Pizza is always a go-to recipe for a few reasons. First off, pizza ideas are endless because you can switch up the crusts, sauces and toppings and get super creative with it. Secondly, my family owns a pizza place, so I pretty much have access to unlimited pizza, as dangerous as that may be. Another reason pizza is always a go-to is because, well, pizza. 😛  It’s the week of St. Patty’s Day, hence all the green. So if someone tries to pinch you, just quickly grab a slice of this pizza and you’ll be safe.

Click here for the recipe video filmed by The Fresno Bee.

For the pesto:

  • 1 cup pine nuts
  • 2 cups fresh basil leaves
  • 3 garlic cloves
  • 1/2 lemon, juiced
  • 2 tablespoons nutritional yeast (optional)
  • 3/4 cup olive oil

Pizza toppings:

  • Ricotta cheese
  • Extra virgin olive oil
  • Pesto (recipe above)
  • SautĂ©ed garlic, spinach & artichokes
  • Balsamic reduction


  1. Dollop ricotta cheese on top of your gluten-free crust
  2. Lightly drizzle with olive oil
  3. Bake until golden
  4. While pizza is cooking, combine pine nuts, basil and garlic in a food processor
  5. Then, squeeze in fresh lemon juice and add nutritional yeast (if using)
  6. Slowly pour in the olive oil, while pulsing until smooth, then set aside
  7. Remove pizza from oven, then spread the pesto on top
  8. Top with sautéed garlic, spinach & artichokes
  9. Drizzle pizza with balsamic reduction
  10. Slice & enjoy!