Before the Esselstyn family embarked on a plant-powered diet, we ate just about anything and everything—and my mom and I were always able to devour more than anyone else. One night at a pizza parlor in upstate New York, we had a family pizza eating contest that came down to Ann and me. We tied at eleven pieces each, each slice dripping with cheese, pepperoni, sausage, and ham.
This pizza is quite a departure—it’s our lean, mean, and green pizza pie. We take all of the rockin’ green ingredients and place them together in this one band that’ll be of nutrient-packed music to your ears.

I bet my mom and I could eat fifteen pieces each of this delicacy!

Ingredients:

2 Kabuli crusts (or whole grain crust)

1 jar pasta sauce (see E2 Approved Foods)

8 ounces frozen spinach, thawed, rinsed and drained

½ cup fresh whole basil leaves

2 green bell peppers, diced

2 cups broccoli florets

½ cup sliced mushrooms

1 onion, diced

2 cloves garlic, minced

¼ cup finely ground raw cashews

Instructions:

Preheat oven to 425 degrees.

Generously spread sauce on the crusts, and layer with remaining ingredients.

Top with cashews or a sprinkling of nutritional yeast.

Cook on parchment lined cookie sheet or pizza stone for 15 minutes