First Family Pizza Night (Avocado Arugula Pesto)

Tommy doesn't care much for the texture of avocados. But they’re so good for you and he’s not allergic to them. So I thought instead of giving him diced avocado, I would try and make a sort of avocado pesto. I’m using the term pesto pretty lightly since it doesn't actually contain any basil, nuts or cheese.

I made the Vegan Pizza Crust from The Essential Gluten-Free Baking Guide Part 1 by Brittany Angell and Iris Higgins. It uses millet flour and potato starch. I doubled the recipe and made two pizzas. One was a typical pizza with ground turkey, onions and red bell peppers. The second pizza I topped with my Avocado Arugula Pesto, ground turkey, onions and red bell peppers.

The typical pizza with tomato sauce was a big hit. And the pizza crust was delicious. It had a nice sort of corn flavor from the millet flour and it was easy to assemble.

The Avocado Arugula Pesto pizza was interesting. I liked it a lot more than Ben and Tommy did. It did have a nice bright flavor and the green color survived the baking. Give it a try if you love arugula and avocado and are looking for a little more of an adventurous pizza. I think the pesto would be great as a sandwich spread too.

Avocado Arugula Pesto

1 ripe avocado

2 cups arugula

2 Tbsp canola oil

1 tsp apple cider vinegar

½ tsp salt

Combine all ingredients in a blender and process until smooth.