Corn Tortilla Pizzas
4 sprouted corn tortillas (Ezekial makes these with organic corn) 1/2 cup tomato sauce 1 cup spinach, chopped 1 cup broccoli, chopped 2 cloves garlic, minced 1 cup French lentils or green lentils (cooked) 1/4 cup pesto 1 Tbsp olive oil goat cheese or cashew cheese (optional) freshly ground sea salt
1. Lightly toast the corn tortillas. 2. Spread a layer of tomato cause on the tortilla. 3. Mix the lentils together with pesto. 4. Toss the spinach, broccoli, garlic, and olive oil together in a bowl. 5. Spread a layer of lentils out on top of the tomato sauce. Spread a layer of vegetables over the lentils. 6. Top with goat or cashew cheese, or some freshly ground sea salt
1 bunch fresh basil leaves 3 green onions, chopped 1 small clove garlic 1/2 cup toasted almonds or walnuts 4 Tbsp olive oil 1/4 tsp sea salt
Blend all ingredients together in the food processor until smooth!