These pizzas are perfect for a quick and easy weekend lunch. It is super tasty and easy to make. Feel free to make your own pesto or pizza crust to make it your own. You could also add additional toppings like red onion or nuts, but I think it tastes great as is.
1 Tbs coconut oil
2 medium leeks, halved, and thinly sliced
¼ tsp salt
¼ cup whit wine
¾ cup pumpkin puree
¼ cup pesto
4 gluten free pizza crusts (I use Rustic Crust Old World Flatbreads)
6 button mushrooms, sliced
- Preheat oven to 425F.
- Heat oil in skillet over medium heat. Add leeks and salt, cover, and cook for 5 minutes. Add wine, and simmer uncovered for 2 minutes, or until most of the liquid has evaporated. Set aside.
- Stir pumpkin puree and pesto in a small bowl.
- Spread each pizza with equal potions of the pumpkin pesto sauce. Top with leeks and mushrooms. Place pizzas in the ovens on the racks. Bake for 8 minutes, or until crisp and edges are browned.
Nutritional Facts: per serving
253 cal; 6.5g total fat (4g sat fat); 24g carb; 2mg chol; 482mg sod; 4g fiber; 6g sugars
*This recipe is based off of a recipe from Vegetarian Times Magazine