Margherita Pizza With Almond + Sunflower Crust
This is a delicious vegetarian classic of roasted tomato sauce, milky Buffalo mozzarella and sun-ripened tomato on a thin, crisp pizza base. I’ve also added a light spread of pesto to the almond base that gives the pizza a delicious basil aroma and flavour when eating it. What I love about this crust is that it’s the perfect use for leftover almond pulp from making your home-made almond mylk. For a crisp base to a pizza crust, I always recommend using a pizza stone for cooking once you’ve added the topping ingredients for the second bake.