Making Thyme for Health · by Sarah Rotavera
Mustard Green & Pea Pesto Pizza on Spelt Flour Crust
NUTRITION · PER SERVING105M COOK
CAL 13%·PRO 21%
CARBS 33G49% OF CAL
6G FIBER24G OTHER3G TOTAL SUGAR
FAT 12G41% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creative pizza on spelt flour crust topped with a pea and mustard green pesto, walnuts, and leek. Vegetable-forward and flavorful, with a homemade whole grain base.
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View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup peas (fresh or frozen and defrosted)
- 1 bunch mustard greens (removed from stem (appox. 4-5 cups packed))
- 4 garlic cloves
- 1/2 cup walnuts
- 1/3 cup parmesan cheese + 1/4 cup for topping (sub 2 tablespoons nutritional yeast for vegan version)
- 2 tablespoons olive oil
- juice of 1 lemon
- salt & pepper to taste
- 1 leek (chopped + 1/2 tablespoon olive oil)
- balsamic glaze for topping
- Spelt Flour Pizza Crust
- 2 cups whole grain spelt flour (or light spelt flour)
- 1 packet yeast (or 2 teaspoons + 1 cup warm water)
- 1 teaspoon brown sugar
- 1 teaspoon salt
At a glance
PER SERVING · TIME 105M
CAL 13%·PRO 21%
CARBS 33G49% OF CAL
6G FIBER24G OTHER3G TOTAL SUGAR
FAT 12G41% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 30m
- Cook
- 15m
- Sodium
- 494mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 334mg
- Calcium
- 146mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 90M
- SODIUM
- 494MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.