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Mexican Pesto Pizza

A black bean crust topped with cilantro pesto and fresh tomatoes reconstructs the favorite flavors of Mexico. Not a fan of cilantro? Substitute parsley for a less authentic but still delicious version.


½ Jalapeno Pepper, deseeded
½ tsp Sea Salt
½ Cup Cilantro, tightly packed (+ 1/4 Cup chopped)
⅓ Cup Olive Oil
⅓ Cup Rice Milk
¼ Cup Pumpkin Seeds
¼ Cup Black Beans, mashed
¼ tsp Sea Salt
¼ Garlic Powder
⅔ Cup Baby Spinach, tightly packed
2 Tbsp Navitas Organics Hemp Seeds
1 Tbsp Navitas Organics Chia Seeds (+2 Tbsp divided)
1 Garlic Clove
2 Tbsp Lime Juice
1 Cup Brown Rice Flour
1 tsp Baking Powder
1 - 2 medium Tomatoes, sliced thin lengthwise


Make the crust: Preheat the oven to 400F. In a large mixing bowl, combine 1 Tbsp. Chia Seeds, rice milk, brown rice flour, black beans, baking powder, sea salt and garlic powder. Gather in a ball and knead for 1 minute. Let stand 10 minutes.

Sprinkle non-stick cookie sheet or pizza pan with remaining 2 Tbsp Chia Seeds. Place the dough on top of the seeds and roll dough out into a flat, thin layer, yielding about a 9 X 13 rectangle. Place in the preheated oven and remove after 10 minutes.

Make the pesto: While the dough is cooking, combine Hemp Seeds, Pumpkin Seeds, 1/2 cup cilantro, spinach, garlic, jalapeno, lime juice and sea salt in a food processor or blender. Pulse until finely chopped. Slowly add in the oil and process until fully blended (you may have to stop the machine and scrape down the sides a few times to get fully smooth).

Assemble: After the crust has baked, spread the pesto onto the warm surface evenly. Top with tomato slices and bake for 15 minutes longer. Remove from oven and sprinkle with cilantro. Allow to cool for 2 minutes before cutting with a pizza cutter or sharp knife.

Makes 4-6 Servings


Submitted by Julie Morris