30 july/august 2017 expertadvice FEED YOUR FACE While giving up dairy might sound painful, it's easier than you think. With a few substitutions, you'll be enjoying dairy-free meals—and clearer skin—in no time. Try this pesto pizza with vegan parmesan cheese. Vegan Pesto Pizza Prepared pizza dough 2 cups thinly sliced tomatoes (from about 2–3 large tomatoes) Pumpkin seed pesto (recipe below) Vegan parmesan cheese (recipe below) Crushed red pepper flakes (optional) Pumpkin Seed Pesto ½ cup pepitas (shelled pumpkin seeds) 1 cup packed basil leaves 2 garlic cloves 3 tablespoons nutritional yeast Salt and pepper ½ cup olive oil Vegan Parmesan Cheese ½ cup raw cashews ¼ cup slivered almonds (or whole almonds with skins off) 3 tablespoons nutritional yeast 1 tablespoon garlic powder Pinch of salt Preheat oven to 350 degrees F. Stretch the pizza dough on a pizza stone or pizza pan and set aside. Make the pesto: Place the pepitas, basil leaves, garlic cloves, 3 tablespoons nutritional yeast, and a pinch of salt and pepper in a food processor and pulse together until combined, about 8–10 times. With the motor running, slowly drizzle in the olive oil until the pesto comes together. Season to taste with additional salt and pepper, if desired. Spread the pesto over the pizza crust and layer with thinly sliced tomatoes. Vegan Pesto Pizza Make the parmesan cheese: Wipe out the food processor and add the cashews, almonds, remaining nutritional yeast, garlic powder, and salt. Pulse until very fine and combined; it should be the texture of parmesan cheese. Sprinkle over the pizza and place in the oven to bake for 20–25 minutes or until golden brown. Remove from oven, sprinkle with more cheese, if desired, and crushed red pepper flakes for spice. Serves