12” whole wheat crust, baked and cooled
¾ cup pesto
½ cup Tofutti cream cheese
2-3 cups raw veggies (peppers, broccoli, green onions, cauliflower, squash,
olives, etc.) diced very fine
Combine pesto and cream cheese and mix together until smooth. Spread this
on the prepared crust. I find it easiest to cut your pizza at this point, either squares or triangles depending on your preference.
Finally, top with veggie mixture and serve.
(Recipes for pesto and whole wheat crust can be found on this site.)