Gluten-Free Three Cheese Sun-Dried Tomato Pizza with Pesto

While oven heats, add all Tomato Sauce (1 can) , Tomato Paste (1 can) , Garlic (1 clove) , Dried Parsley (2 g) , Italian Seasoning (1 g) , Smoked Paprika (2 g) , Coconut Sugar (5 g) , Salt (3 g) and Ground Black Pepper (as needed) to a medium bowl, stir together, taste and tweak seasonings according to your preferences.

Then add Fresh Basil Leaves (20 g) , Fresh Spinach (240 mL) , Pecans (25 g) , Parmesan Cheese (45 g) , Garlic (1 clove) , 2 tsp Lemon Juice (1) , Salt (3 g) , Ground Black Pepper (as needed) , Coconut Oil (15 mL) , Avocado (1/2) , and Water (45 mL) to the bowl of a food processor, process 10-20 seconds or until a smooth consistency is reached.

To assemble pizzas, add homemade pizza sauce to both Gluten-Free Pizza Crusts (2) followed by a single layer of Fresh Spinach (120 mL) and Sun-Dried Tomatoes (20 g) . Then, top with Fresh Mozzarella Cheese Ball (115 g) and finally layer Roma Tomato (1) .

Remove from oven, drizzle with pesto, sprinkle with Feta Cheese (50 g) and bake additional 2 minutes. Serve and enjoy!