Pizza, the crowd pleaser of crowd pleasers. This dish dates back centuries to ancient Greece, France, and of course Italia. In making this Veggie Pesto Pizza, I attempted to channel the culinary artistry of the Italians by using a thin crust, and a variety of fresh veggies, herbs, and spices. The Smart Flour Crust is made with whole grains, allowing it to have a thin, chewy texture and nutty, rich flavor. It’s also gluten free, for any of you with allergies. The pesto sauce is a classic mixture with a little twist – combining fresh basil, garlic, and olive oil with baby greens, cashews and lemon juice. The toppings are just a hodge podge of veggies, spices, balsamic, and a bit of wine. The end result is a savory, healthy, pizza packed with flavor and a whole lot of antioxidants, fiber, and color!

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  • 1 Pack of Smart Flour Pizza Crusts (holds 2, available at WF Lafayette)
  • 1 cup red onion, diced
  • 1/2-1 Tbsp olive oil
  • 2 cups cremini mushrooms, thinly sliced
  • 1 cup zucchini, thinly sliced
  • 2 roasted red bell peppers, diced
  • 2-3 cloves garlic, crushed and diced
  • 1 cup chickpeas (rinsed and drained)
  • pinch of Himalayan salt to taste
  • 1 tsp red pepper flakes
  • 1 Tbsp balsamic vinegar
  • splash of wine (optional)
  • Basil & Baby Greens Pesto (see recipe below)
  • sprinkle of cheese (Follow Your Heart shredded mozzarella is the best), or use cashew crumbles (ground cashews)


For toppings:

  • In a large sauce pan, sauté red onion with olive oil over low-medium heat until lightly browned and caramelized.
  • Add cremini mushrooms and cook until golden brown.
  • Stir in zucchini and sauté until zucchini becomes tender and light brown on the edges.
  • Add roasted bell peppers and garlic, cook until garlic becomes aromatic.
  • Pour in chickpeas, salt, red pepper flakes, balsamic and wine.
  • Allow mixture to cook for another 2-3 minutes.
  • Remove from heat and set aside.

For Pizza:

  • Preheat oven to 400 degrees F.
  • Place plain crusts in oven and bake for about 4-6 minutes or until the center becomes crispy -this will ensure that the pizza won’t be soggy.
  • Remove crusts from the oven and spread on a generous amount of pesto sauce.
  • Add vegetable mixture.
  • Sprinkle on cheese or cashew crumbles.
  • Bake for another 4-6 minutes, or until cheese is melted and crust is crisp. Be careful not to burn.


  • 1 cup packed basil leaves
  • 1 cup packed baby greens (kale, chard, collard greens)
  • 1/4 cup cashews, pine nuts or walnuts
  • 1/4-1/2 tsp Himalayan salt
  • 1 Tbsp fresh squeezed lemon juice
  • 2 garlic cloves, crushed
  • 1/4 cup olive oil


  • Combine basil, greens, nuts, garlic, salt, and lemon juice in a food processor. Pulse until the mixture is finely chopped. Slowly add olive oil while blending the mixture until the texture becomes creamy and smooth.


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Happy cooking!

Coach Jentry

Gumsaba Outdoor Fitness Class schedule Thursday 3/12/15

5:30AM Sunrise Danville Womens only class – Coach Briana – Sets n Reps

5:30AM Sunrise Danville Mens only class – Coach Joel – Circuit 

6AM Sunup Lafayette Co-Ed class – Coach Jentry – Circuit

9AM Sunshine Walnut Creek Womens class – Coach Briana – Sets N Reps

9:35AM Rose Court Co-ED – Coach Michelle – (private class) Kickbox + Cardio

11:00AM Cytosport HIIT Training – Coach Briana (private class) 

12:00PM Cytosport Power Yoga – Coach Jentry (private class)