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!
Prep Time 10 minutes
Cook Time 15 minutes
Serves 2 to 3
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
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
Plant Strong Tips
E2 Approved Foods
Categorized list of brands and products that feature whole grains, natural sweeteners, and no added oils.
Foods to clear from your pantry and useful supplies to help transform the way you eat forever.
Kitchen Must-Haves featuring meat, veggie and milk alternatives to create filling, plant-strong meals.
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