I have been plotting this pizza in my head for a few days now and finally had a chance to put my pizza dream to reality last night!!
We used thepotato pizza crust using sweet potatoes, the yams with the purple skin and a couple of regular potatoes. I made a bigger batch then what is in the regular recipe. I did three cups of mashed potatoes and three cups of flour (brown rice flour, chickpea flour, buckwheat flour) any flour will work. It made a LOT so now we have enough for lunch today and dinner tomorrow!! About six servings total.
Spread your pizza dough onto a pan and pre-cook for about 15 minutes. Then take it out and do your toppings and continue cooking until it’s crisped to your liking.
1 head of broccoli
A few kale leaves
2 garlic cloves
3 tablespoons of oil
Handful of walnuts
5 tablespoons of nutritional yeast (parmesan substitute)
Salt and pepper
Blend it up and spread it on. Add water as needed to facilitate blending.
Sweet and sour tempeh:
Cut up tempeh into bite size pieces and put in a baking dish with a tablespoon or so of honey, a tablespoon or so of ketchup, paprika and sesame seeds.
Bake while the crust is pre cooking.
About a cup and a half of cashews soaked
Juice from one lime or lemon
1 garlic clove
3 TBS or so of nutritional yeast
Salt and a decent amount of paprika
Blend and then transfer to a ziplock bag. This way you can snip the corner of the bag and squeeze the cashew cream on to ensure even and pretty distribution. Or if you want you could just dollop it right on there.
Baby tomatoes, corn, capsicum, kidney beans.
I felt like fresh raw veggies so after I pre cooked the base I topped half and put it back in the oven until the veggies were cooked for Ali and then when that was done I quickly topped the other side (pesto, veggies and then cashew cream) and had it like that. It was really good both ways. The raw side on the left and the cooked on the right.