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

Preheat oven to 400 degrees F (200 degrees C).

While oven heats, add all Tomato Sauce (1 can), Tomato Paste (1 can), Garlic (1 clove), Dried Parsley (1 Tbsp), Italian Seasoning (1 tsp), Smoked Paprika (1 tsp), Coconut Sugar (1 tsp), Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp) to a medium bowl, stir together, taste and tweak seasonings according to your preferences.

Then add Fresh Basil Leaf (1 cup), Fresh Spinach (1 cup), Pecans (4 Tbsp), Parmesan Cheese (1/2 cup), Garlic (1 clove), 2 tsp Lemon Juice (1), Salt (1/2 tsp), Ground Black Pepper (1/4 tsp), Coconut Oil (1 Tbsp), Avocado (1/2), and Water (3 Tbsp) 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 (1/2 cup) and Sun-Dried Tomatoes (1/3 cup). Then, top with Fresh Mozzarella Cheese Ball (2/3 cup) and finally layer Roma Tomato (1).

Bake for 10 minutes.

Remove from oven, drizzle with pesto, sprinkle with Feta Cheese (1/3 cup) and bake additional 2 minutes. Serve and enjoy!