Ingredients
Scale
- For the pesto:
- 1 cup walnuts (whole)
- 4 cups arugula
- 1/3 cup nutritional yeast
- 1 cup water
- 1 teaspoon kosher salt
- 1/8 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon smoked paprika
- For the crackers:
- 1 round pizza dough (thawed)
- Extra paprika (nutritional yeast, and kosher salt, for sprinkling)
Instructions
- To make the pesto:
- Preheat oven to 350 degrees F. Spread walnuts on a sheet pan or cookie sheet and toast for 15 minutes, keeping a close eye on them to ensure they do not burn. Remove from oven and let cool.
- In the bowl of a food processor or blender, combine the arugula, water, nutritional yeast, paprika, pepper, salt, walnuts, onion powder and garlic powder. Blend on high until all ingredients are blended and desired consistency is reached.
- For the crackers:
- Preheat oven to 450 degrees F. Grease a small cookie sheet or sheet pan. Place pizza dough on pan and spread evenly with fingers, spreading the dough very thin, almost to 1/4 in. thickness. Spread with 1/2 cup to 3/4 cup prepared pesto and sprinkle with more nutritional yeast, paprika, and salt.
- Bake for 15-20 minutes, or until desired crispiness is reached.