Gluten Free Vegan Marguerita Pizza Topping Recipe
1 gluten-free pizza crust (small, medium, or large)

1 roma tomato, thinly sliced and salted (for small pizza, for med-large you will need more), seeds removed
Handful of fresh basil leaves, julienned
cold-pressed olive oil
Flaked kosher salt

1/2 cup raw pignoli (pine) nuts, soaked in water for at least 1 hour
1 1/2 tsp lemon juice
1 1/2 tsp nutritional yeast
scant 1/4 teaspoon sea salt
freshly grated Italian seasoning (McCormick)
1/8 cup water +more as needed

Combine soaked pine nuts, lemon juice, nutritional yeast and seasonings in blender with a small amount of water (1/8 to 1/4 cup, depending on desired texture. You can always add more water later, so be careful not to add too much early on!) Blend until you have a smooth and creamy sauce and then carefully use spatula to scrape into a small bowl.

Layer your gf pizza crust with Pine nut ricotta, tomato slices, and julienned basil. Drizzle with olive oil and sprinkle with salt.

Bake according to pizza crust directions.