I absolutely love pesto, but always get an upset stomach afterwards. It took me a while to realize that it’s because of the high fat content, but once I did, I started experimenting with ways to make it work for me. Adding veggies increases the fiber, which helps my body digest the fat without going haywire. Not to mention, they add a nice freshness!
This lunch is great because it comes together so quickly, and reheats so easily for the week. Just make the pesto in a blender, put on top of frozen cauliflower (or other veggie-based) pizza crusts, add some cheese, and bake! You can just eat this cold for lunch (cold pizza anyone?), but I personally think they taste better if they are reheated. Confession? My grocery store stopped selling my favorite cauliflower pizza crusts, so last minute I had to make mine using spinach wraps instead – still the same concept!
- 2 cups kale (loosely packed)
- 1 bunch basil
- ¼ cup walnuts
- Juice of 1 lemon
- 2 T nutritional yeast
- S&P to taste
- ½ cup almond milk
- EVOO to thin
- 1 cup mozzarella
- 2 frozen cauliflower pizza crusts
- Pulse kale through almond milk in blender until just starting to combine.
- Add EVOO through top while blending on low until
- If it’s really difficult to blend at first, add ¼ cup EVOO to start, then thin out as needed
- You can always use a little water as well – there are enough flavors in here that it won’t taste watered down
- Preheat oven to 400F and top pizzas with pesto mixture (1/2 the mixture on each).
- Top each with ½ cup mozzarella and bake
according to package instructions.
- 1/3 of a pizza is 1 serving (1 lunch)